Tickets on sale now!!! There is a maximum number of 10 tickets per transactions. Large group bookings are available for 20 people or more. Please contact us via email to book a group. Get in quick as this event will sell out!
The Long Lunch is back for its 8th year on the 7th of December! Join us on Buckingham Street in Arrowtown for a unique lunch in a spectacular setting.
The concept is simple – have a read through the menus below and book a ticket for lunch from one of Arrowtown’s excellent eateries. Then simply turn up between 12pm and 1pm on 7th of December and take a seat at your chosen restaurant’s table on Buckingham Street. Lunch will be served from 1pm
If you’ve been to the Long Lunch before you’ll know that it can get very hot out in Arrowtown. We now have plenty of umbrellas but we recommend bringing a hat. There will be plenty of free water available.
We are pleased to welcome Cargo Brewery as our official beer sponsor. Cargo’s full range of refreshing beers will be available for you to purchase at the Long Lunch.
Wine from Premium Sponsor, Chard Farm, will also be available to buy during the lunch and we will be in touch closer to the date of the event to offer you the chance to pre-order wine.
The Arrowtown Long Lunch holds a Special License for the Sale and Supply of Alcohol. There is no BYO permitted at the Long Lunch.
Salmon, prawn and broccoli terrine
Homemade terrine with fresh in olive oil marinated tomato, cucumber, apple and shallot mix. Gelee of caper and lemon, asparagus and a refreshing sauce.
Lamb shank à la provençale
Provençal style Lamb shank drizzled with a herbes de provençe jus accompanied by a delicious ratatouille and crispy in duckfat roasted rosemary new potatoes.
served with homemade crispy speculoos cookies and a strawberry and rhubarb compote with whipped cream.
Miso cured salmon. Roquette, quail eggs, raddish, edamame, salmon roe, sliced chili, shiso, and avocado.
5 spice duck & shiitake mushroom spring rolls with nuoc mam.
Prawn rice paper rolls with mango, lime & coriander salsa. Nam Jim sauce.
Crispy fried pork cheek in steamed bao buns. Carrot, cucumber, daikon & apple slaw. Yellow Thai curry sauce. Dried shrimp sambal.
Chilli & lime parfait. Sesame praline, pomegranate, toasted coconut & mango.
Crispy whitebait bao buns with kimchi slaw, sesame, miso mayonnaise
Market fish ceviche with coconut, chilli, coriander, cucumber, lime
Beef tataki on crispy wonton with sticky coconut relish
Prawn & ginger dumplings in laksa sauce
Chicken with lemongrass sauce
Wok fried vegetables
Steamed jasmine rice, crispy shallots
Kaffir lime panna cotta
Rice paper roll – House slaw, spiced peanut & tofu crumble, dipping sauce
Gado Gado salad with green beans, sambal fried egg, tofu, peanut
Buddha bowl with black & brown rice, avocado, seasonal picked & raw veg, green goddess
Local charcuterie, olives, marinated vegetables, herb Lovash
Squid ink seafood paella with blue cod, mussels, and octopus
Picanha beef, chimichurri, new potato and asparagus salad, chunky romesco
Plum and hazelnut tart, 5 spice plum sorbet, goat cheese cream
Street Food Bhandar
Aloo tikki 3 bean chaat
Paapri samosa chaat
Idli vada sambar
Papadum taco lamb biryani
4 Course Menu
Wild venison, salt baked beetroot, goats cheese
Lightly smoked Ora king salmon, braised fennel, pickled cucumber, citrus
Braised lamb shoulder, confit onion, harrissa yoghurt, dukkah
Torched Alaska, stone fruit
For the Table
Locally sourced sour dough with kelp butter
Potato skins with truffle and parmesan
Local cheese selection with flaxseed crackers
Postmasters Tour of Asia
Roti bread served with a trio of house-made chutneys
Salmon and Avocado Sushi
with edamame, pickled ginger and wasabi
Vietnamese Gòi Cuôn
Pork and vegetable summer roll with nuóc châm dipping sauce
Chinese Braised Beef Jiaozi
Panfried dumplings filled with Beef short rib served in a mushroom broth
Lemongrass & Ginger Panna Cotta
with lychee coulis.
Bruschetta with fresh tomato & basil, Central Otago Terra Sancta olive oil
Summer plate of oyster in spicy gazpacho, Prawn & chorizo skewers with harissa aioli, roasted asparagus with olive & anchovy crumb
Porchetta (roast stuffed pork belly) with cherry thyme jus
Salad of rocket, green beans, cherry tomatoes & goats cheese
Blueberry coconut yoghurt semi Freddo, lemon curd, strawberries, mint & chocolate tuile
Breads with Estate 5 extra virgin olive oil, & aged balsamic
Natural oyster with shallot vinaigrette
Tempura seaweed taco with wagyu beef
Tempura seaweed taco with beer battered tofu
Salt & horopito crispy squid with black garlic aioli
Blue cod ceviche, with paw paw, avocado, passionfruit
Te Mana lamb rump
Market fish of the day
Selection of vegetables, salads, sauces, and sides
Lemon curd filled cinnamon doughnuts
Peach banoffee pie
Around the world fritters (pork and daikon radish fritters, caraway seed pannisse, roasted red pepper polenta)
Storm clam with ginger and rice wine sauce.
Hoisin duck raviolis, fried shallots and pomegranate
Lychee and pear kombucha
Sichuan beef brisket with roasted parsnip, edamame purée and grilled garlic scape
Pina colada panna cotta
Chilled gazpacho, watermelon, marinated king prawn
Smoked beef ribeye
Moroccan spiced roast lamb leg
Tarragon and butter infused roast chicken
Fresh salad selection
Spiced rice pilaf
Hand cut fresh salsas and sauces
Macerated cherry ice cream, dark chocolate Fudge, strawberry, coconut crisp
Tasting board of chicken and wild mushroom terrine, chicken liver parfait, tomato and sultana chutney, pickles and crostini.
To Feast On
Roast leg of Merino lamb, salsa verde, Oamaru jersey benne potatoes with thyme scented baby carrots and seasonal vegetables.
Passion fruit panna cotta with toasted biscotti, pistachio and summer berries.
Traditional Italian Sharing Experience
A selection of cured meat and cheeses
Polenta and rosemary chips
Parmesan skin fritters
Marinated roasted vegetables
Penne basil pesto
Selections of Alberto favourite pizzas:
Margherita, Diavola, Rustica, Vegetariana
Panna cotta with seasonal fruit
Venison carpaccio served with mushrooms, beetroot and goats cheese
Seared Salmon served with gazpacho, ratatouille and gremolata
Pimm’s elderflower jelly, strawberries and baby basil
Pork Fillet: Crackling and crumbled pork fillet, chargrill asparagus, toffee apple puree, asparagus mousse, cherry jus
“Breakfast is the most important meal of the Day”
Lemon drizzle cake, vanilla panna cotta, apricot puree and raspberry coulis
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