Ingredient of the month - Asparagus

November 4, 2019

Fresh asparagus is to springtime like tomatoes are to summertime. The versatile, green asparagus is a well-loved vegetable, delectably crisp and irresistibly sweet. Cooking the fibrous greens unlocks new flavours. The naturally delicious flavour doesn’t need more than a drizzle of olive oil and a sprinkle of salt and pepper. However, the robust texture holds up well to richer dishes.


Wakatipu Grill, and Chef Grant, have created a mouth-watering 3-course menu, available for $85.

All dishes are also available to purchase individually.

 Entrée - New Zealand char grilled Asparagus, sumac, parmesan foam, crispy shallots olive oil ($24)


 Main - Roasted Lamb rump with lamb neck and anchovy sausage, spiced crunchy chick peas, spring carrot and asparagus  ($40)


Dessert - Caramel tart toasted milk powder ice-cream ($18)


  In Stacks Pub, try the delicious Salad pizza: shaved asparagus, avocado, buffalo mozzarella, sun blushed tomato, mesclun, fresh basil, sherry balsamic, and extra virgin olive oil ($26)


 As well enjoy our Stir-fried octopus, asparagus, water chestnut with XO sauce at Me&Mee ($33)


We would love to share your experience so please take a snapshot of your meal, and upload to Instagram using  #stackspub, #meandmee, #wakatipugrill and #grantrothwell.


To make a reservation at any of our restaurants, please call 03 450 9402.


For Wakatipu Grill, you can email and for Stacks Pub you can email 

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Ingredient of the month - Asparagus

November 4, 2019

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