Creating the menu for The Grille by Eichardt’s has been much the same as everything that Executive Chef Will Eaglesfield does – a labour of love. Every dish has been thoughtfully created with the ethos of Eichardt’s, Will’s signature creative flair, and the character of what will be The Grille. Will has shared some of his signature dishes and the inspiration behind them.
“We shall be continuing the same ethos we use in our tapas; everything homemade, the best meat from pampered animals, our home-grown and local produce, every dish a labour of love. But with the brand new kitchen tricked out for curing, smoking and grilling we’ll be taking it up a notch. We look forward to sharing the flavours of the region with you.”
CRAYFISH MEATBALLS: Made from the tail meat of the legendary Fiordland crayfish, our crayfish meatballs are chargrilled for a little extra smoky flavour to produce a dish that is both light and intense. Served on a bed of our homemade fresh egg tagliatelle, we reserve the shells to infuse a little bisque flavour into our sauce; a rich tomato broth infused with Otago-grown saffron. The dish is then finished with our marinated courgettes (grown in our organic veggie patch during Summer) and preserved Meyer lemons for extra zing.
TOMAHAWK STEAK: Designed to share, this is an epic cut of beef; 1-1.5kg of 90-day grain-fed Angus consisting of the ribeye fillet and a substantial length of the rib itself, producing the distinctive shape it is named for. Chargrilling the meat while still on the bone provides extra flavour, and the substantial thickness of the cut guarantees an extraordinarily juicy and tender experience.
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