The Rees - True South

Delicious Magazine

“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