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Seasonal Flavours Enhance New Fusion Menu

Press release from threesixty, Queenstown
Thursday 31 July 2008

Seasonal Flavours Enhance New Fusion Menu

A new dinner menu launched this week at Queenstown’s only fusion restaurant celebrates Central Otago’s finest seasonal ingredients in an innovative ‘east meets west’ style.

Threesixty’s vibrant new collection of dishes includes West Otago Cervena Carpaccio with persimmon salad and coriander sauce, yam and beet tarte tatin with feta, pine nuts and balsamic reduction, Sake drunken snapper and South Island beef fillet with miso scented forest mushroom ragu and red wine jus.

Desserts to tempt include the signature threesixty bomb Alaska with a medley of coulis and basil panna cotta with caramelised cherry tomatoes and Kikorangi wafers.

Joji Iwama, executive chef at threesixty restaurant, said he’s impressed by the fresh flavours of the high quality meats, game, herbs and vegetables the region produces.

“The new menu has been a work in progress for eight weeks and the team at threesixty has enjoyed numerous tasting sessions. Now I’m looking forward to hearing what locals and visitors think of our new dishes. My personal favourite is our pressed pork belly with bok choy because it has great rich flavours and crackling with the subtleness of bok choy,” said Joji.

At threesixty fusion is more than simply a style of cooking.

“Fusion is a bit like a culinary philosophy for us. We’re continually seeking out suppliers of authentic and locally grown Asian ingredients like Akaroa-grown shiitake mushrooms or wasabi horseradish, which I blend with the best of New Zealand produce like lamb, venison and salmon.”

The new menu reflects the restaurant’s interactive approach to dining. In place of entrées and main courses customers find ‘first’, ‘second’, ‘third’ and ‘side’ plates intended to be shared and enjoyed.

Dan Smith, threesixty operations manager, collaborated with Joji on the creation of the new menu.

“Our approach is to promote the region’s produce in a menu offering exceptional value. We have some great share plates to start, which then lead into some delicious dishes like Asian duck confit and our signature Canterbury lamb rack, shitake rice, ratatoulli and rosemary jus,” said Dan.

“New dishes like rabbit ravioli, quail and a fantastically flavoured nelson oyster flower are all great South Island flavours in winter and work well with our seasonally rotated local wine matches.”

threesixty is located on Beach Street, opposite Queenstown’s Steamer Wharf, and enjoys spectacular views over Lake Wakatipu and the mountains. The restaurant was Queenstown’s winner of the recent Chamber of Commerce ‘Excellence in Hospitality’ award.

-ends-


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