Top band features at Continental Room

Press, Volume CXV, Issue 34021, 10 December 1975, Page 17

Top band features at Continental Room

An evening out at the Continental Room of the White Heron, near Christchurch Airport, is likely to be quite an experience. The Harvest, a talented and entertaining band, plays every night of the week and the a la carte menu offers a wide variety of interesting dishes which, by today’s prices, are very reasonable. The restaurant welcomes parties and can offer three table d’hote menus ($5.50, $6.50, and $7.25). which means the restaurant is full virtually every night. Parties, couples and house guests all appreciate the quality of the food, service and music, and although the decor of the restaurant is unpretentious the atmosphere quickly becomes one. of joviality as the diners relax and enjoy themselves. This happens as much on a Monday or Tuesday evening as on a Saturday, according to the food and beverage manager of the hotel, Maurice Prendiville. He eats in the restaurant most evenings and says he never tires of listening to the band. Murray Wood (keyboards), Doug Petrie (drums), and Gary Sammonds (bass) have been the resident band for more than a year, and have a huge repertoire. They all sing, and can do full justice to old standards or current hits. The popularity of the restaurant means that reservations are essential for any night, and only a few tables are available before Christmas. Bookings are accepted from 6.30 until 10.30 and the band plays until 11.30 every evening except Saturdays, when they play until midnight. Michael Cathels, the Australian chef, has created an a la carte menu which should offer something for everyone. The appetisers include asparagus spears served with butter or a sauce ($1.25), seafood cocktail ($2.05), and, when available, imported smoked salmon served on lettuce and garnished with capers, onion rings and lemon—quite a bargain at $1.75.

The entrees include fillet of sole, oysters, lamb kidneys, mushrooms on toast and crumbed, deep-fried scallops. Prices range from $1.20 to $1.90.

More bargains are to be found among the main seafood dishes, for instance broiled lobster or lobster mornay (both $6.50), and scallops simmered in cream, egg yolk and white wine ($4). Four types of steak are offered for around $5, and are served with jacket potatoes, vegetables or a side salad. But among the specialities of the house are some dishes which would satisfy the most demanding gourmet. The Chateaubriand steak, at $l2 for two, is a dish of rare quality and is prepared personally by the chef. The presentation is superb, as the steak arrives at the table on a silver tray encircled by jacket potatoes (sour cream is available), tomatoes with melted cheese, delicate onion rings, lightly sauted marinated mushrooms, and asparagus. Lighter main courses include the chicken cordon bleu ($4) and Wiener Schnitzel ($3.60), and the 11 desserts, including cream caramel, cheesecake and crepe suzette, cost from 65c to $1.75. The extensive wine list includes a good selection of imported and local wines, moderately priced, and liqueurs, cognacs and coffee are available. The set-price menus offei- a generous selection of dishes from the main menu, but of course wines and spirits are extra. The Wind jammer bar is available for drinks before and after dinner. For anyone wanting a meal at any time of the day (6.30 a.m. to 11.30 p.m.) the Hunt Room of the White Heron is a good choice. Bookings are not accepted but tables are usually available except at the usual busy times. Mr Prendiville says the White Heron has recently started serving barbecued steaks with salads and desserts beside the swimming pool on Monday and Tuesday evenings, and that the barbecue has become extremely popular.