With a deep-seated passion for responsible sourcing, Lil Red restaurant’s Executive Chef Ryan Henley procures the finest ingredients from local farmers, fisherman and artisans who share his commitment to the environment.
NEW YORK – QT Queenstown, the award-winning designer hotel located on the shores of Lake Wakatipu on New Zealand’s South Island, has announced the launch of three creative, new initiatives: Gallery 6, an art gallery featuring works by local New Zealand artists; its own QT-branded Ember Chocolate Bar; and the reimagined Lil Red restaurant.
Gallery 6 at QT Queenstown
Located on the hotel’s sixth floor, Gallery 6 is a 40-foot-long space showcasing works by local New Zealand artists. On view through March 2024, the inaugural exhibition, “Double Up,” features the work of Alexandra Weston, an artist who has created 16 original works on plexiglass panels especially for the show. The series takes inspiration from traditions and celebrations, both ancient and modern, to present balance, with each piece named after famous festivals around the world.
QT Ember Chocolate Bar
QT Queenstown has teamed up with Dunedin-based, ethical chocolate maker, OCHO, to create a bespoke QT Queenstown chocolate bar. The QT Ember chocolate bar is made from milk chocolate, with notes of cinnamon, vanilla and smoked caramel to evoke the flavors and aromas of Queenstown. Inspired by open-air fireplaces, mulled wine spice and the heady warmth of vanilla, Ember is a nod to the snow-capped peaks that define New Zealand’s winter playground (and of which QT Queenstown boasts magnificent views). The decadent bar is wrapped in a recyclable paper wrapper that features Alexandra Weston’s artwork “Pöttyök 115,” a playful nod to the adventurous spirit of the town. The Ember chocolate bar is available to purchase exclusively from the lobby at QT Queenstown.
Lil Red Returns to QT Queenstown
Also located on the sixth floor of QT Queenstown is the newly reopened Lil Red restaurant, which first premiered at the hotel in 2021. Now back permanently due to overwhelming demand, the 40-seat restaurant is helmed by Executive Chef Ryan Henley, whose culinary approach blends responsibly sourced, local New Zealand ingredients with traditional Japanese techniques.
The menu, which is designed for sharing, showcases the best produce, fish and meat that New Zealand’s South Island has to offer, changing regularly to reflect the seasons. Sample ingredients include: Black Origin Wagyu beef from Christchurch; seafood from Gravity Fishing in Stewart Island; Canterbury Whiteheart Kourobuta pork; and eggs and lamb from Arrowtown’s Royalburn Station. QT Queenstown’s very own rooftop honey from Tiaki Bees’ hives will also be featured on the menu.
Vicky is the co-founder of TravelDailyNews Media Network where she is the Editor-in Chief. She is also responsible for the daily operation and the financial policy. She holds a Bachelor's degree in Tourism Business Administration from the Technical University of Athens and a Master in Business Administration (MBA) from the University of Wales. She has many years of both academic and industrial experience within the travel industry. She has written/edited numerous articles in various tourism magazines.
