Hilton Queenstown’s signature restaurant Wakatipu Grill is presenting an Après Ski ‘off the mountain’ menu for guests to enjoy as they warm up after a day on the mountain in front of the restaurant’s circular slate fireplaces.
Executive Chef Peter Thornley has designed a limited menu available for early diners that nourishes and warms patrons. Guests can choose from two traditional French dishes; Coq au vin, made from free range chicken, slow cooked in local Pinot Noir or Beef Bourguignon, both served with creamed and buttered potatoes with a pinch of nutmeg. A beautiful butternut squash risotto with sage crumbled Amaretto and nut brown butter completes the menu. All items are $20 and include sourdough baguette to start.
A selection of alpine inspired beverages completes the perfect Queenstown Après Ski experience. Sip on a classic Hot Toddy made from 10 year old Glenmorangie, a ‘Winter Warm Pimm’s’ cocktail with Stones Green Ginger Wine, apple juice, fresh cinnamon and mandarin, or enjoy one the region’s finest wines with a glass of Mondillo Pinot Noir.
Junior skiers are catered to with a specially designed children’s Après Ski menu for only $12.
The Après Ski menu is available every day during ski season from 5pm until 7pm and served in the sophisticated Wakatipu Grill bar, overlooking the outdoor fire pit on the edge of Lake Wakatipu.