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Queenstown
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From Food & Wine , JAN 2005

A café during the day, the Bathhouse turns into a low-lit restaurant at night. Chef-owner Joff Bertram's dinner menu might include duck-liver parfait with walnut brioche and tomato-thyme confit, or quail with wild-rabbit stuffing....MORE>>

– Robert Joseph Discovering New Zealand's Central Otago: Pinot Noir

Last updated January 2005

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