The Rees Hotel Queenstown Culinary Series


The Rees Hotel Queenstown Culinary Series

The True South Culinary Series continues at Queenstown’s luxe Rees Hotel on April 8, with fine wines from Pegasus Bay
Join us for a five course tasting menu with a selection of exquisite wines.

Date: Tuesday April 8, 2014

Time: 6:30pm pre dinner drinks, 7pm dinner commences

Where: The Rees Hotel’s True South Dining Room

Tickets: $NZ 125 per person 
OR Dinner Bed & Breakfast Package $NZ 295 per person based on 2 people sharing an Executive Lake View Hotel Room.
(Extra night/s: $147.50 per person, per night)

Pegasus Bay was established by the Donaldson family in the mid-80s, who were pioneers of the Canterbury wine industry. Their wine making philosophy is to grow grapes to the highest quality, which fully expresses the features of the vineyard, and to handle these with the utmost respect. Pegasus Bay has been rated as one of NZ’s top 5 producers by influential US wine critic Robert Parker and named Canterbury’s top producer of fine wine by well known NZ wine writer Michael Cooper.
Dinner will be hosted by Edward Donaldson (Pegasus Bay) and Ben Batterbury (True South Dining Room)

Award-winning executive chef Ben Batterbury is a cuisine expert with a polished repertoire that includes French and English fusion mingled with the flavours of Madeira on the Portuguese archipelago. Ben’s signature is using quality, seasonal ingredients that he personally sources in Central Otago before intimately crafting them in his kitchen to ensure culinary perfection. Ben has attracted the attention and praise of media .



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