An award-winning Queenstown hospo company’s opened the doors to its latest venture, Odd Saint.
Future Hospitality Group directors James Ace and Bert Haines, along with co-owners Matt Tobin, who’s also the executive chef, and his wife Jamie Orr-Tobin, took over the premises, formerly home to Halo, by St Peter’s Church, on October 3.
A couple of months, and about $400,000 later, they’ve refurbed the cafe, and created a new ‘‘global soul food’’ menu, inspired by their travels.
‘‘We’re long-term locals who love hospo and eat and drink out a lot,’’ Ace says.
‘‘Queenstown has plenty of great cafes, but we felt there was an opportunity to push the boundaries beyond standard staples.
‘‘So we decided to be a little bit brave, a little bit cheeky, and bring a menu to the table that’s a little bit odd.’’
Matt’s also been inspired by his Midwest US background, delivering what he calls a ‘‘finer diner’’ menu with an elevated twist.
Along with dishes like ‘Hangtown Fry’, a nod to California gold-mining days, and a version of the classic Kiwi big breakfast, the menu also features PoBoys, a Louisiana meat or fried seafood sandwich, and duck fried rice.
Meantime the drinks list high lights local wines and beers, international drops and reimagined cocktails, like a coffee-based sangria, dubbed ‘Drogos’.
The interior’s been designed by Studio Collective — creative director Jennifer Warring says Odd Saint’s got a ‘‘vintage vibe with a mid-century modern allure’’, with the end result being a light and bright bistro-style interior, and a revamped, dog-friendly, outdoor area.
Odd Saint’s opening, initially, from 7am till 3pm, with plans to expand into evening service next year.
It’s the third venue Future Hospitality’s opened this year, while also doubling staffing numbers, following cocktail bar Little Mez, in The Mall, and Queenstown Ice Bar, at the resort’s Upper Village.
