The Brydone T-Bar Restaurant and Brasserie’s new executive chef Pablo Tacchini is combining the tastes of the Mediterranean with Kiwi classics.
Mr Tacchini will continue to oversee the Northstar Restaurant, but said the two establishments would offer different menu options.
“What we did here was keep my style of cooking, but at the some time, it’s different from what we are doing at Northstar,” he said.
“Doing that will bring more variety to both places.”
New menus have been created for the T-Bar Restaurant, including classic blue cod fish with hand-cut fries, rib-eye steak with Argentinian sauce and chimichurri, which feature on the all-day menu.
Mr Tacchini said all meals were made from scratch and they endeavoured to use as many local products as possible, including Whitestone Cheese.
“The menu is going to be constantly evolving and changing according to seasons,” he said.
Oamaru Licensing Trust and Brydone Hotel general manager Justin Ludlow said they had already received positive feedback from the menu.
By Jessie Waite