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The yet to be named restaurant, is part of the Shilla Hotel business, and will be open at the end of October, with the launch to be televised.
In addition to New Zealand goat meat, it will offer beef and lamb as well as wine, initially from Shaky Bridge and Clyde Village vineyards.
New Zealand Premium Goat Meat Ltd, which was recently launched by John Cockcroft, of Clyde, and Dougal Laidlaw, of Alexandra, has been contracted to supply the new restaurant with goat meat.
The company hosted Shilla Hotel's chief executive and head chef, Lee Byung-Woo, of Seoul, and Korean exporter importer representative Paul Ryu, of Christchurch, last week.
About 25 goat farmers and suppliers from around the lower South Island shared an eight-course meal prepared by Mr Lee at Olivers Restaurant, Clyde, on Thursday evening.
''Each dish included Boer goat meat, so we got an idea of how the meat was going to be used in the restaurant,'' Mr Cockroft said. Mr Ryu said the new 600sqm restaurant would be open 24 hours a day and could seat up to 200 people per sitting, and was expected to sell about 700 New Zealand produce-based meals a day, including takeaway and online orders. The new restaurant sat above a theatre and there was also an Italian restaurant above them.
''The people come to the theatre and then go for a meal,'' Mr Ryu said,
Seoul has a population of about 17million.
He said the restaurant would eventually introduce other New Zealand produce and wines.
''It is offering goat fusion dishes, Korean and Chinese style, along with New Zealand beef and lamb.''
Mr Cockroft said they had held a successful trial run last year.
''The goat meat is really being pushed,'' he said. Once the New Zealand-themed brand was established they hoped to franchise it, and supply other restaurants with branded produce. Mr Laidlaw said to meet the expected increase in demand, they needed more farmers to farm goats for the new market and they were willing to pay a premium and were keen to hear from farmers who wanted to be involved.
''The company pays its farmers $6 per kilo of goat meat, plus freight, which equals to about $7kg,'' he said.
The whole goat carcass is used, although they are looking for a market for the skins.