XSummer hours (13th of November till 31st of May):
Open Monday to Saturday for Dinner from 5pm till late
Sunday open for Lunch and Dinner from 12pm till late
Winter hours (1st of June till 13th of November):
Open Tuesday to Saturday for Dinner from 5pm till late
Sunday open for Lunch and Dinner from 12pm till late
Bar Menu available from 5pm to 5:30pm
Closed for Christmas day
Paulina Corvalan opened her restaurant in August 2016 and, within weeks, it was a firm favourite with locals. Word spread quickly and the locals were soon joined by passers by, tourists and carloads of foodies making a beeline for Clyde.
It is a vision straight from her childhood. Paulina grew up in the south of Chile – more specifically, she grew up in her late grandmother’s farmhouse kitchen. Mamita (Chilean for “little mother”) ran a household of 12 adults and children and cooked everything from scratch. Chicken soup started with catching the chicken.
“Mamita was strict and old school – she was born in 1926, after all. She insisted that, as a woman, I must know how to cook, and I was very happy to learn. From when I was little, I’d be in the kitchen alongside her.”
All these years later, Paulina’s first job at her restaurant each day is to bake bread. “The smell reminds me of Mamita every morning. Besides, she would kill me if I even thought of buying a loaf of bread.”
Paulina moved to New Zealand in 2004 – a young woman without a word of English. For the next eight years, she worked her way up through the restaurant kitchens of Arrowtown and Queenstown, before becoming a head chef, herself.
Paulina cheffed at Minaret Station Luxury Lodge and was working as a private chef around Central Otago, when she decided it was time for a change, time for a new challenge.
She discovered Clyde, a restaurant for sale, a friendly supportive community… And Paulina’s Restaurant became a reality.
Anyone who’s dined at Paulina’s knows the staff are exceptional.
The international theme isn’t restricted to the menu. Paulina’s staff are from Argentina, Uruguay, Israel, England, the Netherlands, New Zealand and, of course, Chile.
“Yes, I had an idea for a restaurant, but I couldn’t do it on my own. The staff are the ones that make it happen. They are proud to work here and I am proud of them. They are ‘front of house’ They have been with me from the start– the face of Paulina’s – and I couldn’t ask for better.”
Her faithful kitchen team includes sous chef Jemma Cameron (Alexandra born and bred), who cooks from her heart and has been with Paulina from day one. And Nicolas (Nico) Nunez from Uruguay, who may be new to the world of cooking, but has talent to burn.
.jpg)
