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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 pandemic. 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 property. 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 Awards. 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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