Queenstown Central and Frankton Road bring an unusually broad range of dining experiences into a compact lakeside corridor. Ballarat Street has modern New Zealand cooking shaped by Central Otago, while the town centre offers intimate steak houses, a historic pizzeria and Mediterranean sharing food. Follow the lake towards Frankton Road and the mood becomes quieter, with hotel dining rooms and a garden-led restaurant looking back across Lake Wakatipu.
The area works well because its restaurants suit different rhythms. A tasting menu or carefully composed local fish dish rewards an evening planned around dinner. Pizza beside an open fire can restore a family after a cold day, while waterfront seafood and handmade pasta fit easily between sightseeing and evening plans. Steakhouses range from polished special-occasion rooms to a lively South African grill, so atmosphere matters as much as the preferred cut.
Menus here are closely tied to seasons, produce and daily availability. Confirm current dishes directly when a particular ingredient is important, especially for seafood, foraged food and tasting menus. Dietary requests also deserve a direct conversation: several kitchens handle vegetables with real care, but flour, dairy, seafood and shared grills can create cross-contact. Advance bookings are sensible for small dining rooms, lake-view tables and weekends throughout the year.
Rātā
Rātā expresses modern New Zealand cooking through ingredients grown, farmed and foraged around the South Island. Its Michelin-starred kitchen changes dishes with the seasons, using assured technique without masking the character of Central Otago produce. Native timber and landscape-inspired details give the Ballarat Street dining room a calm sense of place. Dinner can be arranged around à la carte plates or a tasting format, making the restaurant equally appealing for an attentive date night or a celebratory meal.
Expect local fish, venison, lamb or wagyu to appear with vegetables, ferments and sauces chosen for the season rather than a permanent signature plate. The tasting format is useful when diners want the kitchen to shape the progression, while à la carte ordering leaves more control over richness and pace. Rātā suits adventurous diners who value provenance and precise cooking. Allow enough time for several courses, and discuss allergies when booking because the menu evolves and substitutions may need planning.
Address: Te Nuku, 43 Ballarat Street, Queenstown 9300, New Zealand
Rata Menu
Snacks
Potato & burnt butter rosti
kiwi dip
Pork terrine
parsnip
Vintage cheddar donut
honey, jalapeño
Speight’s sourdough
marmite butter
Marlborough oyster
lemon, thyme, Ollie’s olive oil
Starters
Jerusalem artichoke
goat cheese, walnut, malt vinegar, coffee
Royalburn lamb belly
mint, garlic, mustard leaf
Beef tartare
smoked tallow, horseradish, sourdough
Ruakākā kingfish crudo
cucumber, buttermilk, green chilli
Mains
Gnocchi
truffle, pecorino, Remarkable Fungi oyster mushroom, onion
Bluff blue cod
pearl barley, clam, daikon, pickled lemon, seaweed
Wild southland venison
braised shank boulangère, celeriac, burnt apple
Southern Stations wagyu sirloin
silverbeet, café de “QT” butter sauce
Royalburn lamb shoulder
beetroot & Pinot Noir chutney
Extras
Potato
sour cream, garlic chives
Brussel sprouts
wakame, butter bean, confit garlic
Imbizi Farm beetroot
smoked goats curd, burnt honey
Desserts
Zenkuro sake kasu ice cream sandwich
roasted white chocolate, miso
NZ macadamia
chocolate, creme fraîche
Wildfire cheesecake
mandarin, gingernut
Cheese
chutney, honey, lavosh (Mercer Cheese aged pecorino, Tasman Blue & Valhal Goat Camembert)
Tasting Menu
$175pp; +$85 pp wine match
Speight’s sourdough, marmite butter
Marlborough oyster, lemon, thyme, Ollie’s olive oil
Pork terrine, parsnip
Potato & burnt butter rosti, kiwi dip
Maude Methode Traditionelle, Central Otago, NV
Ruakākā kingfish crudo, cucumber, buttermilk, green chilli
Zenkuro Daiginjo Sake, Queenstown, NV
Snapper, pearl barley, clam, daikon, pickled lemon
Coal Pit Sauvignon Blanc, Central Otago, 2024
Wild southland venison, braised shank boulangère, celeriac, burnt apple
Smith & Sheth Cru ‘Heretaunga’ Syrah, Hawke’s Bay, 2022
Wildfire cheesecake, mandarin, gingernut
NZ macadamia, chocolate, crème fraîche
Clearview ‘Sea Red’ Merlot Blend, Hawke’s Bay, NV
Sherwood
Sherwood overlooks the lake from Frankton Road and builds its Michelin-starred cooking around an organic garden, foraging and a local-first supply chain. The menu changes with what is ready to harvest, so wood-fired flatbreads, market fish, garden vegetables and larger plates feel connected rather than assembled from separate ideas. Natural wines and Antipodean spirits reinforce the regional focus. The setting has the ease of a country retreat even though central Queenstown remains a short drive away.
Share a flatbread and one or two smaller plates before committing to a larger fish, chicken, beef or lamb dish. Vegetable plates deserve equal attention because roots, leaves and herbs often arrive from the grounds. The kitchen’s set-course format can simplify ordering and show how the garden influences the meal. Sherwood suits diners who enjoy smoke, acidity and seasonal surprise, as well as groups with mixed appetites. Confirm the day’s harvest-led menu and transport plans, particularly if dinner includes wine.
Address: 554–558 Frankton Road, Queenstown 9300, New Zealand
Sherwood Menu
Dinner – Woodfired Flatbreads
Confit garlic & wild thyme
Oyster mushroom, smoked mozzarella, rocket
Nduja, pear, labneh, hotel honey, rosemary
Smoked Warehou, cauliflower, preserved lemon, dill
Dinner – To Share
Half dozen Marlborough oysters, rhubarb & horopito mignonette
Choux, buffalo ricotta, Black Quail Estate Truffle
Market fish crudo, buttermilk, mandarin
Southern octopus, fennel escabeche
Wagyu tartare, yolk jam, horseradish, seed cracker
Black pudding croquettes, parsley, beet pickle
Dinner – Everything Else
Hazelnut speltoto, crown pumpkin, bronze enoki, truffle
Southern market fish, kohlrabi, sorrel, vermouth beurre blanc
Organic half chicken, leeks, urenika potato, smoked bacon vinaigrette
Wagyu bavette 350g, cipollini onion, salsa verde, mustard leaf
Blackfoot paua, mafaldine, karengo butter, native spinach
Lumina lamb shoulder to share
Chicory, persimmon, almond, hotel honey vinegar
Salt baked beets, preserved lemon, buckwheat
Twice cooked potatoes, soured cream, chilli salt
Roasted carrots, tahini, dukkah spice
Brussel sprouts, caper raisin, pecorino
Dinner – Leave It To Us
3 Courses, 120pp
Leave it to us 3 Courses
Breakfast – Daily Baked
Buttermilk & cheddar scone
Cinnamon danish scroll
Sherwood sourdough & seed loaf, seasonal jam, cultured butter
House blend granola, almond, poached pears, coconut yoghurt
Steel cut oats, muscovado, black doris plum, mascarpone
Agria hash brown, nduja, slow eggs, parsley
Brioche roll, bacon & fried egg, onion jam, pecorino
Scrambled eggs, oyster mushroom, truffle, sourdough
Big glory bay salmon, dill crème fraîche, cucumber, seed loaf
Lunch – Sourdough Flatbreads
Confit garlic & wild thyme
Oyster mushroom, smoked mozzarella, rocket
Nduja, pear, labneh, hotel honey, rosemary
Smoked warehou, cauliflower, preserved lemon, dill
Lunch – To Share
Half dozen Marlborough oysters, rhubarb & horopito mignonette
Choux, mushroom parfait, ruby cabbage
Market fish crudo, buttermilk, mandarin
Southern octopus, fennel escabeche
Wagyu tartare, yolk jam, horseradish, seed cracker
Pork cheek terrine, burnt apple, nastursium
Lunch – Everything Else
Hazelnut speltotto, crown pumpkin, bronze enoki, truffle
Southern market fish, kohlrabi, sorrel, vermouth beurre blanc
Organic half chicken, leeks, artichoke, smoked bacon vinaigrette
Wagyu bavette 350g, cipollini onion, salsa verde, mustard leaf
Blackfoot paua, mafaldine, karengo butter, native spinach
Lumina lamb shoulder to share
Chicory, persimmon, almond, hotel honey vinaigrette
Salt baked beets, preserved lemon, buckwheat
Twice cooked potatoes, soured cream, chilli salt
Roasted carrots, tahini dressing, dukkah spice
Brussel sprouts, caper raisin, pecorino
Lunch – Leave It To Us
3 Courses, 120pp
Leave It To Us- 3 Courses
The Cow
The Cow has served pizza and spaghetti from its stone building in Cow Lane since 1977. Michelin awarded the restaurant a Bib Gourmand in 2026, recognising the enduring appeal of hearty food at a sensible level of value. Low ceilings, timber and an open fire create an alpine refuge that feels particularly inviting after skiing or a winter walk. The menu remains deliberately focused on pizza, pasta, soup, salad and the substantial house bread.
The bread is generous enough to affect the rest of an order, so share it carefully before pizza and pasta arrive. One vegetable-led pizza beside a richer meat topping creates balance, while spaghetti gives sauce lovers an alternative to crust. The restaurant takes a walk-in approach, and waits are common at busy dinner times. The Cow works well for families and informal groups who enjoy a lively room. Arrive early or later in service, and ask directly about gluten-aware bases and kitchen cross-contact.
Address: Cow Lane, Queenstown 9300, New Zealand
Cow Restaurant Menu
Spaghetti
Half serves of spaghetti available.
Napolatana
Fresh tomato and basil sauce
Fegatini Di Pollo
Chicken livers, for connoisseurs - not gluttons
Funghi
Mushrooms, cream and cheese
Bolognese
Rich meat sauce - a specialty
Di Pollo
Chicken, ham, mushrooms, chillies - hot & spicy
Seafood
Blue cod, prawns, mussels in a white wine sauce
Green Salad
Insalata
With house dressing
Homemade
Bread
With Garlic
Zuppa
Homemade soup made daily, served with our special slice of wholemeal bread
Pizza
Our pizzas are large and heavily garnished! "People bags" are provided on request. Small 11 inches; Large 14 inches. Prices include G.S.T. All public holidays incur 15% surcharge.
Her Majesty's Pleasure
Mushrooms, ham, pepperoni, onions, celery, tomato and herbs
Pepperoni
Venison pepperoni, tomato and onions
Prosciutto
Shaved ham and tomato
Portofino
Bacon, mushrooms, prawns
Margherita
Cheese and tomato
Bolognese
Cheese, tomato and a rich meat sauce
Vegetariana Annie
Every available vegetable
Seafood Supremo
Blue cod, prawns and mussels
Bevande
Fleck - Sparkling Mineral Water
Bundaberg Lemon Lime Bitters
Bundaberg Ginger Beer
Redbull
Coke / Coke Zero / Sprite
Juices
Apple / Cranberry / Orange / Pineapple
Espresso / Long Black
Mulled Wine (May-October)
House Spirits with Mixer
Aperol Spritz
Altitude Brewing
Queenstown Lager
Powder Day Pilsner
Mischievous Kea IPA
Sled Dog Session Hazy
Good Times XPA 0.5%
Altra Birra
Sol
Tiger
Heineken
Heineken Golden Light
Heineken 00
Monteiths Original Ale
Monteiths Radler
Monteiths Apple Cider
Guinness
True South Dining Room
True South Dining Room occupies an intimate space at The Rees Hotel, where broad lake and mountain views accompany sophisticated New Zealand cooking. The Michelin-selected kitchen works closely with southern farmers and fishers, changing its menu through the month as ingredients shift. Local fish might be cured with native or garden-grown accents, while lamb, venison and seasonal vegetables receive polished, contemporary treatment. A serious cellar, including Central Otago bottles and mature Bordeaux, makes wine part of the experience.
A tasting menu suits diners who want the chef to build contrasts across several smaller courses, while à la carte dining allows a more direct route through local seafood or meat. Ask about wine by the glass if a full pairing feels excessive; the cellar gives staff useful flexibility. True South is especially well suited to anniversaries, quiet celebrations and dinners where the view matters. Request a window table early, allow a relaxed pace, and communicate dietary needs before arrival so the kitchen can plan.
Address: 6F, The Rees Hotel, 377 Frankton Road, Queenstown 9300, New Zealand
True South Dining Room Menu
True South Dining Room – Small Plates
Crayfish Toastie
Aioli / Pickled Ginger
Oysters
Hopped Shallot Dressing
Ika Mata
Coconut Cream / Kiwifruit
Wagyu Tartare
Egg Yolk / Bone Marrow Cracker
Tomato Martini
Goat Cheese / Olive
True South Dining Room – Mains
Pumpkin
Miso / Feta / Salted Seeds / Vegetable XO
Remarkables Mushrooms
Rosemary Spaetzle / Mushroom Ketchup
Jerusalem Artichoke
Apple / Goat Cheese / Honeycomb / Wild Thyme
Line-Caught Fish
Tartare Beurre Blanc / Potato / Crisp Batter
Ora King Salmon
Wakame / Yuzu / Fennel
Southern Ocean Scampi
Bisque / Pōhutukawa-Smoked Cream / Rewena
Royalburn Lamb
Potato / Black Garlic / Kawakawa
Wild-Shot Venison
Cherry / Beetroot / Liquorice
Southern Station Wagyu Beef
Onion / Smoked Beef Fat / Horopito
True South Dining Room – Sides
Welcome Rock Garden Salad
Welcome Rock Garden Vegetables
Duck Fat Potatoes
A Guided Walk
4 courses | 120 per person. Wine pairing +65. A seasonal progression through Aotearoa, shaped by flavour, memory and place. Each course is selected by the chef and guided by what spring offers: regional produce, gathered and foraged details, New Zealand grown ingredients, and the stories carried through each dish. Wine pairings are selected from a cellar spanning Central Otago producers, New Zealand labels and rare international vintages. To preserve the progression, this menu is served to the whole table.
A Guided Walk
4 courses | 120 per person. Wine pairing +65.
A Guided Exploration
6 courses | 175 per person. Wine pairing +85. A seasonal progression through Aotearoa, shaped by flavour, memory and place. Each course is selected by the chef and guided by what spring offers: regional produce, gathered and foraged details, New Zealand grown ingredients, and the stories carried through each dish. Wine pairings are selected from a cellar spanning Central Otago producers, New Zealand labels and rare international vintages. To preserve the progression, this menu is served to the whole table.
A Guided Exploration
6 courses | 175 per person. Wine pairing +85.
Kai Reka Dessert
Jelly Tip
Elderberry, pinot noir, salted mascarpone and chocolate
Rees Jaffa
Chocolate, orange, vanilla ice cream
Seasonal fruit doughnut
With apple sorbet, oat and walnut crumble
Trio of sorbets
The Cheese
Served per 50g with grapes, dried fruit, quince paste, honeycomb and crackers
Tasman blue
Origin: Upper Moutere, Nelson, NZ; Cow
Vintage gouda
Origin: Mercer, Waikato, NZ; Cow
Meyer pecorino
Origin: Mercer, Waikato, NZ; Sheep
Wildfire
Origin: Nelson, NZ; Cow
Tamariki – Kids To Begin
12 per item. Please discuss any allergies with a member of staff. While our kitchen team endeavours to cater to all allergy requirements as best as they can, kindly note that we cannot fully guarantee trace amounts will not be present as these allergens are in the kitchen. For all other dietary requirements, please inform a member of our staff, and we will be happy to assist with options and substitutions available.
Crème of cauliflower soup with bread and butter
French fries, sea salt, aioli
Steamed seasonal vegetables
Green salad
Tamariki – Kids Pizza
Please discuss any allergies with a member of staff. While our kitchen team endeavours to cater to all allergy requirements as best as they can, kindly note that we cannot fully guarantee trace amounts will not be present as these allergens are in the kitchen. For all other dietary requirements, please inform a member of our staff, and we will be happy to assist with options and substitutions available.
Margherita
with tomato sauce, mozzarella
Vegetarian
with feta, spinach, red onion
Chicken BBQ
with smoked chicken, bacon, smoked chipotle BBQ sauce
Tamariki – Kids Main Course
19 per item. Please discuss any allergies with a member of staff. While our kitchen team endeavours to cater to all allergy requirements as best as they can, kindly note that we cannot fully guarantee trace amounts will not be present as these allergens are in the kitchen. For all other dietary requirements, please inform a member of our staff, and we will be happy to assist with options and substitutions available.
Beef slider
with cheese, lettuce, tomato sauce, fries
Chicken schnitzel
with fries and salad
Fish and chips
with salad
Beef lasagna
with salad
Macaroni and cheese
with salad
Tamariki – Kids Dessert
12 per item. Please discuss any allergies with a member of staff. While our kitchen team endeavours to cater to all allergy requirements as best as they can, kindly note that we cannot fully guarantee trace amounts will not be present as these allergens are in the kitchen. For all other dietary requirements, please inform a member of our staff, and we will be happy to assist with options and substitutions available.
Selection of sorbet or ice cream with fresh fruit
Vanilla ice cream sundae with chocolate sauce, choco flake
Apple doughnut with vanilla ice cream
Jervois Steak House Queenstown
Jervois Steak House delivers a classic steakhouse experience across two warmly lit levels in the Sofitel complex. The Michelin-selected restaurant presents New Zealand grass-fed and grain-fed beef alongside premium wagyu from New Zealand, Australia and Japan. Cuts are cooked over charcoal and supported by a broad range of sauces, butters and traditional sides. An open fireplace and a deep by-the-glass wine programme make the room feel celebratory without requiring a formal tasting menu.
Use the staff’s meat board to compare cut, marbling and portion size before ordering. A lean eye fillet, a deeply flavoured scotch and a large bone-in steak create very different meals, so appetite matters more than prestige. One bright salad and one rich side, such as creamed spinach or roasted potatoes, usually give the table enough contrast. Jervois suits steak enthusiasts, date nights and family celebrations. Book ahead, discuss desired doneness clearly, and ask how shared grills affect allergies.
Address: Sofitel Complex, 8 Duke Street, Queenstown 9300, New Zealand
Jervois Steak House Queenstown Menu
Degustation
Six courses | 160 pp. With matching wines | 235 pp. Whole table participation & minimum two people required.
Hand crafted breads
whipped brown butter
Fresh oysters
lemon, shallot chardonnay vinegar Price: MP
Caviar Service
brioche, gaufrette, crème fraîche, chives
Tuna tataki
daikon, wasabi mayo, spring onion
Stracciatella
Remarkable Fungi à la grecque, sourdough
House beef tartare
raw yolk, wagyu fat toast, Vintage Waikato
Grilled Black Tiger prawns
chilli & garlic butter, lemon
Duck liver parfait
rhubarb, Lyonnaise onion, pistachio, brioche
Gochujang glazed calamari
kimchi, gochujang aioli
Roasted bone marrow
pickled onion gremolata, sourdough
West Coast whitebait fritter
lemon butter sauce, chives
Grilled market fish
roast parsnip, hazelnut brown butter
Confit duck leg
pomme cocotte, baby carrots, Grand Marnier jus
Butternut pumpkin tortellini
ricotta, sage, pine nuts
Grilled Ōra King salmon
brown butter
Caesar
little gem lettuce, soft egg, anchovy, pancetta, parmesan
Green leaf
fennel, Dijon vinaigrette
Roast beetroot
goat’s cheese, citrus, rocket
Waldorf
walnuts, celery, apple, Craggy Range Farmhouse Danbo
Steaks
All cuts are served with red wine jus and one sauce of your choosing.
Stony River Angus, scotch, grass fed, Taranaki, NZ
King cut
Canterbury Angus, grass fed, Canterbury, NZ
Petit eye fillet
Canterbury Angus, grass fed, Canterbury, NZ
T-Bone
Canterbury, grain fed, South Island, NZ
Scotch
Canterbury, grain fed, South Island, NZ
Rump
Zen-Noh, grain fed, Miyazaki, JP
Scotch A5 | MBS 12
Black Origin, 500 day grain fed, Canterbury, NZ
Scotch | BMS 6-7
Black Origin, 500 day grain fed, Canterbury, NZ
Sirloin | BMS 6-7
Southern Stations, 200 day grain fed, South Island, NZ
Bavette | BMS 6
Southern Stations, 200 day grain fed, South Island, NZ
Eye fillet | BMS 6
Diamantina, 400 day grain fed, Queensland, AU
Sirloin | BMS 9+
Rib eye on the bone
Price: POA / 100g
Chef’s board
three of our favourite cuts Price: MP
Lumina lamb rack
South Island, NZ
Wapiti wild venison loin
Fiordland, NZ
Stony River Angus, scotch, grass fed, Taranaki, NZ
Signature Cut
King Cut
BMS 4+ 450g
Petit eye fillet
Canterbury, grass fed, Canterbury, NZ 180g
T-Bone
Canterbury Angus, grain fed, South Island, NZ 14 / 100g
Scotch
Canterbury Angus, grain fed, South Island, NZ 350g
Rump
Canterbury Angus, grain fed, South Island, NZ 350g
Scotch A5
Zen-Noh, grain fed, Miyazaki, JP MBS 12 79 / 100g
Scotch
Black Origin, 500 day grain fed, Canterbury, NZ BMS 6-7 300g
Sirloin
Black Origin, 500 day grain fed, Canterbury, NZ BMS 6-7 300g
Bavette
Southern Stations, 200 day grain fed, South Island, NZ BMS 6 200g
Eye fillet
Southern Stations, 200 day grain fed, South Island, NZ BMS 6 200g
Sirloin
Diamantina, 400 day grain fed, Queensland, AU BMS 9+ 49 / 100g
Rib eye on the bone
Sharing Cuts POA / 100g
Chef's board
Three of our favourite cuts MP
Lumina lamb rack
South Island, NZ 200g / 500g
Wapiti wild venison loin
Fiordland, NZ 200g
Sides
Each 14 / Three 39
Truffle bacon mac ‘n’ cheese
Roasted garlic mushrooms
Baked kūmara, candied pecans
Whipped potato
Wagyu fat roasted potatoes
Onion rings
Honey mustard glazed carrots
House creamed spinach
Grilled brussels sprouts, pancetta butter
French fries, aioli
add parmesan & truffle | 3
Truffle mac ‘n’ cheese
House creamed spinach
Baked kumara, candied pecans
Whipped potato
Roasted beetroot, goat's cheese, rocket
Duck fat roasted rosemary potatoes
Honey glazed carrots, orange, hazelnuts
Grilled brussels sprouts, pancetta butter
Onion rings
French fries, aioli
add parmesan and truffle 3
Desserts
Chocolate fondant
peanut butter mousse, brittle, roast banana ice cream
Orange panna cotta
poached pears, almond cake, Grand Marnier
Apple crumble pavlova
butterscotch, vanilla bean ice cream, oat crumb
Affogato
vanilla ice cream, biscotti, espresso, liqueur
Selection of Local & European Cheese
quince, fresh fruit, crackers
Tiramisu, chocolate twirls, Kahlúa caramel
Orange panna cotta, poached pears, almond cake, Grand Marnier
Apple crumble pavlova, butterscotch, vanilla bean ice cream, oat crumb
Sorbet & ice cream selection
Affogato, homemade biscotti, vanilla gelato, liqueur
Cheese selection, local & European cheeses, quince marmalade
Three Course Set Menu $120 pp
$120 pp. Three course set menu.
Handcrafted breads, house butter, extra virgin olive oil
House beef tartare
raw yolk, wagyu fat toast, Vintage Waikato
Caesar
little gem lettuce, soft egg, anchovy, pancetta, parmesan
Gochujang glazed calamari
kimchi, gochujang aioli
Grilled Ōra King salmon
brown butter
Butternut pumpkin tortellini
ricotta, sage, pine nuts
Confit duck leg
pomme cocotte, baby carrots, Grand Marnier jus
Canterbury, grass-fed, petit eye fillet, Canterbury, NZ
180g
Canterbury Angus, grain-fed, scotch, South Island, NZ
350g
French fries
Seasonal green vegetables
House creamed spinach
Green leaf salad, fennel, Dijon vinaigrette
Orange panna cotta
poached pear, almond cake, Grand Marnier
Manjari chocolate torte
freeze-dried lemon cream
Three Course Set Menu $150 pp
$150 pp. Three course set menu.
Handcrafted breads, house butter, extra virgin olive oil
House beef tartare
raw yolk, wagyu fat toast, Vintage Waikato
Caesar
little gem lettuce, soft egg, anchovy, pancetta, parmesan
Gochujang glazed calamari
kimchi, gochujang aioli
Tuna tataki
daikon, wasabi mayo, spring onion
Grilled Ōra King salmon
brown butter
Butternut pumpkin tortellini
ricotta, sage, pine nuts
Confit duck leg
pomme cocotte, baby carrots, Grand Marnier jus
Southern Stations, 200 day grain-fed, wagyu eye fillet, South Island, NZ
180g
Black Origin, 500 day grain-fed, wagyu sirloin, South Island, NZ
300g
Stony River Angus, grass-fed, King cut scotch, Taranaki, NZ
450g
French fries
Seasonal green vegetables
House creamed spinach
Green leaf salad, fennel, Dijon vinaigrette
Orange panna cotta
poached pear, almond cake, Grand Marnier
Manjari chocolate torte
freeze-dried lemon cream
Selection of cheeses
accompaniments
Steaks – Signature Cuts
We are proud purveyors of premium beef, working closely alongside our incredible suppliers. We believe simplicity is the ultimate sophistication; our focus is always on quality.
Speckle Park Beef, scotch, grass fed, NZ
King cut
Jervois Steak House T-Bone
Canterbury Angus, grass fed, Canterbury, NZ
Steaks – Angus & Grass Cuts
Scotch
Canterbury Angus, grain fed, South Island, NZ
Sirloin
Mapari Angus, grass fed, Waikato, NZ
Flatiron
Mapari Angus, grass fed, Waikato, NZ
Petit eye fillet
Canterbury, grass fed, Canterbury, NZ
Steaks – Wagyu Cuts
Sirloin A5
Zen-Noh, grain fed, Miyazaki, JP. MBS 10
Eye fillet
Black Origin, 500 day grain fed, Canterbury, NZ. BMS 6-7
Scotch
Lake Ōhau, 200 day grain fed, Central Otago, NZ. BMS 5-7
Sirloin
Southern Stations, 200 day grain fed, South Island, NZ. BMS 5-6
Steaks – Sharing Cuts
Chef's choice
Large premium cuts on the bone to share Price: MP
Rib eye on the bone
Canterbury Angus, grass fed, Canterbury, NZ
Chef's board
Three of our favourite cuts, presented on a board Price: MP
Steaks – Other Cuts
Lamb rack
Coastal Lamb, Hawke’s Bay, NZ
To Start
Interpretations of classic dishes can be found among seasonal & exciting flavours.
Kumara sourdough, whipped brown butter, extra virgin olive oil
Fresh seasonal oysters, lemon, shallot red wine vinegar
Price: MP
Wagyu katsu sandwich, tonkatsu, Japanese milk bread
Caviar Service, brioche, gaufrette, crème fraîche, chives
Siberian Ossetra Superior, 30g tin
Caviar Service, brioche, gaufrette, crème fraîche, chives
Imperial Osceitra, 30g tin
Entrées
Tuna tataki, daikon, wasabi mayo, spring onion
Stracciatella, mushroom à la greque, tempura mushroom, sourdough
House beef tartare, raw yolk, wagyu fat toast, Vintage Waikato
Grilled Black Tiger Prawns, chilli & garlic butter, lemon
Duck liver parfait, rhubarb, lyonnaise onion, pistachio, brioche
Gochujang glazed calamari, kimchi, gochujang aioli
Roasted bone marrow, pickled onion gremolata, sourdough
Seared scallops, green garlic, shallot, Champagne butter sauce
West Coast whitebait fritter, lemon butter sauce, chervil
Mains
Grilled market fish, roast parsnip, hazelnut brown butter
Confit duck leg, pomme cocotte, baby carrots, Grand Marnier jus
Butternut squash tortellini, ricotta, sage, pine nuts
Salads
Caesar salad, little gem lettuce, soft egg, anchovy, pancetta, parmesan
Green leaf salad, fennel, Dijon vinaigrette
Roast beetroot, goats cheese, citrus, rocket
Waldorf salad, candied walnuts, celery, apple, Craggy Range Farmhouse Danbo
Sauces & butters
All cuts are served with red wine jus & one sauce. Additional sauce Each 5.
Béarnaise sauce
Café de Paris butter
Green peppercorn sauce
Porcini butter
Mandys horseradish sauce
Mushroom sauce
Green garlic butter
Spinach & blue cheese sauce
Truffle horseradish chipotle béarnaise sauce
Steak accompaniments
Free range eggs
Two
Gorgonzola wedge
Seasonal oysters
Price: MP
Roasted bone marrow
Grilled Black Tiger prawns
Three
Seared scallops
Three
Main Menu
2022 Catena Zapata Malbec
Mendoza, ARG
2024 Mt Difficulty
Bannockburn, New Zealand
2021 Terra Sancta Jackson’s Block
Bannockburn, New Zealand
2021 Two Paddocks Fusilier
Bannockburn, New Zealand
2018 Mt Difficulty Long Gully
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Power Lunch
Embrace the working lunch at Jervois Steak House. Enjoy your choice of a main, a side, and a glass of house wine for $65pp. Our team will advise the house wine selection during your visit.
Confit duck leg, pomme cocotte, baby carrots, Grand Marnier jus
Grilled market fish, roast parsnip, hazelnut brown butter
Butternut squash tortellini, ricotta, sage, pine nuts
Petit eye fillet
180g
Scotch
300g
Sirloin
300g
Bavette
250g
Wagyu fat roasted kumara, whiskey caramel, pecan, feta
French fries, aioli
add parmesan and truffle
À la carte
Interpretations of classic dishes can be found among seasonal & exciting flavours
Hand crafted breads, whipped brown butter
To Start
Fresh seasonal oysters, lemon, shallot chardonnay vinegar
To Start Price: MP
Caviar Service, brioche, gaufrette, crème fraîche, chives
To Start
Tuna tataki, daikon, wasabi mayo, spring onion
Entrées
Stracciatella, Remarkable Fungi à la grecque, sourdough
Entrées
House beef tartare, raw yolk, wagyu fat toast, Vintage Waikato
Entrées
Grilled Black Tiger prawns, chilli & garlic butter, lemon
Entrées
Duck liver parfait, rhubarb, lyonnaise onion, pistachio, brioche
Entrées
Gochujang glazed calamari, kimchi, gochujang aioli
Entrées
Roasted bone marrow, pickled onion gremolata, sourdough
Entrées
West Coast whitebait fritter, lemon butter sauce, chives
Entrées
Grilled market fish, roast parsnip, hazelnut brown butter
Mains
Confit duck leg, pomme cocotte, baby carrots, Grand Marnier jus
Mains
Butternut pumpkin tortellini, ricotta, sage, pine nuts
Mains
Grilled Ōra King salmon, brown butter
Mains
Caesar, little gem lettuce, soft egg, anchovy, pancetta, parmesan
Salads
Green leaf, fennel, Dijon vinaigrette
Salads
Roast beetroot, goats cheese, citrus, rocket
Salads
Waldorf, candied walnuts, celery, apple, Craggy Range Farmhouse Danbo
Salads
Truffle bacon mac 'n' cheese
Sides Each 14 Three 39
Roasted garlic mushrooms
Sides Each 14 Three 39
Baked kūmara, candied pecans
Sides Each 14 Three 39
Whipped potato
Sides Each 14 Three 39
Wagyu fat roasted potatoes
Sides Each 14 Three 39
Onion rings
Sides Each 14 Three 39
Honey mustard glazed carrots
Sides Each 14 Three 39
House creamed spinach
Sides Each 14 Three 39
Grilled brussels sprouts, pancetta butter
Sides Each 14 Three 39
French fries, aioli
Sides Each 14 Three 39 add parmesan & truffle
Béarnaise sauce
Sauces & butters All cuts are served with red wine jus and one sauce of your choosing.
Black garlic butter
Sauces & butters All cuts are served with red wine jus and one sauce of your choosing.
Café de Paris butter
Sauces & butters All cuts are served with red wine jus and one sauce of your choosing.
Green peppercorn sauce
Sauces & butters All cuts are served with red wine jus and one sauce of your choosing.
Jalapeño salsa
Sauces & butters All cuts are served with red wine jus and one sauce of your choosing.
Mushroom sauce
Sauces & butters All cuts are served with red wine jus and one sauce of your choosing.
Panchetta XO sauce
Sauces & butters All cuts are served with red wine jus and one sauce of your choosing.
Spinach & gorgonzola
Sauces & butters All cuts are served with red wine jus and one sauce of your choosing.
Truffle horseradish chipotle béarnaise sauce
Sauces & butters All cuts are served with red wine jus and one sauce of your choosing.
Additional sauce
Each 4 Complimentary mustards available on request.
Blue cheese wedge
Steak accompaniments
Roasted bone marrow
Steak accompaniments
Black tiger prawns
Steak accompaniments Three
Dégustation
6 course, 160pp. With matching wines 235pp. Whole table participation & minimum two people required.
Dégustation
6 course. With matching wines 235pp. Whole table participation & minimum two people required.
$120 pp set menu
Three course. $120 pp set menu.
Handcrafted breads, house butter, extra virgin olive oil
TO START
House beef tartare, raw yolk, wagyu fat toast, Vintage Waikato
ENTRÉES - For the table
Caesar, little gem lettuce, soft egg, anchovy, pancetta, parmesan
ENTRÉES - For the table
Gochujang glazed calamari, kimchi, gochujang aioli
ENTRÉES - For the table
Grilled Ōra King salmon, brown butter
MAINS - Choice of
Butternut pumpkin tortellini, ricotta, sage, pine nuts
MAINS - Choice of
Confit duck leg, pomme cocotte, baby carrots, Grand Marnier jus
MAINS - Choice of
Canterbury, grass-fed, petit eye fillet, red wine jus
MAINS - Choice of. Canterbury, NZ, 180g
Canterbury Angus, grain-fed, scotch, red wine jus
MAINS - Choice of. South Island, NZ, 350g
French fries
SIDES - For the table
Seasonal green vegetables
SIDES - For the table
House creamed spinach
SIDES - For the table
Green leaf salad, fennel, Dijon vinaigrette
SIDES - For the table
Orange panna cotta, poached pear, almond cake, Grand Marnier
DESSERT - Choice of
Manjari chocolate torte, freeze-dried lemon cream
DESSERT - Choice of
$150 pp set menu
Three course. $150 pp set menu.
Handcrafted breads, house butter, extra virgin olive oil
TO START
House beef tartare, raw yolk, wagyu fat toast, Vintage Waikato
ENTRÉES - For the table
Caesar, little gem lettuce, soft egg, anchovy, pancetta, parmesan
ENTRÉES - For the table
Gochujang glazed calamari, kimchi, gochujang aioli
ENTRÉES - For the table
Tuna tataki, daikon, wasabi mayo, spring onion
ENTRÉES - For the table
Grilled Ōra King salmon, brown butter
MAINS - Choice of
Butternut pumpkin tortellini, ricotta, sage, pine nuts
MAINS - Choice of
Confit duck leg, pomme cocotte, baby carrots, Grand Marnier jus
MAINS - Choice of
Southern Stations, 200 day grain-fed, wagyu eye fillet, red wine jus
MAINS - Choice of. South Island, NZ, 180g
Black Origin, 500 day grain-fed, wagyu sirloin, red wine jus
MAINS - Choice of. Canterbury, NZ, 300g
Stony River Angus, grass-fed, King cut scotch, red wine jus
MAINS - Choice of. Taranaki, NZ, 450g
French fries
SIDES - For the table
Seasonal green vegetables
SIDES - For the table
House creamed spinach
SIDES - For the table
Green leaf salad, fennel, Dijon vinaigrette
SIDES - For the table
Orange panna cotta, poached pear, almond cake, Grand Marnier
DESSERT - Choice of
Manjari chocolate torte, freeze-dried lemon cream
DESSERT - Choice of
Selection of cheeses, accompaniments
DESSERT - Choice of
Dessert
Chocolate fondant, peanut butter mousse, brittle, roast banana ice cream
Affogato, vanilla ice cream, biscotti, espresso, liqueur
Selection of Local & European Cheese, quince, fresh fruit, crackers
Botswana Butchery
Botswana Butchery fills historic Archer’s Cottage with open fires, dark wood and views across Lake Wakatipu. The Michelin-selected menu is led by New Zealand beef, lamb and game, yet oysters, market fish and seasonal vegetables give the kitchen more range than the name suggests. Private rooms upstairs make the restaurant useful for gatherings, while smaller tables near the lake suit a slower dinner for two. Central Otago wine is a natural part of the experience.
Choose a cut according to texture and richness, then add sides with enough freshness to prevent the meal becoming monotonous. Oysters or a seafood starter can create contrast before beef or lamb, and market fish is a credible main course rather than a compromise. Botswana Butchery suits special occasions, business dinners and diners who enjoy traditional steakhouse hospitality. Portions and additions can make an order substantial, so ask staff to help calibrate the table and explain dietary requirements before sauces are prepared.
Address: Archer’s Cottage, 17 Marine Parade, Queenstown 9300, New Zealand
Botswana Butchery - Queenstown NZ Menu
Dinner – Entrée
Freshly Shucked Market Oysters
Natural or buttermilk battered; Sherry shallot dressing, chilli jam or red onion mignonette
Braised Leek Terrine
Jerusalem artichoke purée, urenika potato chips, goats cheese, buttermilk emulsion
Bluff (NZ) Crayfish Bisque
Saffron crème fraiche, crayfish, fennel oil
Skull Island Prawns 150gm
Grilled prawns, garlic & parsley butter
East Coast (NZ) Paua Toastie
Kiwi onion dip, chives
West Coast (NZ) Whitebait 75gm
South Island style fritter, mixed garden leaves, Wonder bread or Spanish style, red chilli, garlic, green leaf salad, fresh baguette
Devilled Duck Livers
Fried bread, spinach, kumara crisp, Madeira jus
Tuna Tiradito
Lime juice, chilli, coriander, sesame seeds, crispy corn
Soup of the Day
Served with warm bread, whipped butter
French Onion Soup
Emmental & croutons
Botswana Peking Duck
Cucumber, carrot & spring onion, steamed pancakes, hoisin sauce
Fiordland Red Deer Tartare
Horseradish, baby capers, cornichon, potato crisps, free range egg yolk, Kaitaia Fire gel
Crispy Squid
Peanut & cucumber relish, kimchi mayonnaise, chilli syrup
Braised Pork Hock Risotto
Kumara, buttermilk, spinach, pancetta, Parmesan
Dinner – Main
Miso Honey Glazed Quail
Duck & pistachio mousse stuffing, roasted parsnip, beetroot ketchup
Beetroot Gnocchi
Mushroom velouté, horseradish, grilled oyster mushrooms, balsamic glazed onion
Pan Fried Market Fish
Smoked mussel, sautéed wakame, cauliflower, kawakawa & lemon beurre blanc
Royalburn Lamb Loin
Herb crust, white onion soubise, salsa verde, grilled heirloom carrots, lamb & rosemary jus
Fiordland Venison Loin
Kumara toffee purée, forest mushrooms, salted caramel pearl onions, red wine jus
Dinner – From The Butcher’s Block
1.2kg Slow Roasted Whole Lamb Shoulder
Lumina, Central Otago (NZ)
300gm Royalburn Lamb Rack
Royalburn, Arrowtown (NZ)
180/250gm Savannah Angus Eye Fillet
Grass Fed, Manawatu (NZ)
180/250gm Savannah Angus Fillet Mignon
Grass Fed, Manawatu (NZ)
200gm Southern Stations Wagyu Eye Fillet (mbs 3-4)
Grain Finished, Canterbury (NZ)
200gm Southern Stations Wagyu Fillet Mignon (mbs 3-4)
Grain Finished, Canterbury (NZ)
600gm Southern Stations T-bone (mbs 3-4)
Grain Finished, Canterbury (NZ)
500gm Dry Aged Ribeye on the Bone
Grass Fed, Manawatu (NZ)
300gm Southern Stations Wagyu Sirloin (mbs 3-4)
Grain Finished, Canterbury (NZ)
300gm Southern Stations Wagyu Scotch (mbs 3-4)
Grain Finished, Canterbury (NZ)
300gm Botswana Wagyu Biltong Scotch (mbs 2+ )
Grain Finished, South Island (NZ)
Dinner – From The Ocean
180gm Mt Cook Salmon Fillet
180gm Pan Fried Market Fish
300gm Grilled Skull Island Prawns, Garlic & Parsley Butter
Dinner – Sauces & Butters
6.95 each
Garlic & Parsley Butter
Lemon & Chive Butter
Blue Cheese Butter
Bone Marrow & Truffle Butter
Thyme & Pinot Noir Jus
Lamb & Rosemary Jus
Mushroom & Cognac
Béarnaise
Horseradish
Chicken Gravy
Green Peppercorn
Dinner – Salads
Cos lettuce salad, ranch dressing, Parmesan & pancetta crisps
Roast beetroot, Italian burrata, bang bang dressing
Garden green leaves, sherry shallot dressing
Raw broccoli salad, bacon, almonds, raisins, sunflower seeds, Parmesan cheese, sunflower shoots
Botswana Greek salad, feta cheese, olives, picked oregano, chickpeas
Dinner – Sides
Macaroni, cheese & bacon
Spiced crab & corn crème brûlée
Potato purée, chicken gravy
Shoestring fries, garlic aioli
Duck fat potatoes
Crispy onion fries, ranch dressing
Wagyu beef fat braised carrots, mint & cumin yoghurt, chives
Sizzling West Coast (NZ) whitebait 30gm, red chilli, garlic, olive oil
Seasonal vegetables
Grilled Skull Island prawn 75gm
Botswana slaw cabbage, carrot, apple & horseradish
Potato croquettes, bacon & mozzarella, avocado ranch dressing
Lunch – Entrée / Light Lunch
Freshly Shucked Market Oysters
Natural or buttermilk battered; Sherry shallot dressing, chilli jam or red onion mignonette
Braised Leek Terrine
Jerusalem artichoke purée, urenika potato chips, goats cheese, buttermilk emulsion
Bluff (NZ) Crayfish Bisque
Saffron crème fraiche, crayfish, fennel oil
Skull Island Prawns 150gm
Grilled prawns, garlic & parsley butter
East Coast (NZ) Paua Toastie
Kiwi onion dip, chives
West Coast (NZ) Whitebait 75gm
South Island style fritter, mixed garden leaves, Wonder bread or Spanish style, red chilli, garlic, green leaf salad, fresh baguette
Devilled Duck Livers
Fried bread, spinach, kumara crisp, Madeira jus
Tuna Tiradito
Lime juice, chilli, coriander, sesame seeds, crispy corn
Soup of the Day
Served with warm bread, whipped butter
French Onion Soup
Emmental & croutons
Botswana Peking Duck
Cucumber, carrot & spring onion, steamed pancakes, hoisin sauce
Fiordland Red Deer Tartare
Horseradish, baby capers, cornichon, potato crisps, free range egg yolk, Kaitaia Fire gel
Crispy Squid
Peanut & cucumber relish, kimchi mayonnaise, chilli syrup
Lunch – Main
Miso Honey Glazed Quail
Duck & pistachio mousse stuffing, roasted parsnip, beetroot ketchup
Beetroot Gnocchi
Mushroom velouté, beetroot, horseradish, grilled oyster mushrooms, balsamic glazed onion
Braised Pork Hock Risotto
Kumara, buttermilk, spinach, pancetta, Parmesan
Pan Fried Market Fish
Smoked mussel, sautéed wakame, cauliflower, kawakawa & lemon beurre blanc
Fiordland Venison Loin
Kumara toffee purée, forest mushrooms, salted caramel pearl onions, red wine jus
BFC – Botswana Fried Chicken
Free range chicken supreme, southern spices, potato purée, chicken gravy, horseradish slaw
Beef Cheek & ‘Canyon Vacation Hazy’ Pie
Sautéed onion, aniseed poached carrots, puff pastry top
Botswana Fish Tacos
Battered market fish, soft taco, grilled corn pico de gallo, gochujang mayonnaise, coriander, lime, shaved chilli
Steak Frites
Grilled eye fillet, mushroom & Parmesan gratin, shoestring fries, peppercorn sauce
Royalburn Lamb Loin
Herb crust, white onion soubise, salsa verde, grilled heirloom carrots, lamb & rosemary jus
Lunch – From The Butcher’s Block
Slow Roasted Whole Lamb Shoulder
Lumina, Central Otago (NZ)
Royalburn Lamb Rack
Royalburn, Arrowtown (NZ)
Savannah Angus Eye Fillet
Grass Fed, Manawatu (NZ)
Savannah Angus Fillet Mignon
Grass Fed, Manawatu (NZ)
Southern Stations Wagyu Eye Fillet (mbs 3-4)
Grain Finished, Canterbury (NZ)
Southern Stations Wagyu Fillet Mignon (mbs 3-4)
Grain Finished, Canterbury (NZ)
Southern Stations T-bone (mbs 3-4)
Grain Finished, Canterbury (NZ)
Dry Aged Ribeye on the Bone
Grass Fed, Manawatu (NZ)
Southern Stations Wagyu Sirloin (mbs 3-4)
Grain Finished, Canterbury (NZ)
Southern Stations Wagyu Scotch (mbs 3-4)
Grain Finished, Canterbury (NZ)
Botswana Wagyu Biltong Scotch (mbs 2+ )
Grain Finished, South Island (NZ)
Lunch – From The Ocean
Mt Cook Salmon Fillet
180gm
Pan Fried Market Fish
180gm
Grilled Skull Island Prawns, Garlic & Parsley Butter
300gm
Lunch – Sauces & Butters
6.95 each
Garlic & Parsley Butter
Thyme & Pinot Noir Jus
Béarnaise
Lemon & Chive Butter
Lamb & Rosemary Jus
Horseradish
Blue Cheese Butter
Mushroom & Cognac
Chicken Gravy
Bone Marrow & Truffle Butter
Green Peppercorn
Lunch – Salads
Cos lettuce salad, ranch dressing, Parmesan & pancetta crisps
Roast beetroot, Italian burrata, bang bang dressing
Garden green leaves, sherry shallot dressing
Raw broccoli salad, bacon, almonds, raisins, sunflower seeds, Parmesan cheese, sunflower shoots
Botswana Greek salad, feta cheese, olives, picked oregano, chickpeas
Lunch – Sides
Macaroni, cheese & bacon
Spiced crab & corn crème brûlée
Potato purée, chicken gravy
Shoestring fries, garlic aioli
Duck fat potatoes
Crispy onion fries, ranch dressing
Wagyu beef fat braised carrots, mint & cumin yoghurt, chives
Sizzling West Coast (NZ) whitebait 30gm, red chilli, garlic, olive oil
Seasonal vegetables
Grilled Skull Island prawn 75gm
Botswana slaw cabbage, carrot, apple & horseradish
Potato croquettes, bacon & mozzarella, avocado ranch dressing
Dessert
Vanilla & Bourbon Crème Brûlée
Ube halaya, calamansi lime star anise gel, ube microwave sponge, coconut meringue crunch, winter spice tuile, ube ice cream, cream cheese macaron
Baked Malva Pudding
Rooibos gel, pailleté feuilletine, rooibos crème anglaise, hazelnut tuile, brandy brown butter ice cream
Milk & Toasted Chocolate Mousse
Toasted milk & macadamia sable, dark chocolate filling, macadamia praline, cocoa buckwheat tuile, citrus sorbet
Bombe Alaska
Pear Sichuan pepper gel, baked apple sorbet, mascarpone vanilla ice cream, almond joconde, pear eau-de-vie syrup, chamomile infused meringue, Grand Marnier
Affogato
Vanilla bean ice cream, espresso, chocolate, cranberry biscotti
Botswana Cheese Selection
Artisan cheeses, local honey, fig chutney, Falwasser crackers, apple & grapes
Something Extra
30ml
The Money Shot
Herradura Reposado
Santa Marta Limoncello
Amaro Montenegro
Baby Guinness
Green Chartreuse
Terra Sancta Aperitivo
Dessert Wine
90ml | 375ml
N.V. Clearview ‘Sea Red’ (500ml)
Hawke’s Bay, NZ
2025 Pegasus Bay Encore Noble Riesling
Waipara, NZ
2021 Wooing Tree ‘Tickled Pink’ Late Harvest PN Rosé
Central Otago, NZ
2024 Mondillo ‘Nina’ Late Harvest Riesling
Central Otago, NZ
2021 De Bortoli Noble One
Riverina, AUS
2019 Château d'Yquem
Sauternes, FRA
2020 Chapoutier Muscat de Beaumes de Venise
Rhône Valley, FRA
Cognac & Calvados
30ml
Martell Cordon Bleu
France
Martell XO
France
Martell VS
France
Hennessy Paradis
France
Hennessy XO
France
Hennessy VSOP
France
Hennessy VS
France
Digestives
60ml
Grahams 20-Year-Old Port
Portugal
Grahams 10-Year-Old Port
Portugal
Grahams Six Grapes
Portugal
Penfolds Grandfather Fortified Wine
Australia
Fernando de Castilla – Pedro Ximenez Sherry
Spain
Tio Pepe Fino Sherry
Spain
Dessert Cocktails
Pear Tree
Pear infused Whisky, Vanilla Liqueur, Cognac & Macadamia Syrup, Lemon Juice
Cherry Express
Cherry & chocolate infused vodka, Kahlua, Baileys, fresh coffee, cream, grated chocolate
Espresso Martini
Vanilla vodka, Kahlua, Crème De Cacao, espresso shot
SODA
SODA brings Mediterranean-inspired sharing food to a light-filled room overlooking Queenstown Bay. The Michelin-selected menu moves through fire-roasted bread, antipasti, seafood, vegetables and grilled meats, with a central bar encouraging drinks before or after dinner. Bright sauces, smoke, herbs and nuts create the core flavour language. The restaurant feels energetic rather than formal, and the view gives early evening meals particular appeal as the light changes over Lake Wakatipu.
Begin with fire-roasted bread and a spread, then add a vegetable plate, seafood and something from the grill so the table develops in stages. Octopus with smoked garlic and pistachio shows the kitchen’s combination of tenderness, char and aromatic garnish, though the current menu may move with availability. SODA works well for groups because dishes are designed to circulate. Order gradually, reserve enough table space, and mention nut, sesame, dairy or seafood allergies before shared plates begin arriving.
Address: 2 Rees Street, Queenstown 9300, New Zealand
SODA Menu
Chef's Selection
Chef's choice, served to share for 2 people minimum. 110PP.
Chef's Selection
Chef's choice, served to share for 2 people minimum
Antipasti
Fire roasted bread & olive oil, balsamic
Sesame tostadas
Marinated olives
Taramasalata
Prawns al ajillo
Mallorcan hummus
Duck liver parfait, pickled apple
Buffalo curd & pepita salsa
Marinated spanish guindilla peppers
Ortiz anchovies
Smaller Plates
Bluefin tuna ceviche, tiger milk, coconut vinegar, chilli. kumara pureé
Crispy salt & pepper calamari, paprika aioli, lime
Goat's cheese croquettes, honey, toasted almonds
Mozzarella salad, caramelised cherry tomatoes, ancho romesco, woodfired capers, fennel, infused olive oil
Grilled Southern Stations - wagyu beef bavette skewers, chimichurri
Royalburn lamb cutlets, tzatziki, ancho romesco
Grilled eggplant, smoked chilli oil, tahini emulsion, honey, molasses
Chorizo, house-made & woodfired, chimichurri
Grilled octopus, smoked garlic puree, pistachio gremolata, baby peppers
Larger Plates
Braised Royalburn lamb shoulder, romesco, mint salsa, PX jus
Market fish, sofrito, confit potatoes, fennel salad, salsa macha
Wild mushroom fideuá, black truffle pangrattato, saffron aioli
Seafood paella, tiger prawns, mussels, octopus, calamari, blue cod
Barbecued free range chicken, preserved lemon polenta, harissa
Steaks cut to share
All steaks served with PX jus, browned black garlic butter
350g Southern Stations Wagyu Sirloin, MBS 3-4
500g Savannah bone-in Ribeye
800g Lake Ohau Wagyu T-bone, MBS 6-8
Add chimichurri
Sides
Leafy greens, pepitas, sprouts, broccoli, chardonnay vinaigrette
Potato bravas, roasted onion & rosemary salsa
Woodfired seasonal vegetables, ajo blanco, manchego
Woodfired mushrooms, confit garlic, blue cheese
Finz Seafood and Grill
Finz specialises in New Zealand seafood from a ground-floor position at Steamer Wharf. Oysters, crayfish, mussels, market fish and seafood chowder sit at the heart of the menu, supported by prime beef and Southland lamb for diners who prefer food from the land. Outdoor tables look across the lake towards the mountains and the passing TSS Earnslaw, while the indoor room keeps the mood relaxed when the weather turns.
Ask what is freshest before deciding between a single fish dish and the seafood platter. Oysters or chowder make a focused opening, while market fish shows the kitchen’s handling of a daily catch without the weight of a large mixed plate. A Central Otago pinot noir can work with meat, though aromatic white wine is often easier across shellfish. Finz suits visitors wanting recognisable local produce and a strong view. Confirm shellfish availability and allergy controls directly with staff.
Address: Ground Floor, Steamer Wharf, 88 Beach Street, Queenstown 9300, New Zealand
Finz Seafood and Grill Queenstown Menu
To Start
Finz Cob Loaf
with garlic butter and olive oil (v)
Squid
coated with paprika dust and served with paprika aioli, chili and spring onion
Fresh New Zealand Oysters
served natural, beer battered or kilpatrick (dfo) Price: Market Price
Pork and Shrimp Gyoza
with chili oil and soy sauce (dfo)
Seafood Chowder
with smoked fish, mussels, clams and grilled bread
Steamed Mussel Dumplings
with soy sauce (dfo)
Black Tiger Prawns
with burnt sugar and miso glaze, rum, charred lemon aioli, dried coconut chutney, smoked paprika and seaweed salt
Sashimi Plate
a selection of fresh sashimi-grade fish served with pickled ginger, wasabi and soy sauce (dfo)
Pan Seared Scallops
served with burnt cauliflower puree, edamame beans, lumpfish caviar, seaweed & miso butter
Crispy Cauliflower
served with cauliflower puree, coconut & sesame dressing, chili oil and sesame seeds (v)
Market Fish Ceviche
with mango puree, pickled red onion, kaffir infused coconut cream, chili oil (dfo)
Octopus and Pāua
braised with orange and five spice served with rocket, fennel, ponzu sauce, kawakawa oil and kina cream
Vegetarian
Grilled Halloumi Salad
with carrot puree, mushroom, seasonal vegetables and hazelnut dukkah (v)
Orange and Carrot Risotto
with seasonal vegetables, fried tempeh, crispy shallots, dried coconut chutney (v)
From The Land
Our meat is New Zealand free range and grass-fed
Kawakawa Rubbed Lamb Rump
served with carrot puree, roasted kumara and jus
New Zealand Wagyu Beef Cheek
braised in master stock, dark beer, kumara and orange puree & greens
Hand Picked Beef Striploin
served with potato and horseradish puree, pickled mushroom & miso peppercorn sauce
Prime Beef Eye Fillet
served with potato and horseradish puree, pickled mushroom & miso peppercorn sauce
Add Prawns
Add Half Crayfish
Price: Market Price
From The Sea
Finz Famous Fish ’n’ Chips
crispy beer battered fish with chips, lemon and tartare sauce. Your choice of: Silver Trumpeter 38.5; Southland Blue Cod 47
Green Lipped Mussels
served with char-grilled bread. Your choice of sauce: Crème Fraiche, cream, white wine, lemon and parsley sauce; Tomato, white wine, capers, lemon and parsley sauce (dfo); Green Curry with coconut cream, lemongrass and ginger (dfo)
Handmade Spaghetti
with prawns, clams, baby octopus, white wine, chili, butter, lemon and a parsley & caper crumb
Seared Tuna Loin
with mango, edamame, corn & black rice salad, dressed with honey, maple & ginger dressing (dfo)
Whole Baked Southern Sole
with a brown butter sauce, olive & leek gremolata, fried capers and seaweed dust
Crispy Skin Akaroa Salmon
with tomato and coconut sauce, braised cabbage, mint yoghurt and pickled cucumber
Pan Seared Market Fish
served with crushed potatoes, sautéed kale, fish velouté, fried capers and spring onion oil
Market Specials
Seafood Platter for two to share
sushi, sashimi, mussel dumplings, oysters, green lipped mussels, black tiger prawns, pan fried squid, tempura octopus, beer battered Southland blue cod and Thai curry with clams, prawns, and octopus
Half Crayfish
with brown butter, olive & leek gremolata and fried capers (subject to availability) Price: MP
Side Dishes
each 16.5. The following are designed to complete your meal, please choose one for yourself or a few for the table
Crushed Potatoes
with nutmeg and thyme
Steak Cut Chips
Seasonal Vegetables
Green Salad
White Steamed Rice
Spinach Salad
with roasted pear, walnuts and goat cheese
Desserts
Tiramisu
made with mascarpone and cream cheese served with oreo crumb, hazelnut and caramel
Whittakers Dark Chocolate Mousse
with raspberry gel, chocolate soil and raspberry sorbet
Sticky Date Pudding
with condensed milk caramel, citrus gel, vanilla ice cream, ginger and dark chocolate crumb
Affogato
with vanilla ice cream, espresso, chocolate powder
Add Liqueur
After Dinner Drinks
Espresso Martini
Absolut Vodka, Kahlúa, Ground Hog Coffee
Aotearoa Pavlova
Gin, Limoncello, lemon, cream, sugar, egg white
Salted Caramel Martini
Absolut Vodka, Crème de Cacao White, caramel
Mondillo ‘Nina’ Late Harvest Riesling
Taylors 10 Year Old Tawny Port
Coffee / Tea
Octane Coffee, Queenstown NZ
Flat White | Latte | Cappuccino | Mocha
Long Black | Americano | Macchiato | Hot Chocolate
Short Black
Tea
English Breakfast, Earl Grey, Peppermint, Chamomile, Green, Lemon & Ginger
Public Italian Kitchen
Public now trades as Public Italian Kitchen, pairing handcrafted pasta and Italian classics with a distinctly Queenstown waterfront setting. Regional ingredients shape sauces, meat and vegetables, while the relaxed dining room allows a quick bowl of pasta to feel as appropriate as a longer shared meal. An aperitivo at the bar adds an easy transition into dinner, and indoor and outdoor seating offer different ways to take in the lake and surrounding peaks.
Pasta provides the clearest route through the menu. Compare a tomato-led preparation with a richer seafood, ragù or cheese-based dish, then add a green vegetable or salad to balance the table. Carpaccio or antipasti can broaden the meal without committing to another large main, and tiramisu is a natural finish. Public Italian Kitchen suits families, groups and visitors who want scenery without stiff service. Reserve a lake-facing table where possible and confirm gluten-aware preparation details in advance.
Address: Ground Floor, Steamer Wharf, 88 Beach Street, Queenstown 9300, New Zealand
Public Kitchen & Bar Menu
Option tags, such as Vegan Option (VGO), mean the dish can be made that way on request: ask for that version when you order.
No dishes match all the filters you picked.
Antipasti
*DF – Dairy Free *VEG – Vegetarian *DFO – Dairy Free option. A 2% surcharge will be applied to all credit card transactions. Surcharges will not apply to any other payment type.
House-Marinated Mixed Olives
*VEG *DF
Homemade Bread with Balsamic and Olive Oil
*VEG
Beef Carpaccio
Truffle Aioli, Parmesan *DFO
Whipped Ricotta
with Hot Honey, Salted Hazelnuts & Grilled Bread *VEG
Tuna Crudo
Citrus Aioli, Italian Salsa *DF
Burrata
Scorched Cherry Tomatoes, Hot Honey, Balsamic, Grilled Bread *VEG
Fried Calamari
Bloody Mary Sauce, Lemon *DF
Antipasto of Cured Meats
with Homemade Bread *DFO
1/2 Or 1 Dozen Fresh New Zealand Oysters
Natural: Shallot Vinaigrette and Lemon *DF; Tempura: Soy Sauce and Lemon *DF Price: Mp
Pasta
*DF – Dairy Free *VEG – Vegetarian *DFO – Dairy Free option. A 2% surcharge will be applied to all credit card transactions. Surcharges will not apply to any other payment type.
Fettuccine
Mussels, Clams, Cherry Tomato, Garlic, Spinach *DFO
Fusilli
Tomato Ragu, Chef’s Choice Of Braised Meat, Parmesan *DFO
Conchiglie
Alla Vodka Sauce, Burrata, Chilli Oil *VEG
Fettuccine Carbonara
Bacon, Cracked Black Pepper, Cream, Parmesan
Rigatoni
Beef Cheek, Rich Cherry Tomato Sauce, Truffle Bechamel Sauce
Spaghetti Gamberi
White Wine, Garlic, Salami Crumb
Grill
*DF – Dairy Free *VEG – Vegetarian *DFO – Dairy Free option. A 2% surcharge will be applied to all credit card transactions. Surcharges will not apply to any other payment type.
Lamb Rump
Farcro, Red Wine Jus, Seasonal Greens
Beef Ribeye Savannah
Italian Salsa, Balsamic Glazed Leafy Greens *DF
Eye Fillet
Truffle Cracked Peppercorn Sauce, Balsamic Glazed Leafy Greens *DFO
Akaroa Salmon
Creamy Spinach Cherry Tomato Sauce *DFO
Veal Milanese
Alla Vodka, Truffle Aioli, Rocket, Parmesan
Gnocchi
Pumpkin, Goats Cheese, Toasted Walnuts, Sage and Chilli Oil *VEG
Contorni
*DF – Dairy Free *VEG – Vegetarian *DFO – Dairy Free option. A 2% surcharge will be applied to all credit card transactions. Surcharges will not apply to any other payment type.
Shoestring Fries
Aioli *DF
Seasonal Vegetables
*DFO
Agria Potatoes
Italian Herbs *DF
Side Salad
Leafy Greens *DF
Cheesy Garlic Bread
Outdoor Menu – Antipasti
*DF – Dairy Free *VEG – Vegetarian *DFO – Dairy Free option. A 2% surcharge will be applied to all credit card transactions. Surcharges will not apply to any other payment type.
Marinated Olives
Garlic, Rosemary *VEG *DF
Beef Carpaccio
Truffle Aioli, Parmesan, Rocket *DFO
Tuna Crudo
Citrus Aioli, Caper Salsa, Rocket *DF
Garlic Bread
With Aged Parmesan *VEG
Burrata
Scorched Cherry Tomatoes, Hot Honey, Balsamic, Grilled Bread *VEG
Fried Calamari
Bloody Mary Sauce, Lemon *DF
Antipasti della Casa
Cured Meats, Marinated Mozzarella, Olives, Focaccia, Fish Pate, Pickled Veg
1/2 Or 1 Dozen Fresh New Zealand Oysters
Natural: Shallot Vinaigrette and Lemon *DF; Tempura: Soy Sauce and Lemon *DF Price: Mp
Outdoor Menu – Pasta
*DF – Dairy Free *VEG – Vegetarian *DFO – Dairy Free option. A 2% surcharge will be applied to all credit card transactions. Surcharges will not apply to any other payment type.
Fettuccine
Mussels, Clams, Cherry Tomato, Garlic, Spinach *DFO
Fusilli Tomato Ragu
Chef’s Choice Of Braised Meat, Parmesan *DFO
Conchiglie
Alla Vodka Sauce, Burrata, Chilli Oil *VEG
Fettuccine Carbonara
Bacon, Cracked Black Pepper, Cream, Parmesan
Rigatoni
Beef Cheek, Rich Cherry Tomato Sauce, Truffle Bechamel Sauce
Spaghetti Gamberi
White Wine, Garlic, Salami Crumb
Outdoor Menu – Grill
*DF – Dairy Free *VEG – Vegetarian *DFO – Dairy Free option. Add half Crayfish for Market Price subject to availability. A 2% surcharge will be applied to all credit card transactions. Surcharges will not apply to any other payment type.
Lamb Rump
Farro, Red Wine Jus, Seasonal Greens
Beef Ribeye Savannah
Italian Salsa, Balsamic Glazed Rocket Salad *DF
Eye Fillet
Truffle Cracked Peppercorn Sauce, Balsamic Glazed Rocket Salad *DFO
Akaroa Salmon
Creamy Spinach Cherry Tomato Sauce *DFO
Veal Milanese
Alla Vodka, Truffle Aioli, Rocket, Parmesan
Gnocchi
Pumpkin, Goats Cheese, Toasted Walnuts, Sage and Chilli Oil *VEG
Outdoor Menu – Contorni
*DF – Dairy Free *VEG – Vegetarian *DFO – Dairy Free option. A 2% surcharge will be applied to all credit card transactions. Surcharges will not apply to any other payment type.
Shoestring Fries
Aioli *DF
Seasonal Vegetables
*DFO
Agria Potatoes
Italian Herbs *DF
Side Salad
Leafy Greens *DF
Cheesy Garlic Bread
Cocktails
Gardens Spritz
St Germain Elderflower, Mint, Lemon, Prosecco topped with Soda.
Pineapple Express
Havana White Rum, Malibu, Pineapple, Mango
Trapple
Absolute Vodka, Aperol, Pineapple, Lime, Passionfruit
Cherry Me
Makers Mark, Martini Rosso, Bitters, Cherry Syrup
Paradise Lake
Vodka, Lychee Liquor, Apple Juice, Lime
South Island
Beefeater Gin, Lemon, Lime, Peach and Mint
Monte Rosa
Limoncello, Strawberry, Mint, Prosecco topped with Soda
Laquila
Olmeca Tequila, Limoncello, Lime, Lemon, sugar
Sole Di Mango
Captain Morgan Spice Rum, Mango, Orange, Lime
Wine
Sauvignon Blanc
Festival Block | Gibbston Valley | Dog Point | Letter Series "B"
Chardonnay
Letter Series "O" | Church Road McDonald Series | Odyssey Reserve Iliad | Chard Farm 'Closeburn' | Kauaroa Bay
Pinot Gris
Gibbston Valley | Church Road Gwen | Ruru | Giunta
Riesling
Camshorn | Mondillo
Pinot Noir
Terra Alta | Mondillo | Chard Farm 'River Run' | Felton Road 'Bannockburn'
Other Reds
Craggy Range Te Kahu Merlot Cabernet | Festival Block Merlot | Kauaroa Bay Merlot Cabernet Franc
Shiraz & Syrah
Church Road McDonald Series Syrah | RockBare | St Hugo Cabernet Shiraz
Rose
Triple Bank | Mondillo | Mediteo Rosa
Beer
Corona | Peroni | Steinlager | Speights Gold Medal Ale
Public’s Hazy Pale Ale
Hazy Pale Ale
Altitude 'Zen Shiro' | Altitude Powder Day
Pilsner
Crimson Badger
Ginger Bear
Cassels and Sons Milk Stout
Stout
Canyon Tussock Basher 2,5%
Low in Alcohol
Heineken
0%
Mac's Cloudy Apple Cider | Peach Bomb
Cider
Flame Bar and Grill
Flame Bar and Grill brings South African braai flavours to Steamer Wharf, with ribs and aged steaks cooked over intense heat and finished with the restaurant’s basting sauce. Mozambique prawns, peri-peri chicken, salmon, burgers and seasonal salads extend the menu beyond red meat. The dining room is lively, generous and built for groups, while its elevated position provides lake views. Service carries more theatre than the quieter restaurants along the waterfront.
Ribs are the defining order, but sharing them beside prawns, chicken or a salad produces a more varied meal than repeating several heavy meat plates. Diners focused on steak can ask about ageing, cut and preferred doneness before choosing sides. Flame suits families, celebrations and hungry groups looking for bold seasoning and a social room. Portions are substantial, so build the order in stages. The kitchen handles nuts and shared grills, making a direct allergy conversation essential before dining.
Address: First Floor, Steamer Wharf, 88 Beach Street, Queenstown 9300, New Zealand
Flame Bar and Grill Menu
Appetisers
Freshly Baked Cheese Balls
5 PCS 8.5 / 8 PCS 12
Fresh Shucked Oysters
Natural with shallot mignonette and lemon
Gin Cured New Zealand Salmon
Mandarin gel, crème fraiche, capers, pinenuts
Buffalo Chicken Wings
Blue cheese ranch, celery sticks
Sticky Ribs — Our Signature Dish!
Pork ribs basted in our signature sauce, served with Flame fries or garlic roasted baby potatoes with chive sour cream.
Full Rack
Half Rack
Ribs & Chicken
Half a roasted peri peri chicken & a half rack of ribs
Ribs & Steak
150g aged fillet steak & half a rack of ribs
Upgrade fries or potatoes to flame mash
Flame’s Feast
To Start - Freshly baked cheese balls and Mozambique Prawns. Mains - Rib Eye Steak, Lamb Skewer, Roasted Peri Peri Chicken, Flame Basted Pork Ribs. Served with Fries, Apple Slaw and your choice of sauce. 85PP (MINIMUM 2 PEOPLE)
Flame’s Feast
To Start - Freshly baked cheese balls and Mozambique Prawns. Mains - Rib Eye Steak, Lamb Skewer, Roasted Peri Peri Chicken, Flame Basted Pork Ribs. Served with Fries, Apple Slaw and your choice of sauce.
Add our signature Bomb Alaska to share
Award Winning Steak
Our hand-picked and ageing program ensures the finest quality of beef, with a 4 + marble score on all of our cuts. All steaks are served with Flame fries or garlic roasted baby potatoes with chive sour cream.
Rib-Eye
Sirloin
Eye Fillet
Steak Add Ons
Skull Island Peri Peri Prawns
3 each
Half Chatham Island Crayfish Tail
From The Grills
Hand selected premium cuts grilled to your liking, a choice of Flame fries or garlic roasted baby potatoes with chive sour cream.
Fragrant Lamb Skewer
Garlic and rosemary marinated lamb rump, lemon yoghurt sauce
Glazed Chicken Skewer
Apricot and red onion, lemon yoghurt sauce
Surf N Turf Skewer
200g aged beef fillet, peri peri spiced tiger prawns
Char Grilled Venison Rump
Broccolini, chimichurri
Peri Peri Roasted Half Chicken
Lemon yoghurt sauce, house peri peri paste.
Burgers
Flame Basted Beef Burger
Brioche bun, burger salad, roasted tomato ketchup, Flame fries
Add bacon, egg or cheese
Mozambique Chicken Burger
Spiced chicken breast, burger salad, roasted tomato ketchup, Flame fries
Portobello Mushroom Burger
Sweet potato bun, beetroot relish, burger salad, Flame fries
Other Mains
Mozambique Prawns (Main)
Sizzling tiger prawns, spicy rattlesnake sauce, rosemary rice
Miso Glaze Salmon Fillet
Broccolini, pickled cucumber, sesame and chilli salad
Cauliflower Steak
Roasted field mushrooms, broccolini, confit cherry tomatoes, chimichurri
Flame Favourites
(V) = VEGETARIAN (VG) = VEGAN Dietary requirements: please ask your server.
Mozambique Prawns
Sizzling tiger prawns, spicy rattlesnake sauce, rosemary rice
Chatham Island Crayfish Roll
Brioche bun, spiced mayo
Szechuan Crusted Calamari
Perinaise, pickled cucumber, lemon
Appetiser Taste For Two
Buffalo wings, Szechuan calamari, boerewors sausage
Sides
Flame Mash
Silky smooth, topped with red wine jus
Roasted Carrots
Maple sour cream, toasted pecans
Creamed Spinach
Grilled Courgettes
Chive crème fraiche, hazelnuts
Roasted Portobello Mushrooms
Confit garlic, parmesan cream
Salads
Iceberg Wedge Salad
Buttermilk & honey mustard dressing
Beet & Feta Salad
Balsamic beets, greens, feta, red onion, honeyed walnuts, pomegranate vinaigrette
Apple Slaw
Apple, pinenuts, mint, lemon mayo
Caesar Salad
Cos, bacon, croutons, parmesan, soft egg, Flame Caesar dressing
Add Grilled Chicken Breast
Garden Green Salad
Cherry tomatoes, cucumber, mixed seeds, pomegranate dressing
Flame Must Haves
Burrata
Fresh tomato, oregano, basil, red wine vinegar dressing, toasted sourdough
Yellow Fin Tuna
Burnt orange, miso sesame dressing, chilli
Green Lipped Mussels
Creamy dill sauce, toasted sourdough
Seafood Chowder
A Flame favorite with toasted sourdough
Tomato Bruschetta
Sweet potato bun, confit cherry tomatoes, basil, kalamata olives, marinated feta
Signature Sauces!
6 EACH
Flame Creamy Mushroom
Peppercorn
Red Wine Jus
Chimichurri
Roquefort Blue Cheese
Rattlesnake
Spicy Peri Peri Paste
Steaks
1kg Bone In Dry Aged Ribeye
Cooked to your liking, with a choice of two sauces and a salad
Steak Board Selection For Two
350g Ribeye, 200g Fillet, 200g Sirloin, with a choice of two sauces and a salad
Just Gotta Try The Ribs?
Add on a quarter rack of ribs with any meal!
Flame Mixed Grill
Fit for a king or queen! Signature pork ribs, aged sirloin steak, roasted peri peri chicken, house made boerewors sausage. Served with Flame fries or baby potatoes.
Flame Mixed Grill
Fit for a king or queen! Signature pork ribs, aged sirloin steak, roasted peri peri chicken, house made boerewors sausage. Served with Flame fries or baby potatoes.
Upgrade Options – 200g Fillet
Upgrade Options – 350g Rib Eye
Dessert
Flaming Bomb Alaska
Flame signature, perfect to share! Raspberry, mango and passionfruit gelato, Italian meringue, set alight at the table with flaming Cointreau
Warm Sticky Date Pudding
Salted caramel sauce, yoghurt ice cream
Tarte Tatin
Apple sauce, vanilla bean ice cream
Caramel Pecan Tart
Chocolate sauce, chocolate ice cream
Final Thoughts
Queenstown Central and Frankton Road can support very different evenings. Rātā and Sherwood place seasonal New Zealand produce at the centre of Michelin-starred cooking, while True South adds a serene lakefront tasting experience. Jervois and Botswana Butchery provide contrasting forms of polished steakhouse dining. SODA brings Mediterranean energy, The Cow offers alpine comfort, and the Steamer Wharf restaurants make seafood, Italian pasta and South African grilling easy to pair with lake views.
Choose by pace as much as cuisine. Reserve more time for tasting menus and Frankton Road destinations, arrive early at walk-in restaurants, and book waterfront tables before busy weekends. Shared menus reward a balanced order across vegetables, seafood, meat and bread, while steak houses benefit from a clear conversation about cuts and portion size. Confirm the current menu, service period and dietary arrangements directly, then let the setting and style of cooking shape the rest of the evening.