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Snack
Cheese Roll
at Rata Dining
Queenstown, New Zealand
Recommended by Bob Campbell and 14 other food critics.
ratadining.co.nz
Recommendations
"Rata offers a twist on the traditional ingredients of onion, Worcestershire sauce and onion soup by enhancing them with bitter leaves, pickled butternut and hazelnut. A tasty entrée that’s considerably better than the “real thing”."
"Southland cheese rolls with bitter leaves, pickled butternut, hazelnut, honey and pear. This dish is one of my all-time favourite things, ever! Not even joking - order 2 of these and don't be ashamed to be a cheese glutton, because it is, after all, a fine dining portion so YOLO."
"The Southland cheese rolls are a must, made with Otago honeycomb, organic mustard and pickled cauliflower, they’re decidedly better than the traditional."
"Hoooooolly crap. NEVER have I wanted to savour a flavour in my mouth for as long as I wanted those flavours to last. The cheese roll was absolutely incredible, the best combination of flavours, sweet and savoury I have ever tasted."
"Tucked away in the heart of town, you’ll enjoy Michelin-starred celebrity chef Josh Emett’s take on slow cooked southern NZ classics. Even the humble cheese roll gets a guernsey."
"You’ll find the menu features a few whimsy but expertly executed Kiwi classics like the Southland cheese roll."
"Fleur delivered tasting plates of goat cheese profiteroles with rata blossom honey, charred pickled octopus with fennel, crispy duck tongues with cherry, seared Savannah grass-fed sirloin, and the piece de resistance, Emett's unique take on Southland's famous cheese roll. Rata's version comes stuffed with a deliciously rich and decadent cheese topped with truffle shavings."
"This could have been the best cheese roll I’ve ever eaten (and there has been a few) all mixed up with watercress and butternut."
"Rata’s version transforms the snack into an intriguing dish. Served with bitter leaves, pickled hazelnut and pear, this is a must-try regardless of whether you’re a seasoned cheese roll fan or a newcomer to the Southland Kiwi convention."
"This one was all ooozey cheese inside, and was served with a dollop of local honey and a pear and hazelnut salad to cut through all the cheesey richness. Like a bready, cheesey, croquette. It’s one of the yummiest starters I’ve tasted."