Warm up with our new winter restaurant menu
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Winter is in full swing in Central Otago, and we have a new menu at our Gibbston Valley Winery Restaurant to suit the season.
Don’t worry, you’ll still find all our signature dishes from Chef’s special housemade pasta to Hawkes Bay lamb loin and of course the Harvest Platter - every wine lover’s fantasy.
In addition to these popular favourites, the new winter menu features a selection of dishes each showcasing the region’s best sustainably-sourced proteins and produce. It’s all part of our focus on serving a premium Central Otago wine and food experience.
Here are some highlights from the new winter menu:
Marinated Aoraki salmon - served with lemon pickle, horseradish, rocket, pumpkin seed and rye bread.
To prepare this sweet and savoury starter, our culinary team cures the salmon in-house for at least three days. This creates a vibrant hue on the salmon skin and a deep, sweet and creamy texture.
Suggested wine match – 2014 Red Shed Pinot Blanc - single vineyard
With sweet straw, peach kernel and blanched almond, this intriguing wine is a delicious balance to the oily characteristics of the salmon.
Homemade lamb Merguez - served with baked Moroccan-style potatoes, tomato, Hokanui egg and harrissa.
The lamb used in this dish is hand-ground in house to a course grind. The meaty texture is a mouth-watering complement the soft silky textures of the tomato and lightly poached egg.
Suggested wine match - 2014 China Terrace Pinot Noir - single vineyard
With its deep dark fruit component and attractive spices on the notes, this Pinot Noir works wonderfully with red meat seasoned with a bit of kick.
Smoked pork belly, Canterbury duck leg salad - topped with provolone croutes and toasted pistachios.
Salad might not seem like a typical choice for winter, but with rich cuts like pork belly and duck leg, this dish is supremely satisfying on a cold winter day. The pork is smoked in-house to reflect regional flavours and flare.
Suggested wine match - Gibbston Valley Riesling
Sensationally fragrant, off-dry and with an intense lemon-lime concentration, the Riesling’s natural acidity is a beautiful off set to the natural fat occurring in the pork and duck.
Apple, walnut and cinnamon tart – served with Arabic clotted cream and Turkish delight ice cream. Made in-house using short crust pastry and the special ingredient of yogurt, this tart has an especially crumbly texture that pairs beautifully with the cream.
Suggested wine match - Gibbston Valley Late Harvest
The natural sweetness of the apples combined with the Moorish pastry match perfectly with the delicate sweet flavours of the Late Harvest.
In addition to new menu items, this winter we're also offering two new set price wine and dining options for those who want to experience something extra special on their next visit. Both options are available daily from 12 - 3 p.m. at our Gibbston Valley Winery Restaurant.
2-Course Lunch and Wine
$65 per person
Select any entree and main from our menu and our wine experts will design a perfect pairing of each selection with a glass of wine.
3-Course Lunch and Wine
$85 per person
Select any entree, main and dessert from our menu and our wine experts will design a perfect pairing of each selection with a glass of wine.
Don't forget, if you plan on indulging in a few glasses, we offer return transportation from Queenstown.