Twenty Seven Steps is a popular restaurant located in central Christchurch, New Zealand. Run by Emma Mettrick and Paul Howells, the restaurant is “European-rustic” inspired and is the proud bearer of many excellent reviews and a stellar reputation.
In 2017, Twenty Seven Steps made Cuisine’s Top 100 restaurants in the country and at the Chevrons (Christchurch Hospitality Awards) in 2016 took out Best Restaurant, Supreme Establishment, People’s Choice Best Restaurant and Emma won Hospitality Hero.
On their menu, they offer Tai Tapu venison tenderloin, named in honour of James and Angela Petrie, our local distributor, who live in Tai Tapu. It is served with parsnip rosti, white bean puree, spring veg and Madeira Jus.
This is prepared by the Sous Chef, Carlos pictured below. He reports that on a recent sitting of 42 guests, 21 chose the venison!
Carlos loves using Mountain River Venison!
We’re happy that Twenty Seven Steps prefers Mountain River Venison as their venison partner and we look forward to hearing more great news about award wins and guests enjoying their signature venison dish.
You can follow Twenty Seven Steps on Instagram here and on Facebook here.