{"id":5316,"date":"2016-08-07T18:13:18","date_gmt":"2016-08-07T05:13:18","guid":{"rendered":"https:\/\/queenstownlife.com\/?p=5316"},"modified":"2016-08-08T12:51:53","modified_gmt":"2016-08-07T23:51:53","slug":"sasso-restaurant-queenstown","status":"publish","type":"post","link":"https:\/\/queenstownlife.com\/2016\/08\/sasso-restaurant-queenstown\/","title":{"rendered":"Sasso Restaurant Queenstown"},"content":{"rendered":"
<\/a><\/p>\n <\/a><\/p>\n <\/a><\/p>\n I’ve just fallen in love with myself and don’t be fooled into thinking I’ve got a big head. I’m pretty great but Sasso<\/a><\/span> Restaurant made me look at myself in a different way. It oozes romance. It is soaked in coziness and I for one made a beeline for it, I often go alone if I need some ‘me’ time.<\/p>\n We set aside a couple of hours to sit, sip and devour and my wishes were granted. Beautiful Sasso<\/a><\/span> has been around the town for a number of years now and it’s one place I love to go where I know it will be quiet, relaxed, dimly lit (great when you haven’t had your roots done and taking a new date) and the food will always be magnifique.<\/p>\n Magnifique = wonderful, splendid, glorious, excellent. But you already knew that. Right?<\/p>\n <\/a><\/p>\n <\/a><\/p>\n <\/a><\/p>\n We settled in for a delicious starter of a lovely Central Otago Earth’s End Pinot Noir. I’d consider the starter to be wine. It settles you in, warms up your tum ready for the next course. I’m such a red girl come Winter time. White wine just doesn’t seem quite right, although I wouldn’t say “no” were one offered though. Come now. You know me better than that.<\/p>\n Next up our delicious next starter of steamed littleneck clams with bacon, parsley, garlic (oh the butter and garlic) and some sourdough crostini to dip, dunk and deliver. I swear I didn’t lick my fingers (I totally did) and I swear I didn’t run spoon around the bottom of the bowl to get the last drips of butter (I totally did).<\/p>\n <\/a><\/p>\n Main course and I can’t resist duck. This one (so much meat!) was pan seared breast and confit leg with just-right cauliflower (not a hint of grandma’s mush) and accompanied with hearty lentils, raisins and natural jus. My dinner partner We couldn’t fit dessert in (I know I know crazy) but I spied saffron canoli filled with ricotta cream, tiramisu and dark chocolate fondant with white chocolate in the same dish.\u00a0<\/em>I kid you not.<\/p>\n Why haven’t you booked the babysitter yet?<\/p>\n <\/a><\/p>\n <\/a><\/p>\n Sasso sits amongst my favourite restaurants in Queenstown (and yours considering the comments that came through on Instagram<\/a><\/span>). It’s a lovely place to settle in for the night if there’s a snow storm outside, you can nestle around the fire outside with a gorgeous blanket after your courses and in Summer it’s the perfect place to sit outside with a cold beer. Take someone else if you want to woo or (like me) take your book, your big trousers and treat yourself to a night in. You never know you might fall in love with yourself all over again.<\/p>\n Sasso Restaurantenemy who’s food is mine too<\/del>\u00a0chose the venison loin perfectly cooked, rubbed with peppercorn with a swede, kumara and confit garlic tart, wild rice and juniper jus. Classic. Delicious, hearty.<\/p>\n
\nChurch Street
\nQueenstown<\/p>\n