Coalfire – ‘A Uniquely Queenstown Dining Experience’
Fired up and delivering smoky hot flavours, Coalfire is a uniquely Queenstown dining experience which is proving to be an exciting and popular addition to the resort town’s dining scene.
Coalfire, which opened July 2016, has a meat orientated menu using the finest produce off the hills and farms of Otago and Southland, cooked low and slow over hot coals to craft food with a distinctive smoky edge.
Nestled upstairs and downstairs in the historic Eureka House it is hard to imagine a more apt venue that represents Queenstown. The building has been renovated sympathetically to showcase the heritage fabric of this 150-year-old building. With its old fireplaces, schist walls, locally made metal gantries, raw metal balustrades, rough sawn wood panels and exposed brick, the ambience is warm and cosy. The comfortable heritage vibe is further enhanced by Southland cow hide in the upstairs landing area and plush seating upholstery offering an earthy and approachable dining environment that is perfectly in sync with the smoky slow cooked cuisine.
Perfecting that ‘pit master’ tradition of classic cooking over flame is Coalfire’s head chef Steredenn Tregoat. Originally from France, Ste has travelled extensively and has a passion for classic cooking involving flame, smoke and embers. A hand-built smoker and a Spanish style charcoal oven are used to load the dishes with flavour.
Wai Dining Group, which has owned and operated restaurants in Queenstown since 2001, is behind this latest ‘flavour by fire’ venture. Also part of the group are Bella Cucina, Finz Seafood & Grill and Public Kitchen & Bar, whose owners are Martin and Megan James, Alex Boyes and Jan Rae.
The latest menu launching in Summer 2017 sees Coalfire further supporting local farmers by showcasing prime local produce from around their Southern backyard. Favourites include meaty St Louis cut pork ribs, Brisket smoked over fire for 14 hours, pork belly with spiced plum puree, tender melt in your mouth Cardrona lamb shoulder, an impressive Pit Master Platter designed to share or to satisfy a hearty appetite and a hefty selection of steaks seared over flame and accompanied by your sauce of choice. Coalfire is all about meat as meat is meant to be but it is not all doom and gloom for seafood and vegetable lovers. Coalfire backs up its meat offerings with a robust selection of seafood and salads including Tempura soft shell crab, a smoky delicious seafood chowder, cold smoked Stewart Island Salmon, South Coast Sole, Pan Seared Turbot, Courgette and Chickpea Croquettes and a full supporting act of hand cut chips, smoked potato mash, seasonal greens, mac and cheese and more.
Open from 11am to late, Coalfire kicks off every day with a hearty brunch menu, followed by lunch and bar snacks into the evening. Highlights on the new Summer Brunch/Lunch menu are the chunky toasted sandwiches, Coalfire Bowl of buckwheat and rice topped with your choice of poached egg and bacon or Pulled pork with bourbon BBQ sauce or Crispy Squid with wasabi mayo. Don’t miss out on the Crispy Chicken and Waffles with bacon, maple syrup and jalapeno bacon jam. These are proving to be a real hit since their addition to the menu last month.
Dinner is served from 5 pm until late either outside in the sheltered Mall or upstairs in the Historic Dining Room. Coalfire is popular and it is advisable to book your upstairs table for evening dining.
As well as offering food that is loaded with flavour and unashamedly good Coalfire also offers a damn fine selection of craft beers and local wines. Taking centre stage is Coalfire’s own ‘Pit Master’ Ale, brewed locally by Altitude Brewery, sitting on tap alongside four other craft beers from Altitude and Queenstown Brewers. Two restaurant bars – one upstairs and one down – also offer a choice of sublime cocktails and local Central Otago wines.
Groups are most welcome at Coalfire. Whether you are a small boutique group of 8 to 10 or a larger group of 30 to 60. Upstairs, there is seating for around 60 with room for another 28 on the enclosed veranda. The upstairs bar area seats another 15 on high bar leaner booths that have an uninterrupted bar and kitchen perspective.
Booth seating, bar leaners and a red leather fire-side couch are inviting options in the warm downstairs bar that seats around 20 and can be used for private cocktail and welcome functions of up to 40 people.
‘Where there’s smoke there’s fire, where there’s fire there’s flavour’ is the Coalfire legend that is fast gaining traction in the Queenstown dining market.
Manager - Coalfire
Phone 03 442 8439