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March, 2022

Its one of Queenstowns more anticipated hotel openings.
The Carlin, which developer Kevin Carlins labelling New Zealands first
six-star hotel, is being officially opened tonight by District Mayor Jim
Boult after a construction period spanning the two years of the
Occupying a steep residential section in Hallenstein Street, its spread
over seven cascading floors, with outdoor dining, fireplaces and spas on
generous-sized balconies.
To accommodate VIPs and their entourages, the top three floors are
privately accessed off Kent St.
Due to flexible room configuration on those floors, the hotels
marketing The Carlin Skyhome Penthouse  a seven-bedroom suite
billed as the southern hemispheres largest penthouse suite, at 496
square metres.
With a commitment to personal service, the hotels restricting itself to
50 guests at a time, and has already taken one booking for the entire
Carlin, whos had a 30-year association with Queenstown, calls the hotel
his special retirement project.
There have been many challenges to overcome, but this has been a
true labour of love, and Im immensely proud The Carlin Hotel and its
associated services will ensure Queenstown can deliver a visitor
experience of the very highest standard of sophistication.
He's assembled an A-team, or arguably an A-plus team, to helm his Oro
Restaurant in the new hotel.
For us to strive for a six-star status, we had to search for chefs with
Michelin Star experience, he says.
To his delight, he found two  his executive chef, Thomas Barta, and
head chef, Yann Robert  already working in town.
Barta, whose chef dad owned a fish restaurant in Hungary, say his big
ambition when learning the trade, in Italy, was to work in a Michelin
Star restaurant.
His wish was granted at Londons former Gordon Ramsay at Claridges,
the busiest Michelin Star restaurant in the UK, where he worked 17-
hour days five to six days a week.
He arrived in Auckland in 2011, where he ended up as Harbourside
Ocean Bar Grills head chef, before moving to Queenstown to open
White + Wongs and oversee Botswana Butchery.
Barta says Oro will heavily focus on seafood  theres not many good
seafood restaurants around here  as well as seasonal produce and
high-quality meat.
Robert, meanwhile, was second in charge of a Michelin Star restaurant
in his native France, and also worked for a chef, Davy Tissot, who last
year headed the French team that won the culinary equivalent of the
Olympic Games.
He came to Queenstown in 2016 and was Amisfields sous chef for four
years before working at Jervois Steak House.
Last year he won outstanding chef at the Queenstown Hospitality
Carlin, who says locals as well as hotel guests are welcome at Oro, also
plans on hosting dinner shows featuring musical performances and
comedy nights.
Initially, the 99-seat restaurant will open for dinner service from
Tuesday until Saturday.

Source: Mountain Scene


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