Top flight culinary team take the Clubhouse Restaurant at Millbrook to new heights.

A top flight culinary team headed by chefs with years of national and international experience is spearheading the re-launch of the Clubhouse Restaurant at Millbrook resort, Queenstown.

New Executive Chef Stephen Mills, who joined Millbrook in May, has years of experience in the United Kingdom, France, Jamaica and Australia under his belt, including time spent as General Manager and Corporate Chef overseeing three of the busiest restaurants on the Channel Island of Jersey, with multi-million dollar turnovers. Stephen has also worked in Longeville Manor, a Michelin Star hotel with Relais Chateau, and achieved a rosette award in Hotel Somerville.

The Clubhouse Restaurant Head Chef Shaun Fa'amalepe also has a background of wide and varied experience, including time spent as Head Chef at Auckland 'A' list restaurant Euro, at Café Med in London, at Chateau de Marneux in Geneva where he worked as a private chef for a Swiss banker, and at The Queens in London, one of the UK's few Michelin rated Gastropubs.

Other new team members include Sous Chef Franck Bockamy who originally established Arrowtown's Postmasters House restaurant two years ago. He is supported by a Chef de Partie, Junior Chef, Trainee Chef and two breakfast chefs.

Dishes on offer at the multi-award winning Clubhouse Restaurant feature entrées of pinot noir braised chicken with lentils, fried snails and herb froth, or Karengo salmon with scallop tortellini and crayfish cappuccino.

Mains include rack of lamb with sourdough gnocchi, macadamia gremolata and lamb jus, or yellow fin tuna seared on the char-grill with garlic spinach, peppered hollandaise and buttered baby leeks.

Desert treats include warm chocolate fondant with prune and Armagnac parfait, or whipped Gibbston Valley brie with poached apple and rhubarb and apple chips. Prices start from starters at $23, mains at $31 and desserts at $12.

A varied selection of local and imported cheeses include Moereki Bay Blue, Gibbston Valley Brie and Italian Buffalo Mozzarella.

Executive Chef Stephen Mills said the kitchen was fully committed to using only the best quality ingredients available.

"We are passionate about our food and suppliers," he said.

"Wherever possible, the produce is free-range or organic, including beef, lamb, chicken, butter and eggs. We use organic 'spelt' flour for our fresh pasta (one of the most ancient cereal grains), Cervena (farmed and certified New Zealand baby venison) and sea-run salmon from Akaroa."

Stephen said the Clubhouse culinary team believed in simple, clean and uncluttered dishes without too many components.

"Different components to each dish have varying amounts of depth to them but will always balance and complement each other. This is achieved through quality ingredients and technique," he said.

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