Emerson's Dollar Donations for Queenstown Mountain Bike Club

Richard Emerson gets involved

Throughout October and also into November we donated one dollar from every pint of Emerson's sold to QTMBC for Wynyard Bike Park. 

Thanks to everyone who bought some Emerson's and also big thanks to the fantastic folk at Emerson's for donating a few extra kegs to the cause. Together we raised a total of $5461 for the club. 

Who are Herne? Find out more about brewers behind the The Hunter...

Happy hunting

We are currently serving The Hunter brewed by Herne Brewing Company.

If you haven't tried it yet it's an ESB (that's Extra Special Bitter), a true ale made from UK malts and bitterly hopped with UK Goldings and the deliciously aromatic Styrian Goldings for aroma. 

It's hoppy, but not as hoppy or bitter as an IPA, which makes it perhaps a little more drinkable and accessible for some people, whilst still being tasty!

Herne Brewery are contract brewers who brew at Wanaka Beerworks whilst being based in Tapanui, West Otago. Tom, the brewer behind Herne (known in the industry as "Tom the Pom"), has been in the beer business since 1998 when he began working at Emerson's and worked there for six years. After this he went on to found the Green Man Brewery; then in 2010 Tom left Green Man and along with his wife founded Crafty Beers. Crafty Beers do various events including formally recognised Brewer's Guild education and Herne Brewing.

The Hunter is the inaugural brew from Herne so we are excited to have this first brew on tap at Atlas. The Hunter appears to be going down well with other people too, with Yvonne Yonkin from Food TV's Thirsty Work saying,
" I love the beer, seriously, it's fantastic!".

Herne Brewing Company are looking to increase their range over the next few months so keep an eye out, in the meantime you can call in for a drop of The Hunter at Atlas.

Herne Brewing Company | The Hunter | 5% | $9 pint


As always, please enjoy responsibly

New Evening Menu - coming soon!

 Summer evenings at Atlas... *contented sigh*

As the seasons change so does the Atlas menu! We're are getting ready to release our new daytime and evening menus.  Here's a little sneak peek of what's going to be on the evening menu just to whet the appetite!

Tapas

Crispy squid with fried capers and a red pepper & chilli mayonnaise | $9 GF 

Steak sliders with onion and and blue cheese cream | $8.5

Mushroom arancini with aioli and salsa verde |  $8.5 V

Peking duck rolls with spring onions and hoisin sauce | $9.5 GF 

Grilled prawns with laksa broth and glass noodles | $8.5 GF 

Pork belly with apple glaze and sesame seeds | $8 GF

Breads with olive oil and dukkah | $8 V

Slow-roasted tomatoes with feta and olives in a pastry tart | $8.5 V

Edamame beans with salt | $7 V GF

House-cured beef with smoked beetroot | $9


Mains

Home-made beef sausage with kumara mash and onion rings | $18.5

Rump steak with chips and salad | $19.5 GF

Whole roasted sole with miso glaze chips and salad | $18.5 GF

Slow-cooked chicken in tomato, lemon and olive sauce with mash | $18.50


Hungry now? We'll let you know when the new menu is ready to go!

Goodbye to an Atlas great

Round one

We've been really lucky to have absolutely stellar staff since we opened the doors at Atlas in 2009. We recently said goodbye to one of our longest-serving staff members who has now headed off on new adventures.

Hailing from England originally, Emma was travelling around NZ when her car broke down leaving her stranded in Queenstown (not a bad place to get stranded!). Emma decided to stick around and thanks to that auto-mobile malfunction we've been lucky enough to have her working at Atlas for the last four years.

After such a long time we're sure that many of you, like us, were sad to say goodbye to Emma. 

Emz poured her last Atlas pints on Hallowe'en and, as is the time honoured tradition, was ceremoniously thrown into the lake at the end of her shift. Twice. 

So in case you missed it here are the snaps.


Thank you for all your work over the past few years, Emma. We will miss you and all of us wish you the best of luck with whatever you do next!

Getting ready for round two

After four years, one dunk was never going to be enough.