The Cut : The Cut - Summer 2017
192 THE CUT HOLE IN ONE CAFÉ 192THE19TH HOLE L ike everything else at this award-winning resort near Arrowtown, you can bank on friendly service, quality grub and a good range of beers and wines at the Hole In One Café. Plus, if you choose to sit outside you’ll be treated to lovely views over the course to Coronet Peak. Housed in what were the stables of the original farm, the Hole In One serves breakfast, lunch and dinner, pizzas and cabinet food. They do good coffee, too, and bake cakes and pastries onsite. You can also pick up a freshly made sandwich or muffin to take with you on your round. Nicely positioned between two of Millbrook’s three nines – Coronet and Arrow – we stopped here for lunch halfway round and returned there afterwards for a cleansing ale. Dunedin craft brewer Emerson’s provides tap beer in the form of its Bird Dog India Pale Ale and a crisp Pilsner, and there are plenty of other bottled brands in stock, along with Central Otago and other wines. Millbrook’s executive chef, Andy Bozhiqi (a 2016 Beef & Lamb Ambassador) oversees all the resort’s menus, including those at the Hole In One Café. Lunch might include calamari and chorizo salad, Akaroa salmon and gourmet cheeseburger; at dinnertime you might go for lambs shanks, the market fish or glazed beef cheek. The menu is seasonal, so check the website for summer fare. The pizza oven, meanwhile, turns out pizzas with a variety of toppings. On busy days it pays to book your lunch or dinner spot. The Hole In One Café is open from 8am until late during summer months, so if you get caught up in an after-round session it’s easy to order up some sustaining food and linger on in this pleasant setting. www.millbrook.co .nz INDOORS OR OUT, MILLBROOK RESORT’S CASUAL EATERY IS A GREAT SPOT TO RELAX OVER A DRINK OR MEAL DURING OR AFTER A ROUND.
The Cut - Spring 2016
The Cut - Autumn 2017