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True South Dining Room

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True South is hosting a fundraising dinner in support of Ken Hardman and his Mt Everest Marathon Fundraiser. Ken has taken on the mammoth challenge of The Everest Marathon as his 60th birthday goal and he’s aiming to raise at least $10,000 for two charities: Cure Kids and the Everest Marathon Fund. To help Ken meet his goals set up a charity auction on TradeMe as well as a silent wine auction. You can find out more about Ken and his marathon here. Tributes: “Rose was previously General Manager of Cameron House Hotel on Loch Lomond, Scotland and brought his Head Chef Ben Batterbury with him to run the Kitchen at the hotel’s True South Dining Room. Batterbury bases his menus around local produce from high quality suppliers in the area south of Christchurch. So guest can expect seasonal treats such as West Coast whitebait, Stewart Island blue cod, and Haka Valley merino lamb, free range pork from Havoc, Gibbston Valley and Omaru Whitestone cheeses. Knowing the food is that good we choose the five course tasting menu with matched wines. This is a fine dining experience that you are not likely to get anywhere else in this ski town.” Hilary Doling Luxury Travel Bible “There is no better place to sample the excellent local produce than The Rees Hotel True South Dining Room. Chef Ben Batterbury impresses with dishes such as blue cod with clam ragout and slow cooked lamb neck with celeriac and polenta. Or if you can’t decide, go for the tasting menu which includes a terrine of Central Otago rabbit liver, bacon and prunes and a delicate desert of mascarpone mousse with rhubarb and gingerbread.” Valli Little Delicious Magazine “It’s an adventurous menu and visually stunning, and I for one think that “food as theatre” is a very important compnent of dining out” Adrienne Rewi Frommers New Zealand Guide “We are working our way through the tasting menu – a series of taste sensations with a southern spin” Angela Walker Sunday Star Times

Local Cuisine
Queenstown, Central Queenstown