I don't know if Cinderella ever ate pineapple Carpaccio or if Snow White sipped on Sauvignon Blanc, but as I nestle into the fairytale surroundings of the Panorama Restaurant in Aoraki Mount Cook Village, neither princess is far from my mind.

Perhaps it is the elegance of the place. The long, hardwood tables clothed in white, lit by tiny flickering flames; the soothing live jazz that spirals into the high pitched ceiling; or the columns of tiny, shiny knives and forks that frame my plate.

Maybe it's the view through gleaming floor-to-ceiling windows. Behind the day's fading light the craggy, snowy base of Aoraki Mount Cook shines like some sort of ever-present travellers' beacon. Meandering snowflakes that settle on round, spring-green bushes do nothing to dispel the feeling of make believe.

And then, of course, there's the food. After our scrumptious selection of breads and spreads, tiny square plates arrive before us - on them, a minuscule nest of delicately chopped, immaculately presented, unidentifiable food.

Thankfully, I'm not the only one looking around in confusion. Murmurs of "Oh, did we all order the same thing?" and "That doesn't look like soup," float around our long table before our waitress clears things up. "That's your palette cleanser," she says to a response of faux 'oh, yes I knew that' type nods. "Smoked chicken and Provencal vegetables," she elucidates.

Lifting the tiniest of my three shiny forks, I nibble away, cleansing my palette for the impending three courses. I dab my mouth with the thick, starched napkin and lean back in the plush arm chair as my petite plate and fork are whisked away and my fish bowl of a wine glass refilled.

Entrees arrive. Mine is a long oblong plate carrying four individually styled scallops. Fluorescent green circles of wasabi mash lead my eyes from the scallops to a neat parcel of sundried tomato risotto at the plate's end. Devouring forkful after flavoursome forkful my only regret is eating what is, essentially, a work of art.

The main course appears - mine in a deep bowl shaped like a ripple in the ocean, as white as the stark snowy peaks outside. We ponder aloud whether we'll be ostracised for drinking white wine with red meat. Apparently not, and the Rabbit Ranch Sauvignon Blanc is perfect for washing down my venison goulash accompanied by thin, crisp, hash-sliced potatoes and fresh tomato and coriander salsa.

With that masterpiece down the hatch I'm beginning to wish I hadn't ordered dessert from the heavy, tassel-bound menu. But I couldn't pass up the description: pineapple Carpaccio (whatever that was!) decorated with red and green peppercorns with ginger sponge, kaffir lime cream and mint sugar.

It is the type of dessert that causes everyone to exclaim, "Oooo! What is that?" Long layers of pineapple, sliced see-through thin, are swirled together in a large, disorderly pile on a huge, square glass plate. Microscopic sprinklings of what I assume to be the red and green peppercorns are scattered amongst the layers. A tiny moon-shaped sponge, ginger in colour and taste, is topped with a twirl of sweet, lime flavoured cream and an elaborate criss-crossing sail standing straight up - made from hardened sugar. I take my time, savouring the different levels of sweetness that come from each corner of my enormous plate.

Teas, coffees, liqueurs and cheeseboards follow, up and down the table. Hours after our arrival we stagger out into the darkness of Aoraki Mount Cook village, the icy air and spiralling snowflakes a balm to our ruddy faces and drowsy eyes.

More than sated I am ready for my 100 year snooze - a la Sleeping Beauty.

Amelia visited the Panorama Restaurant courtesy of Mt Cook Mackenzie District Tourism and The Hermitage Hotel.

Amelia is Content Editor for the New Zealand travel and tourism website www.fourcorners.co.nz.