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February, 2013 Celebrity chef Simon Gault and acclaimed restaurateur Richard Sigley are celebrating the success of their new venture, the Jervois Steak House (JSH) in Queenstown.As one of TVNZs Master Chef judges Simon Gault will be back on New Zealands television screens this weekend, as part of the fourth Master Chef series. He says Queenstown has taken to their innovative Steak House concept with open arms. JSH Queenstown has been the culmination of over two years of planning by Richard, myself and the Nourish group and its exciting to see this style of restaurant do so well in its new home. I am really chuffed by its success. Richard Sigley agrees saying the restaurant is proving to be a real draw-card for tourists and locals alike. Our aim is to deliver the same modern and authentic Steak House style that our flagship Auckland restaurant does. We unashamedly promote and showcase some of the highest pedigree of meat and seafood you can produce in this country and that's been a welcome addition to the Queenstown restaurant scene. The Nourish Groups menu is synonymous with high quality beef and lamb sourced from some of New Zealands most prestigious farms. Signature dishes include Prime Rib from 150-day grain fed Black Angus cows and the Jervois cut eye fillet on the bone, that's been farmed on the West Coast. Simon and I travelled extensively throughout the US when we first hatched the idea and steak is definitely the hero of the menu, says Richard But equally, just like the great American Steak Houses, we serve a bounty of seafood from fresh oysters, Red King crab, calamari and Wagyu tacos with accompaniments like our legendary onion rings and Caesar salad with its scotch quail egg. The new JSH Queenstown restaurant was officially launched just before Christmas with more than 300 people turning out to celebrate the opening. Simon Gault and his team of highly skilled chefs were on hand to showcase the menu that is famed for its adventurous meaty cuisine. Centrally located in Queenstowns emerging Brecon Street dining quarter, the restaurant has been inundated with bookings since opening. JSH Restaurant Manager Roxi Bull says the interest from international visitors is particularly high. Many people are focused on experiencing the famous New Zealand beef and lamb. They want to taste what all the fuss is about and that's what we do best here at JSH. The restaurants design aesthetic is one of sophisticated modernism that has been carefully crafted to create a warm and inviting atmosphere. A sleek, stylish bar at street level welcomes diners to the establishment and a blackened metal circular staircase has been installed to create a seamless connection to the restaurant above. Upstairs a gleaming white tiled kitchen opens out to an intimate yet spacious dining room that seat up to 88. A combination of exposed timber, brick and metal fittings provide a vintage industrial interior and the second floor position offers spectacular views over downtown Queenstown and the surrounding mountains. When your dining here you get a good glimpse of our executive chef team doing the business in the kitchen, and I think the diners really appreciate a certain level of showmanship that is on display, says Roxi We like to create something special at the table and ensure the service is meticulous and the atmosphere relaxed and comfortable. The newly appointed restaurant is open Thursdays and Fridays from 12 3pm for lunch and every night from 5pm. Diners can choose to eat in the downstairs bar area, the restaurant or a plush private dining room situated just off the main room. With rave reviews for its stylish interior, inspiring food, and exacting presentation, Simon is proud of their achievement. It's a style and authenticity that delivers big flavours and a great time, says Simon The Nourish group as a whole have much to celebrate about this new venture it is an opportunity to share the JSH experience with a new audience that might not otherwise get to enjoy it.
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+64 27 444 1104
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