Super Spring Special Offer: Until the 17th of November we are offering a very special accommodation rate, complimentary freshly cooked breakfast.

This represents a significant saving and reflects that we are currently in the final stages of adding three new suites onto the other side of the hotel.

During this time our dedicated team will be providing our guests with our renowned service and all efforts will be made to minimise any guest disturbances.

Each evening guests are invited to our much loved free canape hour in the lounge.

Just as spring bursts with new life, so too does the new breakfast menu at Queenstown Park Boutique Hotel as we have rejuvenated our sumptuous breakfast selection for our guests.   

Boutique Breakfast Dish

Our Boutique Breakfast

New Inspiration

With the assistance of mentor Andrew Batey, our very own chefs Lia and Aya have masterminded a selection of new tasty, nourishing temptations.

According to Andrew care has been taken to source items, some of which are organic, from the region where possible. This means only the freshest ingredients are used.

As fruit trees in the garden become laden we’ll pick and create our own compotes and jams to complement the breakfasts. A flourishing herb garden will provide the finishing touches.

Breakfast Quesadillas

Lia’s inspiration brings us Breakfast Quesadillas

 

Breakfast Selection

New to the menu is the tasty grilled chorizo stack served with poached eggs, hash browns, tomato chipotle compote and drizzled with hollandaise sauce.

Divine vanilla crème fraiche completed fluffy pancakes served with blueberry compote and caramelised pears.

Especially for energetic skiers, cyclist and adrenalin-seekers we freshly cook our five star cinnamon and coconut oat porridge served with sliced banana and honey.

But we haven’t forgotten about our old favourites and have retained eggs benedict served with either bacon or salmon.

We’ll also cook eggs tailored to guests’ needs, with Italian bread, grilled pork & sage sausage, cherry tomatoes, sautéed mushrooms and finished with grilled potatoes.

Eggs Benedict

Eggs Benedict drizzled with Hollandaise Sauce and served with bacon.

On the Run

Lia advises that she and Aya are very pleased to create breakfast for guests who have to depart early for a tour or to get the first runs on the ski slopes.

Some of the day tours to Milford Sound pick up from our hotel from 7am so this will allow guests to enjoy breakfast at a more leisurely pace

Takeaway breakfasts are complemented by barista style coffee or tea.

Meet the Team

Rising early in the morning, Lia and Aya busily create our breakfasts each day of the week.

Lia just loves the creative process and gets a real buzz out of impressing our guests.

So keen was Aya to pursue a career in cooking that she started as a kitchen-hand before developing skills in food creation.

Lia and Aya our breakfast chefs

Lia and Aya – our extraordinary masters of the breakfast menu.

AWARD WINNING QUEENSTOWN HOTEL