True South Dining Room
Our True South Dining Room expresses our pride in the region with a menu of dishes, for both breakfast and dinner, based on local produce from high quality suppliers in the area south of Christchurch.
Buying local not only assures us of freshness and quality control, it’s good for our carbon footprint, reducing our food miles at a time when the need for environmentally sustainable practices is growing.
At True South, we offer monthly menu changes, with seasonal variations, to feature foods such as West Coast whitebait, Stewart Island blue cod, salmon, mussels, crayfish, abalone and oysters, Haka Valley merino lamb, free range pork from Havoc in Waimate, rabbit and other game meats from Fare Game. Gibbston Valley and Oamaru Whitestone cheeses, and Cairnmuir olive oil.
We provide a choice of the best wines from the different sub-regions of Central Otago, Emmerson’s ales from Dunedin and delicious local fruit juices.
Our chefs use local produce to create a range of special dishes and platters to compliment selections of from our professionally managed, private cellar stock of world-renowned chateau wines from Bordeaux.
At The Rees Hotel Queenstown, we are committed to projecting local Central Otago’s history, heritage and character, in the original art throughout the hotel, in the collection of books on the settlement of the region in our lounge library, and now in the menu of the True South Dining Room.
The True South Dining Room epitomises sophisticated elegant dining with an emphasis on the fantastic produce from our district, served in truly mouth watering dishes. A new menu is created monthly with the best seasonal ingredients showcasing the talents and passion of our creative chefs. True South is stylish and sumptuous, perfect for an evening of the most delicious food and splendid wine. Daydream as you scan the breath-taking view across Lake Wakatipu to the Remarkable Mountains, have an intimate chat at a discreet corner table or enjoy a star studded evening on our balcony. True South is a taste of Southern Hospitality at its best.
To make a reservation or contact us for more information:
T: 03 450 1100
Feedback
“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, Gibbstown 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
