Summertime, Millbrook, and a fresh new menu

Media Release from Millbrook
December 14 2006

Summertime, Millbrook, and a fresh new menu

Queenstown’s five-star Millbrook resort is indulging in some summertime taste sensations with the introduction of its fresh new menu in The Clubhouse.

The Clubhouse will be open for bistro-style lunch and dinner from 12 noon and 6pm with everyone – guests, visitors or locals – welcome to enjoy the new menu.

The Clubhouse, overlooking the 18th green and with stunning views of the surrounding mountains and hills, can seat up to 40 on its Central Otago schist stone balcony, or up to 70 inside.

Meanwhile the place for intimate evening dining is now The Millhouse, overlooking the tranquil waters of Mill Pond. During the day The Millhouse will serve a traditional English-style High Tea from 1pm onwards.

Millbrook Food and Beverage Manager Pam Forster said the changes had been trialed for a number of weeks and had been extremely well received.

“Traditionally, golf course clubhouses are the sort of places where golfers, their friends and visitors are welcome to pop in at any time during the day, so we have taken our cue from that to introduce a more relaxed décor, and a more casual café-style menu, still with our trademark five-star food standards and service,” she said.

The summer menu features lots of fresh new items but retains many old favourites such as blue cod and chips and Millbrook’s infamous pizzas, on the menu for more than a decade.

The Mezze Platter sets out to be the best value platter for two in the district, while other ‘soon-to-be-favourites’ include the traditional Clubhouse Caesar Salad, Salt and Pepper Squid, and homemade saffron pasta with Tiger Prawns and courgettes.

Lighter lunch or brunch options include Eggs Benedict, Akaroa Salmon Bagel or Pancakes, Bacon and Banana, while dinner highlights include a Confit of Duck, a Minted Pea and Basil Risotto, Southland Lamb Shanks – or pizza for those who prefer dinner to be a casual affair.

“The Clubhouse is a stunning building in a simply stunning setting,” said Ms Forster.

“I personally can’t think of a better place to enjoy the ambience of Millbrook while indulging in great food and wine with friends.”

The Millhouse’s High Tea menu includes simple yet elegant items such as cakes, freshly-prepared chicken and salad sandwiches, asparagus rolls and lobster, with a range of top quality teas brewed to order. A range of tapas dishes will be available throughout the afternoon and a full wine list including Millbrook’s aged cellar wines, for those who envisage a relaxing afternoon at the edge of Mill Pond.

In the evenings the stone-walled interior will be lit up with candles reflecting on silverware and white tablecloths as the premium dining menu takes centre stage.

ENDS

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