The Queen’s Head Bar & Eatery, one of Auckland’s oldest and most iconic licensed pubs, has picked up a 2019 Beef & Lamb Excellence Award. The sought-after gold plate was accepted by executive chef Glen Rockhouse.
“To be recognised as one of the best restaurants in New Zealand, when the Queen’s Head only reopened its doors a few months ago, is an incredible achievement,” he said. “I’m proud of the whole team. They work tirelessly to produce dishes of the highest quality and are continually innovating and experimenting with different ingredients and techniques. I’m very lucky to be working with such a talented crew.”
The beef dish assessed was 55-day aged grass fed 250g beef scotch fillet served with fresh green salad, thick cut seasoned chips and a port wine jus. The assessors reported that this was a refined dish with excellent quality ingredients executed to a high standard. The beef was the hero and was showcased and supported by the light, fresh salad and crunchy golden chips.
The lamb dish assessed was Te Mana lamb rump with pulled aromatic shoulder, beetroot fondant, parsnip silk, sprout leaves, white raisins and jus. Comments included that this was an eye-appealing dish with both cuts of lamb perfectly cooked. The beetroots and the parsnip were well cooked and harmonised well with the lamb.
Rockhouse explained that their ethos was to keep things simple and let the ingredients shine.
“We use the best New Zealand produce that we can find, such as Te Mana Lamb, Pure South Handpicked 55 Day Aged Beef and Bostock’s Organic Chicken, as well as vegetables grown by local suppliers. A lot of our dishes are reimagined New Zealand classics – comfort food with a twist – which is proving really popular with visitors from overseas, as well as with locals.”