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Rude or romantic: you choose

Ooh la la, we’re turning up the heat this Valentine’s Day for you and your valentine next month.



You’ll be thanking us later, after a night of indulging in aphrodisiacs – it won’t just be getting steamy in the kitchen.

You can sink your teeth into something special, with two enticing set menus created just for the night.

With its Garden of Eden décor, Original Sin is the perfect place to channel your inner Adam and Eve and choose the path of an intimate romantic dinner or taste the forbidden fruit with a naughtier menu that would make anyone blush.

Date: Friday 14 February – from 5pm
Location: Original Sin Restaurant

Seats are limited so book now and indulge in a three-course meal.

Make your dinner date one-to-remember and get in touch to reserve your seat and a night of romance with Original Sin on 03 595 5330 or email


Delightful degustation: Original Sin

On 12 September two of the South Island’s finest chefs, one international bon vivant, five rare vintage pinot noirs, ten tantalising dishes and one great cause will come together for the first dinner of the Old School Chef’s Dinner Series: ‘Perfect Pinots’.


L-R: Michael Coughlin, Phillip Kraal, Claudio Heye


Original Sin’s upbeat ambience and immaculate interior will set the scene for the unforgettable gastronomic feast, with veteran chef of 42 years, Phillip Kraal – ‘The Godfather’, teaming up with Michael ‘The Kid’ Coughlin, who has only donned his chef jacket for a mere 36 years. Together they will create an exceptional five-course degustation dinner, which will be paired with multi-awarded vintage pinot noirs courtesy of Central Otago’s Domaine Thomson Vineyard.

The two ‘old-school’ chefs, who have been serving impeccable dishes for decades, will be joined in the dining room by Central Otago’s famed bon vivant, Claudio Heye. Guests are guaranteed an entertaining evening full of fun, with some surprise live performances on the cards too.

Phillip says first and foremost, the premise of the events is to have fun and revel in the shared enthusiasm of beautiful food and wine. The Old School Chef’s Dinner Series will consist of monthly degustation dinners, with Phillip pulling together fellow culinary masters from his many years in the culinary arena to enjoy a bit of banter, playful rivalry and a wonderful evening.

For every ticket sold, the organisers will donate a portion of the proceeds to Ronald McDonald House South Island.



Original Sin

Temptation is a powerful thing: Original Sin

Original Sin has a great new menu and two fantastic chefs to bring that to you. Stephan and Kristina’s goal is to bring quality food from around the world to the patrons of Original Sin, presenting fresh, local cuisine that titillates the taste buds with variety and flare.


Original Sin


Stephan Kriegelstein has been appointed Executive Chef at Original Sin Restaurant in Christchurch. Kriegelstein has spent the past 15 years cooking for some of the best award-winning restaurants in Europe, sharing kitchens with Michelin-starred chefs and developing a unique culinary style, using seasonal produce to create contemporary yet unpretentious dishes.  His philosophy, ‘cooking is an expression of love, passion and joy of life’ can be found in every aspect of Stephan’s life. He began his career as a cook in the regional Bavarian restaurant Alpengasthof Sonnenhof. After finishing his traineeship, he started working in the restaurant of Colombi Hotel in Freiburg, which holds a Michelin star. Next was to the renowned Grand Hotel Kronenhof and Hotel Waldhaus Sils Maria in Switzerland, after which he returned to Germany to work for the prestigious Relais & Châteaux Hotel Vilino at Lake Constance.

While in Switzerland he met Kristina, who was about to finish culinary school. They set off to work together at some of the best restaurants in Switzerland and Austria and now they are here in Christchurch, bringing their expertise to Original Sin.
“It is our aim to re-explore regional and traditional specialties,” Stephan says. “Our guests should receive a sophisticated insight into the Canterbury region, combined with the harmony of nature and the variety of food we have here. We will bring all our expertise, using modern cooking techniques which will meet flavours from New Zealand and all over the world, only using the best produce from regional businesses and farmers. We will create classic dishes with a unique twist – keeping our German background in mind.”


Join the Oxford Club to receive special deals and a 5 percent credit back from Fat Eddies, Kong, Bealey Ale House, The Bog and, of course, Original Sin. Register at

Book your next decadent adventure, phone 03 595 5330, or drop into ground floor A, 76 Hereford Street to confess your gastronomic sins today.



Riverside Reinvention

Riverside reinvention: Oxford Terrace comes alive again

Few developments signify the greater rebuild in the way the bars opening up along the Avon River in the central city do.

Riverside Reinvention

Although the post-quake incarnation of ‘The Strip’ was conceptualised by Antony Gough, it was the building alongside on the corner of Oxford Terrace and Hereford Street purchased and developed by Richard Peebles and Max Bremner which was first off the starting block, with three businesses now raising the bar for nightlife in the city – both in the figurative and literal sense of the expression.

Riverside Reinvention Fat Eddie’s, a popular jazz and blues bar in Sol Square before the tremors, while downstairs two new businesses – upscale restaurant Original Sin and 1930s-themed cocktail bar Kong are taking a big bite out of the hospitality market.
With extensive experience running clubs in both Sydney and New York, Manager Stuart Black is charged with the running of all three venues, while Executive Chef David Nicol utilising ideas from his 20 years working in Europe, Asia, Australia, the Caribbean and the Middle East. As such, cuisine is at the heart of this hospitality trifecta, with pizzas the piece de resistance upstairs at Fat Eddies.

Riverside Reinvention Architectural Designer John Ayers and the clever hand responsible for translating his vision into the art and theming, Dean Johnstone, have created a space of many faces.
Twice the size of its former incarnation, Fat Eddies can accommodate 320 customers within its confines, that feature a dark interior, velvet-covered booth seats, wrought iron, high ceilings and chandeliers all tying this Christchurch institution to American jazz legends and prohibition-era rebellion, layered with slices of New York and New Orleans.
Although original Fat Eddies style pays homage to the scarfie flat, its latest incarnation has given this concept an upmarket makeover, with the use of fabric and colour, hand-blown neon, poster originals, and a 1960s television cabinet, all designed and made by Dean and his Dream It team.
Meanwhile, taking its name from the 1933 movie King Kong, Kong is a swanky cocktail bar, with an art deco feel designed to reflect the glamour of the 1930s. Purposing an escape from the 21st century mundane, John and Dean lose you in a glamourous age when style and panache peaked.

Riverside Reinvention The back of the bar is designed as a radiogram, and the lobby doors are the doors to a 1930’s lift, complete with lit floor indicator dial. Brass beading on furniture, authentic lighting and the general essence of luxe will have you screaming like Fay Wray at closing time.
Seating 140 people, inside and out, Original Sin is a powerful temptation, offering a fine dining experience in the heart of the city, with an immaculate fit out and menu to match.
Although the Christchurch earthquakes dealt the city’s nightlife a serious blow, with iconic hotspot affectionately known as ‘The Strip’ perhaps the biggest casualty, the riverside reinvention is reinvigorating the city’s social scene in no small part.

Dream It

Creating places with punch: meet the imaginationologists at Dream It who are designing clever new spaces in our city

As our new city starts to develop and people slowly make their way back into the central city, it will be interesting to see where the winners and the losers of the social scene will be. A bar that just pours beer will simply not make it any more. There need to be other reasons to go to that bar and stay there.

For graphic design and theming company Dream It Ltd, listening to its hospitality clients, consulting fully on ideas and actually delivering the product are the keys to both its success and to the success of the bars it designs and builds.
“I view myself as an imaginologist – but my team and I at Dream It also make what I imagine,” owner Dean Johnstone says.
“We build what we design. We don’t hand it over to someone else to implement and risk compromising the original concept.”
Dean’s imagination is seemingly limitless and not always conventional. “I once designed an in-home movie theatre in the form of a submarine wreckage ‘submerged’ in three-dimensional faux rocks with dramatic effects that can be pre-programmed and controlled.”
It’s this calibre of ability that has made Dean sought after in New Zealand, Australia and even the United States. Experienced Christchurch hospitality owner Max Bremner made sure he secured Dean and his team for the fit-outs of his three bars in The Terrace complex.

“Each bar has its own unique personality. That’s what we do. We took architectural designer John Ayers’ floor plans and added the character and identity. Fat Eddies is a ‘blues’ bar reflecting America in the 1930s and 40s; Kong is an art-deco styled cocktail bar reminiscent of a 1930s movie set where you wouldn’t be surprised to see Humphrey Bogart; Original Sin on the other hand takes those two words and plays on them with ecclesiastical architecture – a serpent, an apple and an Adam and Eve themed mural painted on carved concrete to resemble an old cracked oil painting.

Dream It
These bars were the first on the new ‘strip’ and have set a high standard. If you are wondering how they are doing, all you have to do is go there any night of the week and see places full of people having a great time.