Don’t overlook Hotel Ashburton when you’re looking for a meal out, or accommodation for friends and family. 

There’s been a quiet revolution going on at Hotel Ashburton over the last months, and you’ll be delighted to find that it is now quietly stylish, with refurbished rooms and a new winter menu that is both tempting and surprising.

Its always a good sign to walk into a busy restaurant – that’s the rule of thumb – so Hotel Ashburton’s in-house restaurant must be good. There’s a great vibe. Manager David Brown says the reason for the increased popularity has everything to so with the on-going emphasis on great service and extensive menu.

The new mains menu is spectacular, offering succulent steaks cooked to perfection, the very popular rack of lamb, melt-in-your-mouth lamb shanks as well as a selection of pork, chicken and fish dishes.  It caters to all tastes.

To complement your meal, there’s also a revamped wine list with an emphasis on New Zealand wines including a number of boutique labels like Spy Valley. There are some rather sensational new reds on the list, and Asahi is a recent new addition to the beer selection. This is now available on tap, and is proving very popular, as are the selection of craft beers including Canterbury’s own Three Boys – well worth trying.

Text Box: Where the WILD foods are
Coming in July is a very special Wild Foods Week at Hotel Ashburton. This means diners can choose from two a la carte menus; the new winter menu, or the Wild Foods menu, which will offer a range of dishes including some that you may not have experienced before; NZ wallaby, rabbit, ostrich, kangaroo and even alligator. If you can’t decide, there’ll be a sampling plate, so you can sample a small portion of each meat, served with fresh, seasonal vegetables, and special wines to complement the dishes. 
The date is still to be decided, so keep an eye on Hotel Ashburton’s website and Facebook page.

With the well-established team of dedicated chefs in the kitchen, functions and celebrations are easily and beautifully catered for. Menus are available on request, but David says it’s worth taking the time to chat with the staff and design a menu that specifically caters to your personal requirements.

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Judy McAuliffe is a writer, and publisher Essence Mid Canterbury. Her experience in media is extensive and includes approximately 15 years as Creative Director for The Radio Network, writing, and managing the writing of radio advertising, mainly in Invercargill and Greymouth. In the late 1990’s she transferred to Christchurch, moving into an Account Management role with 91ZM. In 2007 she and a business partner set up Essence Mid Canterbury, very quickly adapting her radio-writing skills to print media. Judy became sole owner of Essence Mid Canterbury in June 2014. Judy is a ‘people person’ and has found her niche writing feature stories about the community she lives in and the people who live there. She is also available for freelance writing assignments.