Brought to you by 1860 Restaurant at Greytown Hotel.
Enjoy a traditional mid-winter Christmas long lunch inspired by Chef Michael Robitsch Austrian upbringing.
Michael grew up in Klagenfurt, close to the Austrian border with Italy. Serving his apprenticeship in a fine dining French restaurant, moving on to work in Michelin star restaurants Burghotel Oberlech and Wulfenia Hotel Salzburg. With a passion for travel, Mike has worked in the Rocky Mountains of Colorado and Cayman Islands in the Caribbean on route to New Zealand. Everywhere Michael travels, he picks up styles and techniques which he incorporates into his cooking, focusing primarily on flavour and texture.
In our kitchen Michael and his team produce all our food fresh, from baking breads to curing meats and making pasta. His philosophy is to cook from scratch and always with fresh seasonal ingredients.
Menu for the Mid-winter Christmas long lunch:
Chef recipe mulled wine infused with orange, brandy ginger, star anise and cinnamon.
House-cured beetroot NZ king salmon on crispy kumara chips with
crème fraiche & lemon zest.
Wine match De La Terre Cuvee II ’18 (NZ)
Slow cooked duck leg with duck fat potatoes and winter stir fried vegetables.
Wine match Santa Ana Reserve Malbec ’19 (ARG)
Traditional Christmas eggnog tiramisu with ginger snaps and chocolate shavings
Beverage match VSOP Hennessey cognac.
Lunch 4 course - $55, with wine match $75