17 Marine Parade, Queenstown
Being vegetarian, you’d expect the name alone would have scared me off, and the meat cleaver door handle would have sealed the deal, but my brave choice on a recent trip to Queenstown was very rewarding.
The Botswana Butchery is located in a historic cottage on Queenstown’s lake front, with a sister restaurant located in Wanaka. The Queenstown building suffered a fire in October 2010, but is now back in business and cooking up a storm.
The decor is delightful, with bold wallpaper, great lighting and cosy fireplaces. Upstairs there is an impressive climate controlled glass-room wine cellar, and several private dining rooms; from an intimate dinner for two, to larger boldly themed rooms. There is also a great exterior dining area with an outdoor fireplace and stunning views across the lake.
The room we were seated in was decorated with huge round lanterns and vivid green leaf wallpaper – definitely not what you would expect in a traditional butchery.
The menu offered plenty of mouthwatering choices and the group I was dining with decided to share a couple of the tempting side dishes as starters – truffled cauliflower croquettes, breads and oil, and tomato, mozzarella and basil salad (perfectly seasoned).
My main dish was a risotto combining asparagus, fava beans and mange tout (snow peas), topped with pecorino. It was a great combination, and very tasty.
We were provided with a sample of the unusual Wooing Tree Blondie Pinot Noir (which was actually a white wine made from Pinot Noir grapes), and settled on of bottle of Ata Rangi Martinborough Pinot Gris to accompany our meal.
The Botswana Butchery was one of the most enjoyable dinners I’ve experienced in a while, and I definitely recommend you add this restaurant to your ‘must do’ list when you next visit Queenstown.