Award-Winning Amisfield Winery Delivers Menu Fit for Royalty   14 Apr 2014

Some of Amisfield’s signature dishes and newly-created canapés were showcased today (Sunday April 13) when the Duke and Duchess of Cambridge visited Queenstown’s Amisfield Winery and Bistro as part of their official New Zealand tour.

The visit by the Royal couple was an opportunity for the official party to taste a menu designed specifically for the event by the Bistro kitchen staff complimenting a range of exceptional Central Otago wines.

After a walk through Amisfield’s Lake Hayes vineyard the couple then tasted the latest vintage of the Amisfield Pinot 2011, which was recently awarded 92 points in Wine Spectator Insider and met with owner Mr John Darby and winemaker Dr Stephanie Lambert.

Following this the couple were introduced to Central Otago winery industry members which included winemakers and owners, sampling a selection of wines matched with some of the region’s most famed delicacies such as Bluff oysters, Stewart Island salmon, Fiordland venison, local cheeses and of seasonal Central Otago fruit.

“This was an incredible opportunity for everyone involved to showcase Central Otago wines, regional food and produce and was a brilliant platform for us to deliver an event of a world class standard”. said Amisfield CEO Craig Erasmus.

“While some of these dishes are already on our menu, some of those specifically created for today will now feature in the Bistro this Autumn.”

OFFICIAL MENU

SEAFOOD
WHITEBAIT
BLUFF OYSTERS. ARCADIA PEARLS, LEMON
BEET-CURED SALMON GRAVLAX, DILL CREAM, PICKLED CUCUMBER
BLUE COD CEVICHE, SEA WATER CURED PAUA, CARROT, GINGER KIM CHI
CRAYFISH RAVIOLI, TRUFFLE OIL, BRANDY ESSENCE

WILD GAME
FIORDLAND VENISON BRESAOLA, SHAVED FENNEL
WILD RABBIT RILLETTE, APRICOTS, WILD THYME, GRILLED SOURDOUGH
WILD BOAR COCKTAIL CHORIZO
CARDRONA MERINO KOFTA, FLATBREAD, TAHINI YOGHURT, CUCUMBER, CHILLI OIL

FROM THE FARM
ZUCCHINI TRIFOLATI BRUSCHETTA
ROASTED PUMPKIN, SAGE, HAZELNUT BRUSCHETTA
HEIRLOOM TOMATO, BUFFALO MOZZARELLA CAPRESE
FRESH FIGS, AMISFIELD PANCETTA
PORCINI BROTH, PICKLED EUOKI MUSHROOM, TRUFFLE OIL

CHEESE BOARD
A selection of artisan cheese from Whitestone Oamaru, North Otago - VINTAGE WINDSOR, LINDIS PASS, TOTARA TASTY, MONTE CRISTO
CENTRAL OTAGO SEASONAL FRUIT, WALNUTS, AMISFIELD QUINCE PASTE
AMISFIELD SOURDOUGH BREAD
POPPY SEED CRACKERS

Background
Amisfield was established in 1988 and is a Central Otago based specialist producer of Pinot Noir and aromatic white wines sourced from fruit grown on their Estate vineyard beneath the Pisa Mountain range in the Cromwell Basin.

Amisfield wines reflect the company’s grape growing and winemaking philosophy underlining faithful expression of site, minimal winemaking intervention and ultimate fruit purity. Stringent yield management practices deliver concentrated fruit flavour, consistency and complexity derived from the range of soils found on the vineyard.

Wines are showcased at Amisfield’s Lake Hayes Bistro and Cellar Door where more than 50,000 New Zealand and international guests sample the range of vintages every year and has had global recognition and among many other distinctions was named New Zealand’s Best Winery Restaurant in the Cuisine NZ Good Food Awards 2013. The Bistro was also awarded a coveted ‘Hat, a new rating reflecting high standards of food, service, wine and ambience. The Bistro previously won the Cuisine Magazine’s Best Winery Restaurant award in 2006 and 2007 and was listed in Cuisine Magazine’s Top 50 NZ Restaurants of the Year, in 2011 and 2012.

ENDS

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