A refreshed icon
There’s something rather special about dining at Chateau on the Park – A DoubleTree by Hilton. Now, with the appointment of executive chef Bevan Ward, its Garden Court Brasserie is preparing to give locals another reason to visit.
Having spent more than two decades in hospitality, Bevan brings a wealth of experience, including time at top Christchurch restaurants, alongside four busy seasons in Akaroa.
His vision for Garden Court Brasserie is straightforward: excellent food, thoughtfully sourced produce, and an experience that celebrates the best of Canterbury.
“I definitely want to showcase what New Zealand can do,” he says.
Central to the refreshed menu will be relationships with local producers, many of whom Bevan has worked with for years. Expect Canterbury meat, foraged and native ingredients, and the classics done well.
But this isn’t about reinventing Garden Court Brasserie as a fine-dining destination.
“We’re definitely not aiming for fine dining,” Bevan explains. “Refinement and good comfort food that the DoubleTree brand is known for.”
The restaurant’s famous gardens will also play a starring role. Plans include making greater use of the outdoor areas and encouraging a more relaxed, sharing-style dining experience.
With the hotel’s history stretching back more than 50 years, Garden Court occupies a special place in the city’s hospitality landscape.
And while the restaurant continues to welcome visitors from around the world, Bevan hopes its next chapter will see more locals discovering what’s been on their doorstep all along.
By combining an iconic Christchurch venue with Canterbury and South Island ingredients, the aim is to showcase the very best of the region, celebrate local producers, and encourage more people to experience what Canterbury has to offer. With the city continuing to grow and thrive, there is plenty worth celebrating.