The talk of the town
King of Snake has received many local and national accolades for its food and design. Avenues sits down with Director David Warring to find out what’s new.
You are making some of your own products now. Tell us about them.We’ve been looking to add as many bespoke elements as possible to the King of Snake dining experience. We are making our own signature blend of coffee with local roasters Rad Roasting Co. It was really important we supported local while still having the best premium quality we are known for. We have also developed our King of Snake House Gin. This gin is a classic London dry-style that we make in collaboration with local distillers Elsewhere Gin. Launching this December, and in partnership with them again, we will be serving our signature King of Snake Omakase Gin, which incorporates botanicals found throughout our cuisine. We are working on launching our own signature Pinot noir, which we’ll announce soon. Also, we aim to have all of these products available to purchase through our website and delivered to your home. Exciting times.
What is on offer for summer at King of Snake?
We have just launched our brand new summer cocktail list, which is best enjoyed on our beautiful balcony overlooking the river. We have also put together a special ‘best of Marlborough’ wines by the glass list, pouring from our Enomatic wine preservation machine. It features some incredible library wines from the likes of Cloudy Bay, Dog Point, Fromm, Clos Henri, and Hans Herzog. It’s a chance to try some really rare vintages, and these wines are outstanding.
Very soon we will be launching our cocktail masterclasses at Monarch Cocktail Bar, which is a chance for small groups to learn how to mix and shake like the professionals. The team has done an exceptional job putting this together, and I’m very confident people will love the experience.
And, of course, we have our private dining experience in Monarch Cocktail Bar, which has been extremely popular. There’s a lot happening.
Why is it a good place to go in summer?
Well, it’s one of the very best dining balconies in the city. We have an incredible summer cocktail offering, and some really beautiful new dishes. The cuisine is fresh, and the menu is well suited to summer dining. I think the team is the strongest it’s been; we are always self-examining, listening to our customers, and looking to improve. Across the board, we are constantly working to elevate the experience, and it’s just getting better and better.
What seasonal produce will be used?
Local, local, local! It is all about the best fresh produce and local ingredients we can find.
You’ve travelled a bit. What international aspects are you bringing to King of Snake?
When we designed King of Snake, we wanted to create a space with an international feel; rather than theming the interior, we wanted to show some elegance and restraint. There are a lot of well-travelled people in Christchurch and just people with a passion and understanding of food, wine, cocktails, and interiors. We try to treat our customers with respect and the acknowledgement they deserve. I think we’re achieving that.
Anything else you want to pass on?
Just thank you again to all of our supporters. We don’t take it for granted, and it is sincerely appreciated!