Bon Appetit with Mavis Airey | Canterbury News | Local News in Canterbury

We all love the Old Government Building, the palatial, Italian Renaissance-style edifice in Cathedral Square designed a century ago by Joseph Clarkson Maddison.

And we were all delighted when the building was granted a reprieve from demolition a few years ago and opened to the public as the Heritage hotel, with a restaurant affectionately known as the OGB.

But living in a heritage building has its downside. The flight of stairs at the entrance is grand, but maybe a tad intimidating. How many of us have dared climb it and explore inside? And because it's a heritage building, you can't just tear down a wall and tell people you're there.

Instead, the OGB restaurant in the Heritage Christchurch has had a makeover and re-launch, to create a modern dining environment which it's hoped will attract more local clientele.

Part of the OGB's facelift includes rejuvenating the terrace dining for summer, with new umbrellas, flower boxes, and a Coffee to Go station.

The interior of the restaurant has new carpeting and soft furnishings. It also has a new menu and a new name. The OGB has been re-named Maddison's in honour of the building's architect.

The new menu is conceived by the hotel's executive chef, Fred Wiesehutter, in conjunction with new Heritage Christchurch manager Tim Quarm.

Quarm plans an upbeat ambience with knowledgeable staff offering skilled advice on wine choices with dining options.

"We want the local Cantabrian to not be intimidated by the restaurant's hotel setting. We hope Maddison's will be known for its relaxed but efficient staff and excellent wine and cuisine," says Quarm.

A typical dish is medallions of lamb with caper lemon zest cabernet sauce and artichoke fritters. Wiesehutter says he wants to celebrate the outstanding lamb available in the region. "The lamb is reared in the South Island and is one of the best cuts available with virtually no fat and is a short cooking meat cut, so it is extremely tender," he says.

The hotel has also launched a range of healthy breakfast organic and special dietary options. Diners can now start their day with a fresh wheat grass shot or fruit smoothie, followed by a choice of organic breads, muesli and free-range eggs.

There are all the standards, from French toast to pancakes and eggs benedict made with free-range eggs, while the organic menu also includes seed and grain scones with fresh fruit and whipped cream, and zucchini and basil cakes with olives, drizzled with olive oil or served with relish.