Clyde restauranteur Paulina Corvalan prides herself on using organically grown garden produce for the avoursome international dishes she creates in her kitchen.
Established two years ago, Paulina’s Restaurant & Bar plays a prominent role in the Central Otago dining scene.
“It’s been a whirlwind, so well received and more successful than I could have hoped for,” says Paulina. “My team are brilliant and very happy working together to put a lot of energy and effort into cooking and attentive service to make the restaurant hum.”
Paulina’s cuisine style is anchored in global avours that originate from her Chilean homeland – exceptional creative dishes are a real point of difference.
Mexican in uenced tempura blue cod, slow roasted Havoc pork belly and Chinese style pork dumplings are star menu attractions for both the regular local clientele and visitors who often dine more than once during their stay in Clyde.
“The pork belly just ies out the door, the Chinese dumplings are super popular and our seafood paella is hot and nourishing served in the pan direct to the table,” says Paulina. “The beef bourguignon is made from a very old and traditional recipe but with a fresh twist using watercress that adds vibrancy to what can be a heavy dish.”
Paulina has established her own organic garden with tunnel houses to produce market fresh fruit and vegetables from specialist plantings and heritage seeds.
“This season we’re growing lots of soft leafy greens, salad leaves, mesclun mixes and microgreens. Our cherry tomatoes grow in abundance as do yellow, purple and green beans that make superb additions to sauces and salads.”
“The produce and sprouted seeds are full of nutrients grown from super healthy plants, packed with super foods and no chemicals,” she says.
“A lot of people appreciate a plate full of fresh produce that’s organic, light and tasty.”
Open for lunch and dinner six days a week (Tuesday – Sunday) the restaurant is popular, and bookings are recommended. Interesting local and international wines match the exceptional dishes that are made from exacting recipes written by Paulina and her team.
“Meeting a diner’s expectations by replicating the exact flavours and seasonings is important.I like each dish to be made to recipe, beautiful in presentation and with all the elements complimenting each other for a taste sensation,” says Paulina. “You have to love what you cook and then your customers will hopefully love it too.”