IN BRIEF

Refined and thoughtful dining inspired by local flavours.

WHY CHOOSE THIS RESTAURANT?

If you are looking for a dining experience that represents premium New Zealand flavour delivered with relaxed Kiwi flair, Rātā is for you.

ABOUT THE MENU

There is great attention to detail at this iconic Queenstown restaurant – little things that may change with the seasons and add a touch of elegance and surprise to every meal. For example, the crayfish broth was not on the menu, but offered to awaken the palate before embarking on our tasting menu. Elegantly poured from a cast-iron Japanese teapot, salty and deeply comforting, this was a perfect start to a selection of snacks, the highlight being the Lake Ōhau dry-aged beef presented as a teeny-tiny sandwich. The fish was a gentle dish of blue cod filled with a fish/sake stuffing, steamed until tender, lightly torched, finished with a foamy butter and a scattering of Brussels leaves building to a pinnacle of glistening salmon roe. The Wagyu eye fillet was one perfect slice in its deep, dark oxtail sauce atop a spectacular truffled celeriac purée. And, oh, that bread. Agria potato brioche, crisp to the bite, fluffy on the inside and served with smoked, salted honey butter. Our feijoa sorbet arrived hidden beneath a veil of superbly thin and not-too-sweet honey praline and snuggled beside a ball of creamy macadamia dipped in caramel with a fragrant rosehip syrup foraged from the area surrounding Lake Hayes. An eclectic mix of Otago wines is proudly showcased alongside those from greater New Zealand and beyond.

ABOUT THE CHEF

Friedrich Beloussow attributes an old-school and very precise training in Hamburg, Germany at Restaurant Le Canard under chef Josef Viehauser as having had a huge impact on his career. Three years at resort-spa Neumühle and at Michelin restaurant Weinstock presented the opportunity to work with chefs and teams that had been trained in the best Michelin-starred restaurants in Europe.

In New Zealand, Friedrich has continued his interest in foraging and working with small committed suppliers and producers who are as passionate about flavour as he is. This is evident in his latest role as head chef at Rātā where his imagination and creativity are reflected in a thoughtful menu that showcases many ingredients that are native to Central Otago.

ABOUT THE TEAM

At a time when retaining staff is at its most challenging, the senior Rātā team has remained steadfast. Paula Schramm runs a slick operation and has been the restaurant manager for more than seven years now and Claire Abbott – now senior host and wine buyer – has been a magnificent main player working alongside owner Fleur Caulton for the 12 years that this outstanding restaurant has been open.

Fleur is a visionary leader in Queenstown having opened Solera Vino in 1992 and owned and managed restaurants in this highly competitive hospitality sector for 32 years.

ADDRESS: Te Nuku, 43 Ballarat St, Queenstown
Check website for opening hours
MAINS: $41 – $56
TASTING MENU: $155 per person
CONTACT: 03 442 9393
WEBSITE:  ratadining.co.nz