{"id":962,"date":"2014-09-18T10:25:07","date_gmt":"2014-09-17T22:25:07","guid":{"rendered":"https:\/\/queenstownlife.com\/\/?p=962"},"modified":"2014-09-24T22:09:22","modified_gmt":"2014-09-24T10:09:22","slug":"jacks-point-spring-menu","status":"publish","type":"post","link":"https:\/\/queenstownlife.com\/2014\/09\/jacks-point-spring-menu\/","title":{"rendered":"Jacks Point Spring Menu"},"content":{"rendered":"
I love Spring food. Don’t get me wrong, I’m all about stodge when it comes to Winter. Keeping warm and carbohydrates frequently appear on my plate but moving into lighter dishes just does it for me. Salads, meats, cheese, fresh tomatoes and white wine. Oh yes.<\/p>\n
So when I went to try out Jacks Point’s<\/a> new Spring menu I ran up and down dale (that’s up and over hills to anyone not from oop North) to taste, sample and quaff.<\/p>\n The new menu is delicious. (As I thought it would be). Jack’s Point are doing a really really good job of turning their restaurant into somewhere you will drive out of town for. The views are to die for, there’s plenty of space for your kids to run around and it’s not too far a drive to feel like you’re on holiday. And I love feeling like I’m on holiday, so I was sold.<\/p>\n We sampled some of the taster and main menu with some smoothies to go alongside, all wrapped up in the blazing sun keeping us toasty. Perfect.<\/p>\n I chose the Otago Merino lamb with garlic and asparagus which was delicious and presented on a huge wooded board (the waitresses there must develop huge muscles), but it totally added to the whole experience of the dish.<\/p>\n