The Rees - True South

Luxury Travel Bible | Restaurant Review

“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 guests can expect seasonal treats such as West Coast whitebait, Stewart Island blue cod and Haka Valley merino lamb; free range pork from Havoc and Gibbston Valley and Omaru Whitestone cheeses.

Knowing the food is that good we chose 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