Located along the ever-popular Main Street in Arrowtown known for its crafts stores and laid-back vibe, a gourmet eatery comes into view with its corrugated aluminum siding and iron beams that contain Saffron. Inside, eastern spirituality meets western design principles in a playful yet serious dining room that includes a crackling fireplace that roars in colder months and outdoor terrace that’s the place to be for Queenstown foodies anytime the sun shines above 50-degrees (14-c). An in-house bar contains overflow diners that couldn’t quite finagle a dinner reservation as well as local wine lovers that stalk -ut the extensive wine list of Central Otago reserves with almost religious fervor.
The Food
Much like the exotic saffron itself, a seasonal menu of Mediterranean and Middle Eastern influences defines this thoroughly Central Otago eatery by former-Sydney native and chef Peter Garwon. An all-day menu is essentially the same for lunch and dinner albeit with abbreviated portions that go by different names but similar taste and construction. Dinner appetizers, or entrees as their called in New Zealand, include a grilled Waygu with satay of tempura prawns in a coconut sauce, duck confit gnocchi with walnut sauce and beef cheeks on a cauliflower puree. Even heartier main courses vary between a trio of red, pineapple and green curries, tanjine of veal with lemon couscous or wild venison with pears and pumpkin foam.
Last Word
Upscale foodie eatery by former-Sydney local offers hip dining room with terrace and wine bar.
