“A what?” my husband asks. “A Bed Bar,” I answer, as if it were commonplace. One of the more delightful aspects to the Crowne Plaza Queenstown was this little touch of comfort, where it is perfectly acceptable to curl up on a couch and nurse a drink before supping.
The Bed Bar
Dining at threesixty degrees comes at the end of a very long sightseeing day. We’re happy to collapse in a chair, in the chic restaurant of our hotel and relax with some delicious New Zealand produce The view ahead of us is a 180degree view of Lake Wakatipu much to our delight. Service is friendly and polite and we explain that we would like one 5 course degustation $95(NZD)and one a la carte meal with as much NZ produce as possible and this is smoothly handled. Ah this is why we heart good hotels.
Group table
Olssens 2007 Reisling from Central Otago
We start with a bottle of Otago wine, the Olssens reisling. Otago is known for it’s Pinot Noir’s, especially given the climate but as we don’t favour reds we go for the reisling which the waiter says is the next big wine to come out of the area as they’re having spectacular successes with the vintages for these. It’s crisp and ever so slightly sweet.
Amuse Bouche: Goat’s cheese and pear terrine in a rye wafer
We start off with an amuse bouche: The goat’s cheese and pear terrine in a rye wafer (much like thin Finncrisp). The goat’s cheese is creamy and delicious and goes well with the soft lightly stewed and sweetened pear.
Bread and dips $12NZD
Our selection of dips and breads arrive. In our large stack of bread there are two types of bread, a dark European style bread and a sun fried tomato bread, both lightly toasted. The three drips are: Hommous, carrot and orange dip and a sun dried tomato and goat’s cheese dip. They’re all good but special mention must be made of the carrot and orange dip flavoured with fennel seeds, it’s gorgeous and I make mental plans to try and recreate this myself.
Pork and Duck confit risotto with prawns, mirin and hoisin sauce $18 NZD
The aroma of this risotto was irresistible. I admit I am not a big risotto eater as they have that habit of undercooking risotto so that it bites back which I dislike immensely but this is perfectly cooked. But the aroma, yes the aroma to this is divine and complex from the mirin and hoisin sauce, not that you’d recognise either in the sauce. The pork and duck confit are soft and fall apart against the not too soft risotto.
Vension Carpaccio: degustation course 1
The Venison, said to be a specialty in the region (indeed we drove past a lot of deer grazing) is perfection. Thinly sliced and raw, it’s paired perfectly with cracked black pepper which is very present but judiciously applied so that it is strong but never overpowering. It comes with thin strings of pear and a leaf salad and we savour every bite.
Crispy skinned salmon with thai fish ravioli on an orange and ginger reduction. Degustation course 2.
Our waiter explains to us that the thai fish inside the ravioli is hoki and the sauce is a green curry type of sauce heady with lemongrass and ginger. The salmon is well cooked, never dry but just perfectly done. I have a strong dislike for overcooked salmon and often find it done this way but this is ideal. The ravioli packs a little flavour punch against the dreamy creamy textured salmon and the orange and ginger reduction is spare but savoured.
Honey glazed pork belly with watercress and pear puree and shiitake mushrooms. Degustation course 3.
The fourth degustation course is another aromatic number. The waiter points out that it goes particularly well with the wine and we agree. The pork belly is soft with a delicate crispy rind. At first taste the pear and watercress by itself isn’t much but when combined with the other elements of pork and shiitake mushroom it sings in the mouth.
Beef with watermelon and feta salad $42NZD
I’ll be honest I’m not one for watermelon and feta salad. The flavour doesn’t do much for me nor does the texture so at first I’m happy just to eat the beef (perfectly cooked, medium rare) but I spear a bit of feta and watermelon and try it with the beef and again I’m enthusiastically gulping this down with my fork swinging in the air with this unexpected taste sensation. I’d never had thought to put the three together (or indeed just putting the watermelon and feta together) but the sweet watermelon and creamy Danish style feta goes so well with the tender beef.
Pinecone smoked rack of lamb with lebanese eggplant pickle and coriander raita. Degustation course 4.
Two dainty pieces of lamb are lightly smoked with the bones removed and paired with an interesting eggplant pickle, strong in the way that Indian pickles are and flavoured strongly with spices, in particular cardamom seeds. It’s a dainty, perfect end to the savouries.
Basil pannacotta with a kikorangi wafer and caramelised cherry tomatoes. Degustation course 5.
The desserts arrive and we’re optimistic, having had every dish a winner we’re anticipating a lot. However the one item that sounded like it could either be a disaster or success is the basil pannacotta with caramelised cherry tomatoes. The Kikorangi is a famous New Zealand Blue cheese and tonight they’ve used it in the wafer. I try some of the basil pannacotta first. It’s creamy and sweet and unmistakebly basil-ey. I then pair a spoonful of it with the caramelised cherry tomato (literally a whole cherry tomato with a thin toffee coating) and the Kikorangi water and it’s reminiscent of a salad but absolutely revelatory different. I wonder why I have never seen something like this before, it’s brilliantly unusual.
Cheese plate $18
The cheese plate comes out, with a selection of three NZ cheese from Blue River Cheese of Otago who specialise in sheeps’ cheeses. There is a Sheep’s feta (stunning, less salty and very creamy and distinct from other fetas), a blue which is creamy and moderately strong and an aged cheddar which is a bit too aged for my particular taste. The sheep’s feta is delicious with the quince paste.
We sit back, grinning happily. My husband is delighted as he is full (something that rarely happens at high end restaurants) and I’m happy because I’ve enjoyed every course.
And for an alternative view, the next day we take a ride on the Gondola and see the beauty of Queenstown from a staggering height.
Paraglider seeking a better view
Crowne Plaza Queenstown
93 Beach Street
Queenstown Town Centre, Otago, New Zealand
+64 3 442 7800
http://www.ichotelsgroup.com/h/d/cp/660/en/hd/zqnbs
NQN and Mr NQN stayed and ate as guests of the Crowne Plaza Queenstown
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29 Comments | Add your own
Haha a bed bar! Those are dangerous. When I am on long holidays I relax enough that can fall asleep anywhere which is a wonderful thing, except if you are in a bar, or a cafe, or a restaurant (eeep!) Yes, it’s true, I have fallen asleep while at a bed bar.
Food looks delish
Looks like a cosy little restaurant, what with the bedbar and all
I love that view of Queenstown from above!
i’m such a fan of venison that’s been just seared, rested and then sliced. it avoids that sometimes-too-strong gamey flavour that you get when the venison is done medium or more.
I am damn near narcoleptic so a bed bar would be far too tempting for me! Add in a glass of wine and I will be in a coma after a long day!
Your scenic photos of nz are just dreamy! Thank you so much for sharing them with us.
I first tried the watermelon and feta combination at last year’s xmas lunch at Uncle Rod’s. They had it as an entree with prawns and a bit of mint. This was so refreshing on a very hot xmas day in Melbourne. I remember the recipe was from a very popular chef’s cook book, and I have forgotten who it was by! So simple but so very good!
It looks like you both had a wonderful time!
yummo!
gorgeous pictures of the food and scenery.
That ravioli was so cute looking topped with a tiny carrot!
x
Beautiful presentation! It looks like a fantastic degustation menu – interesting pannacotta flavour combination.
I’m looking forward to the recreation of the carrot and orange dip. The flavour combinations here sound amazing, especially the panna cotta.
i want to try the toffee cherry tomato with basil pannacotta, it’s like a dessert verson of that salad, whats it called? with slices of tomato, mozzaralla, and leaves of basil? ive drawn a blank here…
Awesome. I would love to try that risotto.
I’m always amazed at how much you two can eat! Those photos are sensational, I felt like I’ve tasted every course with you. We haven’t done degustation courses before, but now I’ve seen how fun it looks I’m dying to try it out
What a fabulous place, everything looks amazing, from the views to the decor to the food. Oh, and the food… I am drooling… If ever I get chance to travel to NZ, this will be on my list!
I’m planning a Sth Island trip this year (got a great jetstar deal) and this is one my to eat list for sure!
I had a toffee cherry tomato at Les Menestrels in Sumur in the Loire Valley. It was devine but I have never been able to find how to do it myself. Any hints?
Shouldn’t be reading this before lunch, that dessert looks divine. Gorgeous interiors!
That place looks like a winner and great value too. So jealous of your foodie holiday!
Looks like a very nice place! and great food too….
Looks delicious!
AHh love the light reflectoid photo! This place looks very nice ^^! and the concept of bed bar is awesome haha
The pork belly… *droooooool* and ooh watermelon/fetta/steak? interestinnngggg *nods*
Hi lili-Haha interesting!
I didn’t fall asleep but I so could have! 
Hi Y-It was really nice and I was intrigued by the Bed bar. Now I’d love to try a bed restaurant! Yeah it’s amazing how high the gondola gets!
Hi shez -Yes it was really nice and mild and just gorgeously soft
Hi Maria-It is very tempting! I wonder how often people fall asleep on them
You’re welcome! NZ is such a picturesque country. Nigella had a recipe in Nigella Summer but I never got to try it as I didn’t think I’d like it. But now-yum and yes I can imagine it would be great on a hot summer’s day.
Hi MsGourmet-We did, thankyou!
Hi Iron Chef Shellie-Thanks very much
Hehe yes anything mini is adorable!
Hi Anita-It was really gorgeous and it was a really memorable meal indeed, especially the pannacotta
Hi Arwen-It might require some experimentation but it was so gorgeous it was worth pursuing!
Hi tara-Oh yes that salad, although admittedly I don’t know the Italian name for it. It was really original and delicious!
Hi Tiffany-Haha me too! We were very full after this but happily so and you should be after a degustation (being hungry after one is terrible!)
Hi Angela-Definitely! This is definitely worth a visit
Hi Brianna-Fantastic! Definitely a meal here and their degustation is totally worth it
Hi Leslee-Ah very cool! I don’t know how to do it, is it just a matter of pouring toffee over a cherry tomato or am I looking at it too simplistically?
Hi Karen-Hehe sorry!
Yes it was very comfortable and chic.
Hi Forager-It was great-and you know me, I travel to eat!
Hi Alexandra-It was marvellous, hubby and I were such happy diners
Hi Gobbling-it certainly was!
Hi Ffichiban-Maybe an NZ trip is in order? There’s plenty of boy stuff to do!
The food looks absolutely yummy, especially the salmon and the pork. I’ve never tried venison carpaccio, but the one you had looks so good. I’m just glad I have a bowl of cereal in front of me at the moment, or my stomach would be growling with hunger!
Great pictures too, and that view is brilliant. I was slightly confused for a second as I’ve always associated gondolas with water and Venice, hehe.
What an incredible meal! I love all of those dishes on a tasting menu!
Beautiful view! I love the idea of a bed bar, too. And all that food looks so inventive and delicious. Now I’m hungry.
I feel like such a hick after reading your posts like this!
this looks like another one of those places that require patrons to have a certain air of sophistication. i lack that, but the food looks grand!
great review, NQN. this place looks really lovely. i’m finally getting to the South Island in September this year so will add this to the list!
Hi Su-yin-Hehe yes I get hunger pangs whenever I see these pictures again and it’s all the more upsetting knowing that I don’t have any venison carpaccio to hand!
Hi 5 Star Foodie-It was indeed. *sigh* if only it were closer!
Hi anna-I was impressed as it was very original. I don’t know why but I had almost expected to see similar things to what we have here but was glad that we didn’t
Hi Blond Duck-Aww don’t be like that!
Hi grace-Funny that you say that because when we booked we asked whether there was a dress code and they laughed and said “no!” so it’s very welcoming and “un-stiff” if there is such a word.
Hi lindsey clare-Thanks! Oh fantastic! Let me know what you think of it!
This reminds me a lot of The Supper Club in Amsterdam. Not the sort of restaurant I would have dinner at as a perpetually knackered parent. I’d probably fall asleep over the starter and alarm the entire restaurant with my snoring!
The whole menu looks fantastic, but I really, really love the sound of the fish ravioli. I wonder how best to recreate those… Incidentally, basil pannacotta with cherry tomato confit has become quite popular over here after it was featured on the Great British Menu tv show last year…
Err–quick correction. It started off as pannacotta with a nettle syrup but morphed after the series was over into the basil affair, and then that was on menus everywhere.
Hi Angela-Hehe I’m picturing you asleep at the table!
I think you could definitely do it especially considering how deft you were at the DB lasagne. Ah interesting that they used the combination although I have to say that the toffee cherry tomato was just brilliant.
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