Sofitel Queenstown Hotel & Spa redefines the art of cultured dining in Queenstown offering sophisticated culinary experiences in the hotel’s restaurant Le Petit Salon and stylish bar Le Salon Rouge. Discreetly located within the hotel’s central lobby the restaurant and bar have an intimate, elegant ambience and an invitation to savour premium Central Otago produce carefully selected by executive chef Lindsay Bennett.

“I am passionate about discovering the very best produce from local suppliers. Queenstown is fortunate to have exceptional producers of meat, seafood and fresh garden greens and fruits. Central Otago is the fruit bowl of the South producing beautiful locally grown stone fruits and berries.”

Le Petit Salon is understated and timelessly elegant.

“Our menus celebrate the freshest of local ingredient brought to life with contemporary flair and a subtle nod to Sofitel’s French heritage. We have crafted thoughtful dishes that tell the story of the food and the region which engages and creates moments of intrigue and delight for our diners.”

The restaurant is open from 6.00pm until late daily with bookings highly recommended.

“Our guests enjoy a table served à la carte menu or a three-course Daily Prix Fixe Menu selected by the culinary team. Signature dishes feature fresh seafood supplied by Harbour Fish, premium Southern Stations Wagyu, Lumina Lamb as well as Gibbston cheeses and seasonal greens, all produced within the Whakatipu Basin,” says Lindsay.

Adjoining doors link the boutique restaurant to Le Salon Rouge creating a seamless journey from pre-dinner aperitifs to post-dinner cocktails. 

French Fromage

The long-established French Raclette returns to Sofitel Queenstown Hotel & Spa this season.  

“We’re offering traditional Raclette cheese from the Savoie region in France melted over roasted potatoes and served with locally sourced charcuterie, pickles and toasted French bread. Paired with two glasses of Pinot Noir it is priced at $100.00 for two people,” says executive chef Lindsay Bennett.

“Autumn is a wonderful season to dine indoors and experience Le Petit Salon’s immersive cuisine followed by late evening conversations and hospitality in the speak-easy style La Salon Rouge.”