New culinary era: Eliza’s Manor
John F Kennedy once said that “Change is the law of life. And those who look only to the past or present are certain to miss the future.”
Looking to the future and keeping up to date with patrons’ tastes and with current trends towards sustainability in food are essential to staying current in the hospitality industry.
At Eliza’s Manor boutique accommodation change is afoot. Owner Francesca Voza is excited about the rebranding about to happen in their restaurant, creating an elegant continental-style bistro. The restaurant is to be renamed The Butcher and The Bees.
You would right in surmising that ‘The Butcher’ hints at delectable cuts of meat. “We will be sourcing different cuts of steak, as well as lamb, chicken, and pork from boutique New Zealand suppliers so that we can showcase local produce to our diners,” says Francesca.
“Our steaks will be cooked over charcoal to enhance the flavour and served with duck fat waffles and an array of interesting side dishes.”
So what about ‘The Bees’ part of the name? Eliza’s has its own beehives, and new Head Chef Adam Harrison (pictured) is already incorporating honey into the hotel’s breakfast dishes. House-made crumpets with honey butter, or Eggs Benedict with honey-glazed-bacon, are just two of the innovative dishes on offer. Local and sustainable are by-words for Eliza’s Manor, where there are not only beehives onsite, but all kinds of micro-herbs, vegetables and edible plants that can be used in their cuisine.
“Chef Adam is known for being a forager so our garden is a constant source of delights for him. He’s passionate about our new direction, and so are we,” says Francesca.
