THE PINK LADY BECKONS

The Pink Lady Rooftop sits atop one of the city’s most meticulously reimagined 1960s original buildings. It took 18 months of restoration for that vision to come to light. The result is a transportive place to enjoy a beverage overlooking the Christchurch CBD. From the swaying palm trees beside the white lounge to the pink neon lights and a pastel meets-brutalist bar, a distinctly mid-century California vibe pervades the space recalling memories of endless summers.

With that being said, there is nothing better than watching the sun go down with a drink in hand on the penthouse level, on a crisp but clear winter’s evening.

The chill months may well and truly be here, but you don’t need to stay home to keep warm as The Pink Lady Rooftop offers convincing incentives to brave the cold this season with cosy rugs, heaters, and reservations available for indoor tables to enjoy their new range of winter warming cocktails. These drinks are fun, flirty, and ready to dominate your Instagram feed from day to night – like the ‘Yippee Chai Yay’ with warming spiced rum, pineapple, lemongrass-infused coconut cream, and chai spice. There’s also the ‘Mulled Mistress’ with cranberry, cardamom-infused vodka, crème de cassis, cinnamon, and star anise.

Just like the menu, which evolves with the seasons, we have word that when spring comes, The Manchester Street address will open another distinct but seamlessly connected hospitality destination; an untitled dining room, which will be located on the seventh floor.

Owner Tom Newfield of the East Block Hospitality Group is excited to bring the dining element to the building, allowing guests to curate their own experience and promising no two visits need ever be the same.

As a statement of modern design and dining culture, grand yet intimate, it assures a 180-degree outlook over the East Frame with Rauora Park at the base and the Port Hills on the horizon.

Whilst details are still scarce, even a few months out from its opening, what we do know about it so far suggests that it will have been well worth the wait.

pinkladyrooftop.co.nz

DUSTINGS OF DELIGHT

AN ADDICTION…

Black Addiction makes dangerously delicious liquorice right here in Ōtautahi. Developed in the fashion of liquorice straps from days gone by, the small rolls are perfect for one, or the ‘Mega Sized’ designed for those willing to tear and share. Available in raspberry or traditional flavouring, they are a satisfying blend of balanced flavour coupled with a firm texture.

blackaddiction.nz

LUXURY, DARLING

Indulge in a smooth, creamy nougat with mango, coconut, and passionfruit. Bramble and Hedge confectionery is handmade in Melbourne and stocked locally at Ballantynes. As a luxury confectionery company, it specialises in making luxe nougats, peanut brittle, chocolate Honeycomb, and many more delicious treats. This package serves three... if you’re the sharing type. ballantynes.co.nz

MEET MILLY!

Waikuku’s Old School Collective is a cute pocket of creatives, where you’ll find Milly’s Fudge and Chocolates. Milly is behind the counter, selling her handmade treats – anything from old fashioned boiled sweets to Belgian chocolates and more. You can also find Milly’s treats locally at Riverside or at Craft Station, Little River.

millysfudgeandchocolates.com

MONT BLANC

Sweet Soul’s Mont Blanc is a homage to the charming white mountains here in New Zealand. This is an entremet, a dessert with many different layers of cake and pastry creams, created in a mould and served chilled. The Mont Blanc is made of a chestnut joconde sponge (which is naturally gluten-free), a rich vanilla mousse, a boysenberry and blackcurrant confit, and a chestnut mousse inside the piping, and topped off with cream that includes with a hint of rum.

sweetsoul.nz

IT’S THE SEASON FOR KIN

Following its opening in 2019, Kin has become popular with CBD dwellers and Ballantynes’ customers alike. Since its last feature in Avenues, it has had success with its bespoke events and dining options.

With a new season upon us, Kin’s menu has had a mix up to reflect the best of the region and what it has to offer at this time of year. By using the freshest local ingredients, there is a focus on winter and comfort food with new items including a soul-warming Shakshuka, Pork Belly Burger, Pumpkin Risotto, and a hug in the form of a Boeuf Bourguignon Pie with gluten-free pastry. And about as local as it can get, there is honey from Ballantynes’ own hives in a honey roasted carrot dish.

The Kin team matches the dishes with fabulous wines, beers, and spirits – especially gin, which is the bar’s speciality. They know their stuff at Kin with Hospitality Manager Helen Kraal a judge in this year’s New Zealand Spirits Awards.

This know-how transfers into the Gin Hour, held each month at Kin Wine Bar. This is an opportunity to mingle with like-minded ‘ginthusiasts’ and representatives from some top gin brands. Enjoy a glass and nibbles supplied by the chefs.

A recent addition to the Kin schedule is the Ballantynes Breakfast Club, a bimonthly speaker series where guests share in the conversation with diverse and compelling leaders in their field. Past speakers include Untouched World founder Peri Drysdale and MM Linen Creative Director, Kerry Jackson.

On top of a range of in-house events, the atrium-style space is also available for private and corporate bookings outside of Ballantynes’ business hours. With plenty of space, and the ability to sit 50 in comfort, custom menus can be designed to fit the occasion, whether it be a Christmas party or networking event.

@kin_at_ballantynes