The neighbourhoods beyond central Queenstown reward diners with dramatic settings and a calmer pace. Fernhill rises above Lake Wakatipu, Arthurs Point follows the Shotover River, and the road towards Arrowtown and Lake Hayes opens into vineyards and gardens. Further south, Jack’s Point and Hanley’s Farm sit beneath the Remarkables. The dining rooms spread across this wide area range from a polished tasting-menu restaurant to a community café, yet each makes its surroundings part of the experience.
Choosing well depends on the occasion. NEST suits a celebratory dinner built around seasonal New Zealand produce, while Mora turns a winery lunch into a long, relaxed afternoon. Canyon Brewing and Rakau bring pizza, local beer and sociable tables to Arthurs Point. Jack’s Restaurant works naturally around a day on the golf course or walking trails, and South Eatery and Mackenzies pair hotel convenience with broad lake views. The Farmhouse is useful when a mixed group wants familiar, generous food close to home.
Menus in this part of Queenstown respond to seasons, local supply and the rhythm of each neighbourhood. A particular fish, vegetable or cut of meat may change, so confirm current dishes when one ingredient matters. It is also sensible to discuss allergies directly with the restaurant, especially where kitchens handle flour, dairy, seafood or shared pizza ovens. Book ahead for lake-view tables, winery lunches and weekend dinners, and allow extra driving time when travelling between Fernhill, Arthurs Point and the settlements south of town.
NEST
NEST combines a special-occasion dining room with one of Fernhill’s clearest views across Lake Wakatipu and the surrounding peaks. The kitchen follows the New Zealand seasons, presenting local ingredients with the precision expected of a tasting-led restaurant. Plates are carefully composed but remain recognisable, with vegetables, seafood and meat supported by sauces, ferments and crisp garnishes rather than buried under decoration. A current Michelin Guide selection adds useful independent support to its reputation, while the setting gives dinner a distinctly Queenstown sense of place.
The restaurant is best approached as an evening in its own right. A degustation lets the kitchen control the progression, while the shorter set-menu format gives diners more choice and a less extended pace. Central Otago wine is an obvious partner, though the wider New Zealand list is useful for matching delicate fish, richer meat and dessert. Request a window table when booking if the outlook matters, arrive before darkness when possible, and mention dietary requirements early so the kitchen can explain what the current sequence can accommodate.
Address: 139 Fernhill Road, Fernhill, Queenstown 9300, New Zealand
NEST Menu
Dinner – Entrees
Braised Fiordland Venison Donut
Lentil & swede 'risotto' | swede chutney | black garlic purée | honey & thyme glaze
Citrus Cured Mount Cook Salmon
Burnt avocado purée | buttermilk & dill dressing | pickled green chilli
Bluff Octopus
Burnt carrot romesco | citrus vinaigrette | compressed cucumber | spiced almond praline
Salted Kohlrabi
Sourdough crumpet | burnt Granny Smith apple | mānuka honey | ricotta salata
Dinner – Main Course
Lumina Lamb Loin
Glazed lamb belly | kale salsa verde | curried parsnip | horseradish yoghurt
Southern Station Wagyu Beef
Pressed short rib | mushroom XO | salted ox tongue | smoked leek | beef fat crumble
Market Fish
Celeriac & apple rémoulade | Pickled diamond clams | Celery root velouté | Watercress oil
Miso Glazed Eggplant
Crispy Remarkable Fungi oyster mushroom | hazelnut cream | buckwheat dukkah | basil dressing
Dinner – Dessert
Whipped Ricotta Cheesecake
Confit rhubarb & curd | mandarin sorbet | rosemary & pistachio crumble
Butternut Squash Mousse
Spiced olive oil sponge | pear & raisin purée | sage ice cream | pumpkin seed streusel
Mānuka Honey & Cinnamon Brûlée
Smoked pear mousse | vanilla crème fraîche | buttermilk thyme sorbet | almond crumble
Dark Chocolate & Date Sponge
Tamarillo compote | caramelised white chocolate ice cream | coffee butterscotch sauce | walnut crumble
Kids Menu
Fish & chips
Chicken & chips
Tomato pasta
Chocolate brownie with vanilla ice cream
Lounge Bites & Room Service
GF. Gluten Friendly DF. Dairy free
Spiced Roasted Nuts
(GF. DF. VG.)
New Zealand Cheese Selection
Central Otago honeycomb | Brioche | Sesame lavosh | Candied walnuts | chutney (V.)
Charcuterie Selection
New Zealand cheese | Premium cold cuts | Turkish bread | Pickles | Chutney
Blue Cod Brandade
Egg yolk | candied lemon | crispy leeks | fennel salt crackers
Shoestring Fries
Garlic Aioli
Free Farmed Pork Belly Skewers
Green onion 'Kiwi' dip | Hazelnut & chilli (GF.)
Kamana Whole Meal Loaf
Roasted bone marrow butter | Beef fat crumble
Spiced Buttermilk Fried Chicken
Honey & Tamarind glaze | Curried mayonnaise | Pickles | Fried curry leaf
Lake Ohau Wagyu Pastrami 'Croque Monsieur'
Whitestone cheddar | Toasted brioche | Mustard mayonnaise
Churros
Cinnamon sugar | Dulce de leche (V.)
Breakfast – Kamana Package
$45. Includes one of the below à la carte items, Allpress coffee, TeaTotal tea selection & juice.
Salmon Brioche Bagel
Hot smoked Aoraki fresh water salmon | whipped dill cream cheese | pickled red onion | crispy capers | lemon
Smashed Avocado
Wholemeal loaf | Royalburn Station poached eggs | mixed seeds | whipped almond
Spicy Turkish Eggs
Garlic & cumin labneh | poached eggs | spiced butter | hazelnut dukkah | grilled flatbread
Field Mushroom & Spinach Ragu
House-made crumpet | almond ‘ricotta’| parsley pesto | shaved parmesan
Pancakes
Gianduja cremeux | orange marmalade | Quick Brown Fox coffee syrup | candied nuts | vanilla ice cream
Pulled Pork
Agria rosti | scrambled eggs | tomato harissa | spiced pickled cucumber
Shakshouka
Baked eggs | braised tomato | cumin | paprika | chickpeas | coriander | kibitz bread
Frozen Berry Smoothie Bowl
Mixed berry | walnut & almond crunchy granola | banana
Eggs on Toast
Scrambled eggs | sliced toast | choice of Harris farm cured middle eye bacon or Aoraki cold smoked salmon
Steak and Egg
Savannah sirloin steak (cooked medium) | fried free range egg | crushed potato & capsicum hash | salsa verde
Breakfast – Kids Package
$22. Includes one of the options below & a juice (under 14's)
Eggs on Toast
Scrambled eggs | sliced toast
Pancakes
Chocolate pancakes | vanilla ice cream
Set Menus – Three Course Menu
$125. Choice of any entrée | Main | Dessert
Braised Fiordland Venison Donut
Lentil & swede 'risotto' | swede chutney | black garlic purée | honey & thyme glaze
Citrus Cured Mount Cook Salmon
Burnt avocado purée | buttermilk & dill dressing | pickled green chilli
Bluff Octopus
Burnt carrot romesco | citrus vinaigrette | compressed cucumber | spiced almond praline
Salted Kohlrabi
Sourdough crumpet | burnt Granny Smith apple | mānuka honey | ricotta salata
Lumina Lamb Loin
Glazed lamb belly | kale salsa verde | curried parsnip | horseradish yoghurt
Southern Station Wagyu Beef
Pressed short rib | mushroom XO | salted ox tongue | smoked leek | beef fat crumble
Market Fish
Celeriac & apple rémoulade | Pickled diamond clams | Celery root velouté | Watercress oil
Miso Glazed Eggplant
Crispy Remarkable Fungi oyster mushroom | hazelnut cream | buckwheat dukkah | basil dressing
Whipped Ricotta Cheesecake
Confit rhubarb & curd | mandarin sorbet | rosemary & pistachio crumble
Butternut Squash Mousse
Spiced olive oil sponge | pear & raisin purée | sage ice cream | pumpkin seed streusel
Mānuka Honey & Cinnamon Brûlée
Smoked pear mousse | vanilla crème fraîche | buttermilk thyme sorbet | almond crumble
Dark Chocolate & Date Sponge
Tamarillo compote | caramelised white chocolate ice cream | coffee butterscotch sauce | walnut crumble
Set Menus – Degustation Menu
$169. Amuse bouche | Appetiser | starter | Pre Dessert | Choice of any entrée | Main | Dessert
Braised Fiordland Venison Donut
Lentil & swede 'risotto' | swede chutney | black garlic purée | honey & thyme glaze
Citrus Cured Mount Cook Salmon
Burnt avocado purée | buttermilk & dill dressing | pickled green chilli
Bluff Octopus
Burnt carrot romesco | citrus vinaigrette | compressed cucumber | spiced almond praline
Salted Kohlrabi
Sourdough crumpet | burnt Granny Smith apple | mānuka honey | ricotta salata
Lumina Lamb Loin
Glazed lamb belly | kale salsa verde | curried parsnip | horseradish yoghurt
Southern Station Wagyu Beef
Pressed short rib | mushroom XO | salted ox tongue | smoked leek | beef fat crumble
Market Fish
Celeriac & apple rémoulade | Pickled diamond clams | Celery root velouté | Watercress oil
Miso Glazed Eggplant
Crispy Remarkable Fungi oyster mushroom | hazelnut cream | buckwheat dukkah | basil dressing
Whipped Ricotta Cheesecake
Confit rhubarb & curd | mandarin sorbet | rosemary & pistachio crumble
Butternut Squash Mousse
Spiced olive oil sponge | pear & raisin purée | sage ice cream | pumpkin seed streusel
Mānuka Honey & Cinnamon Brûlée
Smoked pear mousse | vanilla crème fraîche | buttermilk thyme sorbet | almond crumble
Dark Chocolate & Date Sponge
Tamarillo compote | caramelised white chocolate ice cream | coffee butterscotch sauce | walnut crumble
Mora Wines & Artisan Kitchen
Mora brings together a working wine label, a restored cottage and a kitchen that makes good use of South Island produce. The restaurant’s food is made from scratch and shifts with what is available, giving breakfast and lunch more character than a routine café stop. Expect thoughtful combinations rather than an overloaded menu: well-handled vegetables, carefully cooked meat or fish, house baking and polished sauces sit comfortably beside the winery’s Central Otago bottles. The garden setting makes the experience feel removed from Queenstown’s busier streets even though it remains easy to reach from Lake Hayes and Arrowtown.
Lunch is the natural time to visit, particularly for diners who want to taste wine without turning the meal into a formal occasion. Sharing a few savoury plates before a substantial main gives the table room to compare textures and wine styles, while breakfast suits an earlier drive through the district. Ask staff which current dish best reflects the kitchen’s local sourcing and which Mora wine provides the most useful contrast. Outdoor seating is appealing in settled weather, but the cottage dining rooms retain the property’s relaxed character when conditions change.
Address: 265 Arrowtown–Lake Hayes Road, Lake Hayes 9371, New Zealand
Mora Wines & Artisan Kitchen Menu
Breakfast
Available from 10am. Ask your server about our espresso coffees.
Royalburn Free Range Eggs
ciabatta bread / streaky maple bacon
Apple Cider Sausages
streaky maple bacon / pasture eggs / agria + thyme hash / smoked tomatoes / sriracha hollandaise / ciabatta bread
Shakshouka
baked free range eggs / tomato + peppers / chorizo jam / almond + sesame dukkah / lemon + chive crème fraiche / grilled tuscan bread
Grilled Halloumi
poached pasture eggs / smoked labneh / basil + cashew pesto / almond + sesame dukkah / chilli oil / grilled ciabatta breads
Artisan Waffles
roast braeburn apples / MORA rose + rhubarb / mascarpone creme / almond crumble / Canadian maple syrup
House Smoked Mt Cook Salmon Benedict
poached eggs / sriracha hollandaise / rocket / chilli crisps / grilled english muffin
Mora Porridge
oat milk / otago clover honey / fresh kiwi / roast apple / apple + rhubarb compote / candied walnuts
Breakfast Add On
Streaky Maple Bacon
Avocado
Agria + Thyme Hash
Halloumi
Sausages
Smoked Cherry Tomatoes
Lunch
Chef Selection
Allow some time to sit back and indulge in what we do best... A four course tasting menu, guiding you through a selection of our Mora seasonal favourites.
Breads
porcini + truffle butter / thyme salt
Warm Olives
citrus oil / rosemary
Duck Pâté
candied walnuts / pinot noir pear / balsamic prune jam / fig crostini
Halloumi
rhubarb + Mora rose / pickled blackberries / candied pistachio / pinot syrup
Market Fish Crudo
citrus avocado / grapefruit / chilli + fennel oil / mint
Aged Smoked Cheddar Fondue
torn breads / radish / picked onion / roasted apples
Artisan Platter
Totara cheddar / Whitestone camembert / Windsor blue / citrus + thyme olives / house made lavosh / house pickles / crostini / fresh fruit / roasted nuts / macerated fruit
Confit Duck
nashi pear / red cabbage puree/ duck skin + spiced pumpkin seeds / pickled pear gel
Cedar Wood Mt Cook Alpine Salmon
honey glaze / horseradish crème fraîche / compressed cucumber / fennel / pickled lemon
South Island Market Fish
smoked mussels / roasted parsnip / potato chowder / crisp capers
South Island Braised Venison Pot
venison shoulder + loin / hare / bacon lardons / Mora pinot noir / tamarillo / scallop potato / winter piccalilli
Royalburn Lamb Oyster Shoulder
14 hour braised / confit garlic / mint + lemon oil / pinot gris jus / house smoked salt
Seared Southland Beef Sirloin
oven baked + seared grass fed beef / green peppercorn / beurre noisette / charred spring onion
Twice Cooked Potatoes
chipotle mayo
Grilled Broccolini
black garlic dressing / toasted quinoa + sunflower seed / tahini
Roasted Pumpkin
pumpkin seed ricotta / tamarillo / spiced almonds + seeds / herb oil
Spring Green Salad
courgette / kohlrabi / lemon + coconut yohgurt / red onion / almond dukka
Vegetarian & Vegan Menu
Chef Selection 95.0pp. A four course vegetarian or vegan tasting menu, guiding you through a selection of our Mora seasonal favourites.
Breads
porcini + truffle butter / thyme salt (can be GF, can be vegan)
Warm Olives
citrus oil / rosemary (GF, vegan)
Halloumi
rhubarb + MORA rose / pickled blackberries / pistachio / pinot syrup (GF, vegetarian) paired with Mora Albi 23.5 gls
Roasted Jerusalem Artichokes
honey glazed Jerusalem artichokes / caramelised leek puree / dill crisp / lemon mint oil (GF, vegan) paired with Mora Chardonnay 21.0 gls
Artisan Platter
Totara cheddar / Whitestone camembert / Windsor blue / citrus + thyme olives / house made lavosh / house pickles / crostini / fresh fruit / roasted nuts / macerated fruit
Confit Charred Savoy
confit garlic emulsion / crisp capers / roasted parsnip / red cabbage puree (GF, vegan) paired with Mora Vale Pinot Noir 2024 39.5 gls
Mushroom + Kumura Pinot Pot
Remarkable mushrooms / Mora pinot noir / maple walnut / brown butter / scallop potato / winter piccalilli (GF, can be vegan) paired with Mora Kolo Pinot Noir 2022 235.0 btl
Twice Cooked Potatoes
chipotle mayo (GF, can be vegan)
Grilled Broccolini
black garlic dressing / toasted quinoa + sunflower seed / tahini (GF, vegan)
Roasted Pumpkin
pumpkin + sunflower seed ricotta / yellow tamarillo / herb oil (GF, vegan)
Little People Menu
Breakfast 9am - 11am; Lunch from 12 noon
Eggs Your Way / Toast
add bacon
Waffles
seasonal fruit / maple syrup
Selection of Seasonal Fruit
Chicken Bites & Chips
Cheese & Ham Toastie
Mac n Cheese
ham / crispy breadcrumbs
Brownie + Berry Ice Cream
Cookies & Cream
Dessert
Coconut Chocolate Torte
cherry & rum sorbet / crystalised dark chocolate
Spiced Walnut Cake
salted caramel / apple + rhubarb compote / mascarpone cream
Affogato
espresso shot / biscotti / choice of Frangelico, Amaretto or Baileys
Central Otago Cheese
Your choice of Totara cheddar, Whitestone camembert or windsor blue / macerated fruits / crostini
Grazing
Warmed Breads
porcini + truffle butter / thyme salt
Artisan Platter
Totara cheddar / Whitestone camembert / Windsor blue / citrus + thyme olives / housemade lavoush / house pickles / crostini / fresh fruit / roasted nuts / macerated fruit
Duck Pate
maple walnut / balsamic prune jam / mulled pear / fig crostini
Twice Cooked Potatoes
chipotle mayo
Warm Olives
rosemary / citrus / aromatics
Breakfast Drinks
Espresso, long black, americano
Flat white, cappuccino, latte, macchiato
Hot chocolate, mocha, chai latte
T2 Tea
english breakfast / earl grey / lemongrass + ginger / green / chamomile
Espresso Martini
Vodka, Kahlua, vanilla, espresso shot
Mimosa
Mora Brut, orange juice
Belini
Mora Brut, peach
Bloody Mary
Vodka, spiced tomato juice, Worcestershire sauce, lemon
Aperol Spritz
Mora Brut, Aperol
Organic Lemonade, Ginger Beer, Cola, Diet Cola
Organic apple, orange + mango juice
Organic Kombucha
Lemon + Ginger or Raspberry
Antipodes water still / sparkling
500ml or 1L
Little People Drinks
Apple, cranberry, orange or pineapple
Lemonade, coke
Hot chocolate
Fluffly
Canyon Brewing
Canyon Brewing makes a strong case for crossing the Edith Cavell Bridge for lunch or an early dinner. The brewery sits above the Shotover River, pairing a broad outdoor outlook with a kitchen designed for sharing. Wood-fired pizzas anchor the menu, joined by snacks, vegetables and larger plates that work well across a mixed table. The food has enough detail to stand beside the beer rather than serve merely as an accompaniment: blistered crusts, smoky edges, sharp pickles and fresh herbs bring lift to richer toppings and fried dishes.
Start with a tasting flight if the group wants to compare Canyon’s core beers and seasonal releases, then choose food with contrast rather than ordering several heavy plates. A crisp lager or pale ale suits salty snacks and pizza, while maltier styles can handle roasted meat and caramelised flavours. Families and larger groups benefit from the open layout, but the river-facing tables are popular when the weather is good. Check the current menu before travelling if a particular pizza matters, as toppings and share plates can move with the season.
Address: 1 Arthurs Point Road, Arthurs Point, Queenstown 9371, New Zealand
Canyon Brewing Menu
Menu
Our menu is designed to share - so play nice!
Sourdough flatbread, clarified garlic butter
(v)
Woodfired edamame beans, sesame, korean chilli powder
(v)
Brussels sprouts, winter greens, agrodolce raisins, grana padano
(vo)
Butternut squash, thai red curry, crispy rice, pepitas, sage
(v)
Cheese croquettes, muhammara, grana padano
(v)
Fried chicken, sichuan caramel, crispy shallots
Calamari, vodka sauce, chilli crisp
Prawn toast, kimchi mayonnaise, sesame crust
Canyon skewers (2pcs) - chipotle mushrooms, parsley salad, charred onion
(v)
Canyon skewers (2pcs) - peri peri chicken, toum, charred onion
Canyon skewers (2pcs) - lamb kofta, sauce au poivre, charred onion
Shoestring fries, aioli
(v)
Truffle fries, parmesan, grana padano, parsley, truffle aioli
smash burger, special sauce, cheddar, brioche, shoestring fries
char siu pork ribs, celeriac remoulade, shoestring fries
chicken parma, ham, buffalo mozzarella, vodka sauce, shoestring fries
Woodfired sourdough pizzas 12" - Margherita, buffalo mozzarella, herbs, parmesan
(vo)
Woodfired sourdough pizzas 12" - Pepperoni, mozzarella, hot honey
Woodfired sourdough pizzas 12" - Miso mushrooms, confit garlic, stracciatella, parsley, nori
(vo)
Woodfired sourdough pizzas 12" - Pork sausage, spinach saag, crispy kale, grana padano
Woodfired sourdough pizzas 12" - Pulled lamb, pomegranate molasses, toum, pumpkin dukkha
Rakau Queenstown
Rakau is a relaxed Arthurs Point pizzeria with a clear point of difference: its pizzas are cooked with red beech wood and built around Otago ingredients where practical. That fire gives the crust a firm, blistered edge and adds gentle smoke without overwhelming the toppings. The menu covers familiar combinations as well as more distinctive seasonal ideas, so traditionalists and adventurous diners can share a table comfortably. Salads and sides are worth adding for freshness, especially when the chosen pizzas lean towards cheese, cured meat or creamy sauces.
This is an easy fit after a day around the Shotover, when a complicated meal holds little appeal but quality still matters. Order across different flavour profiles rather than duplicating similar toppings: one vegetable-led pizza, one meat option and a sharp salad create a balanced spread. The casual room also suits takeaway, though eating the pizza immediately gives the crust its best texture. Ask about the current local beer and wine choices, and confirm collection times directly during busy holiday periods rather than relying on an estimated journey from central Queenstown.
Address: 170 Arthurs Point Road, Arthurs Point, Queenstown 9371, New Zealand
Rakau Queenstown Menu
Pizzas Vegetariana
Queen Margherita
Homemade Tomato Base, Gibbston Mozzarella, fresh Basil.
Vegetable Supreme
Homemade Tomato Base, Gibbston Mozzarella, Wood-fired roast vegetables, fresh Baby Spinach, Kalamata olives.
Vegan
Homemade Tomato Base, "Berkano" Vegan Cheese, Wood-fired roast vegetables, Butternut squash, Rocket, Honey, Nasturtium Leaf & flower.
3 Cheese
Mozzarella, Blue Cheese, Brie Cheese, Herbs-Garlic Oil.
Meat Pizzas
La Picante
Homemade Tomato base, Gibbston Mozzarella, Chorizo, Roast capsicum, Red onions, Chili Oil.
Napoli Pizza
Homemade Tomato Base, Gibbston Mozzarella, Anchovy, Capers.
Smoke Ham
Homemade Tomato Base, Gibbston Mozzarella, Smoke Ham, Mushrooms, Kalamata Olives.
Prosciutto
Homemade Tomato Base, Gibbston Mozzarella, Prosciutto, Rocket.
Chicken and Bacon
Homemade Tomato Base, Gibbston Mozzarella, Chicken, Bacon, Red onion, Kalamata olives, herbs-garlic oil.
BBQ Beef Steak
Homemade Tomato Base, Gibbston Mozzarella, Beef Steak, Caramelized Onions, Home Made BBQ Sauce.
Mushrooms and Bacon
Creme Fraiche, Gibbston Mozzarella, Mushrooms, Bacon, Truffle oil.
LA Maxicano
Homemade Base and Tomato sauces, Gibbston mozzarella, oven Roasted chicken, Chorizo, roasted capsicum, salsa Macha, jalapeño and chipotle.
Chinese Pork
Homemade Base and Tomato sauces, Gibbston mozzarella, Overnight marinated Pork belly with char sui sauce, pork crackling, spring onion.
Smoked salmon & Capers
cream fraiche, smoked salmon, Capers, onion, Rocket, Lemon slices.
Meat Supreme
Homemade Base and Tomato sauces, Gibbston mozzarella, slow cooked Lamb, Oven roasted chicken, pork belly, caramelized onion, Garlic Condit.
Gyros
Wood fired Chicken, Greek Salad, Tzatziki in homemade Flat bread
1 serving
Rakau Sides
Rakau extra crispy coated chips/fries with Aioli and ketchup
Garlic Bread
with cheese $16
Pizza Bread
salt & Rosemary
Ham and Cheese Calzone
Chicken Calzone
Vegetarian Calzone
Roast vegetables and cheese
Lamb Calzone
Rakau Salad
Greek salad
Tomatoes, feta, olives, red onion, mix lettuce, cucumber, dressing
Winter salad
Mix lettuce, butternut, goat cheese, walnuts, honey.
Sandwiches
Beef
Homemade focaccia, lettuce, tomato, grilled beef, with horseradish sauce.
Smoke Salmon focaccia
Rocket-Cream Cheese-Capers-Peri Peri Sauce salmon.
BACON Focaccia
homemade focaccia, burger sauce, fresh Tomato, Mix lettuce.
Prosciutto sandwich
olives oil, Brie, tomato, prosciutto, Rocket in pizza Bread.
Rakau Sweet + Desserts
Amaretti
(GF)
Chocolate Caramel Slice
Banana Muffin
Peach Friand
Tiramisu
Lemon - Cheesecake
Coffee and Drinks
Expresso | Long Black
Americano
Flat White | Latte | Cappuccino | Mochaccino
Piccolo | Macchiato
Rakau Hot Chocolate
Tea Selection
Cold Drinks
Sparkling/Still Bottled Water
Coke/Coke Zero/Sprite
McCoy Juice Apple / Apple-Mango-Orange / Blackcurrant-apple
Jack’s Restaurant
Jack’s Restaurant occupies a striking position beside Lake Tewa, with the golf course and the Remarkables shaping the view from the timber-and-stone clubhouse. The kitchen works with local produce and follows the day naturally: breakfast and lunch favour approachable, well-made dishes, while selected evening services allow for a slower meal. Seasonal vegetables receive real attention, and the cooking is polished enough for a destination lunch without feeling out of place among walkers, golfers and neighbourhood regulars.
Plan the visit around the landscape. A daylight booking makes the most of the lake and mountain outlook, and a walk around the nearby trails can turn lunch into a longer outing. At the table, pair a vegetable or seafood starter with a more substantial main rather than choosing two similarly rich courses. The wine selection is a good opportunity to explore Central Otago beyond pinot noir, with aromatic whites working especially well beside lighter food. Dinner availability is more limited than daytime service, so confirm the current schedule before making the drive.
Address: 94 McAdam Drive, Jack’s Point, Queenstown 9371, New Zealand
Jack's Restaurant Menu
Breakfast
Served 7:30am to 11:30am. Kids portions available on request.
Eggs on Toast
Two Free Range eggs: poached, fried, or scrambled, on locally baked sourdough
Eggs benedict
Two Free Range poached eggs, potato rosti, spinach, bacon, Hollandaise
Smashed Avocado
Sourdough, onion, feta, tomato
Breakfast Burger
Beef patty, bacon, fried egg
Bagel
Smoked salmon, creme fraiche, capers
Granola
Macadamia, Pistachio, Coconut yoghurt, Berries
Lunch – Small Plates
Served 12pm to 3:30pm.
Homemade Focaccia
Dunford Grove EVO, aged balsamic
Leek & Potato Soup
Walnuts, bacon
Prawn Toast
Coriander, sesame
Buttermilk Fried Chicken
Chimichurri mayo
Pork Jawl Croquettes
Soy, ginger
Lunch – Large Plates
Served 12pm to 3:30pm.
Homemade Gnocchi
Pumpkin, parmesan, pine nuts
Oamaru Cauliflower Salad
Chickpea, feta
Slow-cooked Royalburn Station Lamb
Kumara, anchovy, escabeche
Battered Market Fish
Tartare, greens, agria fries
Jack's Burger
Lake Ohau Wagyu beef, caramelised onion, pickle, agria fries
Pulled Pork Sandwich
Mustard, house pickles, agria fries
Lunch – Sides
Served 12pm to 3:30pm.
Leafy Greens
Parmesan, walnuts, citrus dressing
Agria Fries
Aioli
Bar Menu
Served 3:30pm to 5:30pm.
Homemade Focaccia
Dunford Grove EVO, aged balsamic
Marinated Olives
Rosemary, lemon
Prawn Toast
Coriander, sesame
Buttermilk Fried Chicken
Chimichurri mayo
Pork Jawl Croquettes
Soy, ginger
Jack's Burger
Lake Ohau Wagyu beef, caramelised onion, pickle, agira fries
Battered Market Fish
Tartare, greens, agria fries
Agria Fries
Aioli
Dinner – To Start
Served 5:30pm to 8:30pm.
Homemade Focaccia
Dunford Grove EVO, aged balsamic
Dinner – Small Plates
Served 5:30pm to 8:30pm.
Leek & Potato Soup
Walnuts, bacon
Prawn Toast
Coriander, sesame
Bluff Octopus
Capsicum, sauerkraut, wild rice
Buttermilk Fried Chicken
Chimichurri mayo
Pork Jawl Croquettes
Soy, ginger
Dinner – Large Plates
Served 5:30pm to 8:30pm.
Roasted Oamaru Cauliflower
Chickpea, seaweed glaze
Homemade Gnocchi
Pumpkin, parmesan, pine nuts
Slow-cooked Royalburn Station Lamb
Kumara, anchovy, escabeche
Market Fish
Mussels, butterbeans, fennel
Dinner – Sides
Served 5:30pm to 8:30pm.
Brussels Sprouts
Mushroom ketchup, hazelnut
Leafy Greens
Parmesan, walnuts, citrus dressing
Triple Cooked Potatoes
Mustard dressing, pickled shallots
Dinner – Desserts
Served 5:30pm to 8:30pm.
Sticky Date Pudding
Whipped mascarpone, Marlborough sea salt
Poached Pear
Thyme anglaise, brown butter sponge
Dark Chocolate Mousse
Tamarillo, buckwheat
Cabinet Menu
(Example only). Please advise staff of any dietary requirements | Gluten free substitutes available
Cheese & Bacon Scone
Cheese & Spring Onion Scone
Seasonal Muffin
Portuguese Tart
Almond Sticky Bun
Chocolate Torte
Basque Cheesecake
South Eatery
South Eatery gives Fernhill diners a convenient modern New Zealand restaurant with a wide view over Lake Wakatipu. Located within the Mercure Queenstown Resort, it works for travellers who want a composed dinner without returning to the town centre, but the outlook and seasonal cooking make it more than a fallback hotel option. The menu typically balances familiar proteins with colourful vegetables, carefully made sauces and straightforward desserts. Presentation is polished, while portions and flavour combinations remain accessible to diners with different expectations.
The room is particularly useful for a quiet dinner after a full day outdoors. Begin with a lighter plate or salad before moving to the current fish or meat option, and ask which dishes best show local produce that evening. Hotel restaurants often serve a broad audience, so speaking with staff helps reveal the kitchen’s more distinctive seasonal work. Reserve early enough to request a lake-facing table and confirm current service details, especially outside peak periods. Diners staying elsewhere should also allow for Fernhill’s steep roads and arrange a safe return after wine.
Address: 21 Sainsbury Road, Fernhill, Queenstown 9300, New Zealand
South Eatery Menu
Entrées
Dishes marked with a * can be adjusted upon request — please just keep in mind they will still be made in the same kitchen space. V = Vegetarian. VG = Vegan. G = Gluten. W = Wheat. F = Fish. MO = Mollusca. E = Egg. SE = Sesame. M = Milk. S = Soy. A = Almonds. PN = Pine Nuts. CN = Cashew Nuts. C = Crustacean. WA = Walnut. H = Honey. SU = Sulphites.
Roasted pumpkin & feta
Sweet winter pumpkin, roasted and layered with smoky red onion, feta, toasted pumpkin seeds and seasonal greens, all finished with warm spiced honey. (V, H, M)
Hot honey glazed pork belly
Slow-cooked crispy pork belly glazed with hot honey, served on silky parsnip puree with apple, radish and pickled red onion slaw. (H, M, S)
Roasted Winter garden bowl
A vibrant bowl of roasted beetroot, green beans, fennel, roasted kumara and crispy Brussels sprouts, topped with a soft-poached egg and dressed in a warm vinaigrette. (E*, H)
Hāngī-spiced prawns
Chargrilled prawns infused with native hāngī spices, served atop silky kumara puree, topped with a crisp kumara shard. (M*, C)
Seasonal soup of the day
Chef’s daily winter creations, crafted from local produce, served with locally sourced sourdough and homemade butter. (G*, W*, E, M*)
Mains
Dishes marked with a * can be adjusted upon request — please just keep in mind they will still be made in the same kitchen space. V = Vegetarian. VG = Vegan. G = Gluten. W = Wheat. F = Fish. MO = Mollusca. E = Egg. SE = Sesame. M = Milk. S = Soy. A = Almonds. PN = Pine Nuts. CN = Cashew Nuts. C = Crustacean. WA = Walnut. H = Honey. SU = Sulphites.
250g Silver Fern sirloin steak
Served with creamy parmesan polenta, charred broccolini, mushroom ragu and a choice of one sauce (M)
Braised beef cheek
Slow-cooked until tender, served with buttery mashed potato, roasted root vegetables and a deep red wine jus. (M*)
Lamb rump
Tender lamb rump with golden kumara wedges, charred broccoli, finished with a fragrant rosemary and garlic jus.
Mount Cook salmon
Pan-fried salmon on roasted cauliflower puree with spinach, cherry tomatoes and a silky lemon butter sauce. (F, M*)
Grilled chicken risotto
Creamy risotto with parmesan, sundried tomato and mushrooms, topped with juicy lemon and herb grilled chicken thigh. (M*)
Pumpkin & sage gnocchi
Soft gnocchi tossed in nutty brown butter with crispy sage, toasted walnuts and roasted pumpkin seeds for texture and warmth. (G, W, M*, WA*)
Fire-roasted vegetable & lentil shepherd’s pie
Slow-braised lentils with roasted root vegetables, thyme and smoked tomato, topped with olive oil mash and baked until golden. Served with Winter greens and apple slaw. (M*)
Sauces
Mushroom, pepper, red wine jus or lemon butter cream
(M)
Sides
Roasted honey & thyme carrots
(H*)
Creamy spinach
(M)
Steamed seasonal vegetables
(A*)
Truffle fries
Green salad
(M*)
Balsamic glazed brussel sprouts
(PN*)
Desserts
Dishes marked with a * can be adjusted upon request — please just keep in mind they will still be made in the same kitchen space. V = Vegetarian. VG = Vegan. G = Gluten. W = Wheat. F = Fish. MO = Mollusca. E = Egg. SE = Sesame. M = Milk. S = Soy. A = Almonds. PN = Pine Nuts. CN = Cashew Nuts. C = Crustacean. WA = Walnut. H = Honey. SU = Sulphites.
Sticky date pudding
Dark, rich and comforting with warm toffee flavour served with vanilla bean ice cream. A familiar favourite. (G, W, E, M, S)
Seasonal fruit crumble
Freshly poached seasonal fruit beneath a golden crumble crust finished with whipped cream or vanilla ice cream. (G, W, M)
Trio of ice cream
A scoop of each - chocolate, vanilla bean and a refreshing sorbet, finished with rich chocolate soil for a touch of texture. (M)
Chilli-poached pineapple & coconut
Pineapple gently infused with warm chilli and citrus syrup, served with toasted coconut crumble and coconut cream. (A)
Chocolate & salted caramel tart
Deep dark chocolate and salted caramel in a crisp shell paired with vanilla bean ice cream (G, W, M, E, S)
The Lounge Bar – Snacks
Dishes marked with a * can be adjusted upon request — please just keep in mind they will still be made in the same kitchen space. V = Vegetarian. VG = Vegan. G = Gluten. W = Wheat. F = Fish. MO = Mollusca. E = Egg. SE = Sesame. M = Milk. S = Soy. A = Almond. PN = Pine Nuts. CN = Cashew Nuts. C = Crustacean. WA = Walnut. H = Honey. SU = Sulphites.
Warm citrus olives
Bright and zesty olives marinated with orange peel, garlic and a hint of chilli (VG)
Corn fritters & smoked chipotle aioli
Crispy and fresh, paired with a smoky chipotle aioli and a fresh lime wedge (V, M, G, W)
Karaage chicken
Japanese-style fried chicken with a crisp, golden crust, drizzled with soy–ginger glaze and a zingy wasabi mayo (M, S, E)
Summer mezze platter
A colourful spread of roasted capsicum, grilled courgette, whipped feta, hummus and tapenade with warm flatbread (V, G, W, M, S)
Charcuterie board
Celebrate New Zealand flavours with local Whitestone cheeses, cured meats, fresh fruit, pickles, and quince jelly - perfect to share (G, W, WA, H, S)
The Lounge Bar – Light Meals
Dishes marked with a * can be adjusted upon request — please just keep in mind they will still be made in the same kitchen space. V = Vegetarian. VG = Vegan. G = Gluten. W = Wheat. F = Fish. MO = Mollusca. E = Egg. SE = Sesame. M = Milk. S = Soy. A = Almond. PN = Pine Nuts. CN = Cashew Nuts. C = Crustacean. WA = Walnut. H = Honey. SU = Sulphites.
Cobb salad
A fresh take on the classic: grilled chicken, creamy avocado, red onion, cucumber, roasted honey kumara and egg, finished with a ranch dressing (E, M, H)
Roasted pumpkin & quinoa salad
Golden pumpkin, nutty quinoa, toasted seeds, feta, and baby spinach, tossed in a zesty citrus honey dressing (V, M, H)
Mercure club sandwich
Grilled chicken, fried egg, Whitestone brie, lettuce, tomato, jalapeno mayo on European Bakery sourdough with shoestring fries (G*, W*, E*, M*, S)
Heirloom tomatoes & bocconcini
Juicy heirloom tomatoes, creamy bocconcini, basil oil and aged balsamic (V, M*)
Seasonal soup of the day
Light, seasonal and homemade, served with toasted sourdough and butter (G*, W*, M*)
Truffle fries
Crispy shoestring fries tossed in truffle oil and sea salt (V)
The Lounge Bar – Bigger Meals
Dishes marked with a * can be adjusted upon request — please just keep in mind they will still be made in the same kitchen space. V = Vegetarian. VG = Vegan. G = Gluten. W = Wheat. F = Fish. MO = Mollusca. E = Egg. SE = Sesame. M = Milk. S = Soy. A = Almond. PN = Pine Nuts. CN = Cashew Nuts. C = Crustacean. WA = Walnut. H = Honey. SU = Sulphites.
Beef sirloin & fries
250g flame-grilled sirloin finished with herb butter. Served with fries and summer greens (M)
Akaroa salmon
Crispy-skinned pan-seared salmon with lemon–caper butter, fennel–orange slaw and crushed New Zealand potatoes (F, M)
Grilled NZ lamb salad
Tender lamb rump, roasted kumara, baby spinach, mint and feta, dressed with a bright citrus vinaigrette (M, H)
Beef burger
Juicy house-ground beef patty, aged cheddar, lettuce, tomato, caramelised onion and aioli on a toasted bun served with fries (E, G*, W*, M, SE, S)
Plant-based burger
Crispy plant-based tenders with tomato, vegan cheese, caramelised onion and smoky relish on a soft bun served with fries (VG*, G*, W*, M, S)
Truffle & asparagus risotto
Silky risotto infused with truffle oil, topped with grilled Kiwi-grown asparagus, a dollop of our homemade bacon chilli jam and aged parmesan. (V, VG*, M)
Beef ragu pappardelle
Slow-braised New Zealand beef in a rich tomato and herb sauce over fresh pappardelle (G, W, E, M)
The Lounge Bar – Desserts
Dishes marked with a * can be adjusted upon request — please just keep in mind they will still be made in the same kitchen space. V = Vegetarian. VG = Vegan. G = Gluten. W = Wheat. F = Fish. MO = Mollusca. E = Egg. SE = Sesame. M = Milk. S = Soy. A = Almond. PN = Pine Nuts. CN = Cashew Nuts. C = Crustacean. WA = Walnut. H = Honey. SU = Sulphites.
Chocolate brownie
Rich, gooey and served warm with vanilla bean ice cream (E, M, S)
Deconstructed cheesecake
Velvety baked cheesecake crumble layered with seasonal fruits and a bright berry coulis (M, G, W, S)
Trio of ice cream
A scoop of each - chocolate, vanilla bean and a seasonal flavour, finished with rich chocolate soil for a touch of texture (M)
Breakfast
Available from 6:30am - 10am
Continental Breakfast
Cereal, yoghurt, pastries, croissants, poached fruit, fresh fruit salad, cured meat, smoked salmon, New Zealand Puhoi cheese, fruit juice, tea & coffee
Alpine Breakfast
Includes Continental plus scrambled eggs, bacon, sausages, baked beans, mushrooms, hash browns and a daily selection of local and international dishes. Fried or poached free-range eggs available to order
Kick start the day!
Don’t be depresso, have an espresso - Just ask one of our baristas. +$0.50 for soy or almond milk
The Farmhouse
The Farmhouse serves Hanley’s Farm as an all-day neighbourhood meeting place rather than a formal destination restaurant. Its broad menu moves between café breakfasts, colourful bowls, burgers and casual main dishes, making it practical for families or groups whose appetites do not line up neatly. The best plates use freshness and contrast to keep familiar food lively: herbs, crisp salad, pickles and punchy sauces balance fried or grilled elements. The relaxed room also makes coffee, a quick lunch or an unhurried drink equally natural reasons to visit.
Use that flexibility to match the meal to the day. Brunch suits walkers and families starting early, while a burger or substantial bowl works after time on the nearby trails. Sharing a lighter vegetable plate alongside a richer main avoids a table full of similar flavours, and the bar gives adults options beyond coffee. This is a community venue, so the atmosphere can shift from quiet daytime catch-ups to busier family periods. Check the current menu for dietary choices and confirm the exact Jack Hanley Drive address before setting out.
Address: 23 Jack Hanley Drive, Hanley’s Farm, Queenstown 9371, New Zealand
The farmhouse Queenstown Menu
Breakfast
Available till 12pm. Dietary codes: V=Vegetarian, VG=Vegan, NGA=No Gluten Added, DF=Dairy Free, O=On Request.
Maple and Cinnamon Porridge
Poached pear, vanilla mascarpone, candied walnuts. V, DFO
Crispy Chicken & Waffle
Jalapeño jam, crispy fried chicken, golden waffle.
Berries & Cream Waffles
berry compote, hokey pokey, chantilly cream, golden syrup & berries. V
Eggs Benedict
Poached eggs, hollandaise, wilted greens, English muffin. V, NGO. Add bacon $7/ salmon $8/ mushroom $6
Big Breakfast
Eggs, bacon, sausage, halloumi, mushrooms, potato & cauliflower rosti, relish & toasted sourdough. NGO, VGO or DFO
Eggs Your Way
Free-range eggs on toasted sourdough with house made relish. V, NGAO, DFO
Shakshuka
Spiced tomato, eggs, herbs, dukkah butter toasted bread. V, NGO, DFO. Add chorizo $8/ halloumi $6
Breakfast Burger
Beef patty, bacon, cheddar, rosti, fried egg, tomato chutney, brioche bun. NGAO
On the Side
Hollandaise
Guacamole
Rosti / Grilled halloumi / Mushroom
Bacon / Sausage / Spanish chorizo
Extra Aioli or Tomato sauce
Day
Available from 12pm. Dietary codes: V=Vegetarian, VG=Vegan, NGA=No Gluten Added, DF=Dairy Free, O=On Request.
Soup of the Day
Grilled cheese. V, NGAO
Cheeseburger
Beef patty, sliced beetroot, toasted bun, bacon jam, fries. NGAO. Make it a double add $7
Brisket Burger
Slow cooked brisket, braised red cabbage, crispy onion, pickles, farmhouse sauce, toasted bun, fries. NGAO
Classic Caesar Salad
Cos lettuce, lardons, parmesan, croutons, caesar dressing. NGAO. Add crumbed chicken $7
Pulled Lamb Tacos
Pickled cabbage, spiced yoghurt, herbs, chili-mango relish, soft corn tortilla. NGA
Fish Tacos
Crispy battered fish, fresh slaw, guacamole, coriander, tom yum mayo, soft corn tortilla. NGA, DF
Nachos
Corn chips, cheese, salsa, sour cream, jalapenos, guacamole. NGA, V VGO, DFO. Add smoked brisket $8
Bangers and Mash
Smoked steak & onion sausage, potato puree, seasonal greens, caramelised onion gravy. NGA
Lamb Korma
Tender lamb curry, mint yoghurt, cucumber, rice, warm flat bread. NGAO
Ribeye Steak
Grilled ribeye, roasted root vegetables, rocket, parmesan, peppercorn sauce. NGA
Chicken Parmigiana
Crumbed chicken, Napoli, melted cheese, salad greens.
Fish & Chips
Fresh market fish, beer-battered, served with mixed greens, tartare and lemon. NGA
Roasted Vegetable Gratin
Tomato ragout, tahini yoghurt, salad greens. NGA
Lite Bites
Available from 3pm.
Salt & Pepper Squid
Crispy seasoned squid, watercress, peri-peri mayo.
Loaded Fries
Crispy fries, melted cheese, smoked brisket, pickles, farmhouse sauce.
Buffalo Wings
Crispy chicken wings, tossed in classic buffalo sauce, served with ranch. NGA
Peri-Peri Honey Wings
Crispy chicken wings, tossed in sticky peri-peri honey glaze, served with ranch. NGA
Fries
Served with tomato sauce. DF, NGA, V
Grilled Halloumi Bites
Herb pesto drizzle. V
Cauliflower Bites
Buffalo sauce. V, NGA
Pizzas
12 inch base / available from 3pm. Gluten free pizza base +$5.
Margherita
Buffalo mozzarella, cherry tomato, basil. V
Pepperoni
Chicken and Mushroom
Rocket, pizza bianca.
Desserts
5:00pm – close.
Classic Crème Brûlèe
Biscotti.
Sticky Date Pudding
Butterscotch, vanilla ice cream.
Bombolini
Nutella filled doughnuts, mascarpone, thyme sugar syrup.
Eton Mess
Otago summer fruits and berries, peach coulis. DF, NGA
Mackenzies Restaurant & Bar
Mackenzies is the dining room at the Rendezvous Heritage Hotel, positioned high enough in Fernhill to capture broad views across the lake. Its menu draws on seasonal New Zealand ingredients while keeping a familiar hotel-restaurant structure, with composed starters, substantial meat or fish dishes and classic desserts. Recent food photography shows a kitchen comfortable with both refined plating and hearty alpine combinations. The connected bar makes it easy to begin with a drink or keep dinner informal, and breakfast service adds another useful option for guests in the western end of Queenstown.
Choose Mackenzies when convenience, space and a lake outlook matter as much as culinary novelty. A carefully plated starter can reveal more of the kitchen’s technique before a robust main, while a vegetable-led dish provides balance for diners planning dessert. Ask about the current seasonal special and New Zealand wine by the glass rather than assuming the most familiar pairing is the most interesting. The restaurant can be quieter than central Queenstown, which suits conversation and family meals, but confirming the latest service schedule remains wise before walking up Fernhill Road.
Address: 91 Fernhill Road, Fernhill, Queenstown 9300, New Zealand
Mackenzies Restaurant & Bar Menu
Starters
Braised Pork Belly
Corn Cream, Burnt Apple Purée
Crispy Artichoke
Butter Bean Salad
Otago Venison Carpaccio
Caesar Dressing, Charred Sourdough
Seared Haloumi
Southland Manuka Hot Honey, Thyme, Heirloom Tomato
Lodge Lamb Puff
Shallot, Garlic Yogurt
Mains
Paprika Market Fish
Pea, Chorizo, Mixed Grains, Parsley Sauce
Slow Braised Chicken
Celeriac Mash, Caper, White Wine Velouté
Crispy Crumbed Pork Chop
Fennel, Celeriac Remoulade
Braised Beef Cheek
Brussel Sprouts, Pickled Shallot, Onion Purée, Pan Jus
Southland Lamb Rump
Shiitake Mushroom, Roasted Cauliflower Purée, XO Sauce
Grilled Beef Ribeye
Shallot, Kumara Purée, Pan Jus
Creamy Linguine
Courgette, Spinach, Ricotta, Pecorino Cheese
Sides
Fried polenta, Southland Manuka Hot Honey, Parmesan
Charred Brussels Sprouts, Feta, Truffle Oil
Whipped Garlic Butter Piccolo Potatoes
Roasted Beetroot, Baby Carrot, Kale Salad, Sesame Dressing
Desserts
Otago Plum & Apple Crumble
Greek Yoghurt
Baileys Chocolate Mousse
Chocolate Fondant, Vanilla Ice Cream
Tiramisu
Espresso, Mascarpone Cream
Kids Menu - Mains
Served with fries and seasonal vegetables or salad, with your choice of a soft drink or juice
Mini Cheeseburger
Beef Patty, Cheddar Cheese & Tomato Sauce in a Soft Bun
Fish & Chips
Crispy Market Fish with Fries and Lemon
Creamy Mac & Cheese
Three Cheese Macaroni Bake with Toasted Crumb
Kids Pasta Bowl
Napoli Sauce or Creamy Bacon Sauce
Mini Chicken Schnitzel
Crumbed Chicken Schnitzel with Fries
Kids Pizza
Stone-Baked Pizza with Fresh Tomato Sauce, Mozzarella, Basil, and Olive Oil
Kids Menu - Healthy Choice
Served with your choice of a soft drink or juice
Grillled Chicken
Chargrilled Chicken Strips with Steamed Vegetables
Veggie Snack Plate
Carrot Sticks, Cucumber, Cheese Cubes and Hummus
Kids Menu - Desserts
Ice Cream Sundae
Vanilla Ice Cream, Chocolate Sauce & Sprinkles
Warm Chocolate Brownie
Served with Vanilla Ice Cream
White Wine
Glass | Bottle
Maker Divinity Cross Pinot Gris 2024 - Gisborne, NZL
Maker Fleur De Lis Sauvignon Blanc 2024 - Marlborough, NZL
Maker Knighthood Chardonnay 2024 - Gisborne, NZL
Maker Fleur De Lis Sauvignon Blanc 2024 - Marlborough, NZL
Red Wine
Glass | Bottle
Maker Fire Eagle Pinot Noir 2023 - Marlborough, NZL
Maker Kings Key Merlot 2025 - Gisborne, NZL
Brookfield Cabernet Sauvignon 2021 - Hawke’s Bay, NZL
Dark Horse Double Down Red Blend NV - California, USA
Local Wine
Bottle
Bilancia Shyrah - Hawke’s Bay, NZL
Central Pinot Noir 2024 - Central Otago, NZL
Craggy Range Te Kahu Blend 2023 - Hawke’s Bay, NZL
Craggy Range Syrah 2024 - Hawke’s Bay, NZL
International Wine
Bottle
Charles Heidsieck Brut Réserve NV - Champagne, FRA
Chakana Nuna Estate Organic Malbec 2023 - Mendoza, ARG
Confini Chianti DOCG 2023 - Tuscany, ITA
La Chasse Cote Du Rhone Prestige 2023 - Rhone Valley, FRA
Last Bottle
Bottle
Akarua Riesling 2024 - Central Otago, NZL
Allan Scott Ceilia Brut NV - Marlborough, NZL
Biancia Shyrah - Hawke’s Bay, NZL
Craggy Range Te Kahu - Hawke’s Bay, NZL
Signature Cocktails
Blood Mount Lake
Nemiroff Vodka, Baileys, Chambord, Housemade Berry Jam
Crownberry Sour
Evan William Bourbon, Campari, Cranberry Juice, Orgeat
Golden Haze
La Chica Gold Infused with Chilli, Apricot Brandy, Passionfruit Pureé, Agave Syrup, Pineapple Juice
Maison de Methe
Fontbonne 1874, Creme de Menthe
Bottled & Canned Beer
DB Draught Beer - NZL
Mischievous Kea IPA - Queenstown, NZL
Monteith’s Black Beer - Greymouth, NZL
Digestif
Baileys | Ireland
Campari | Italy
De Kuyper Schnapps Butterscotch | The Netherlands
Final Thoughts
Dining across these neighbourhoods is less about chasing one busy centre and more about matching a meal to the landscape. NEST offers the most formal evening, Mora rewards a leisurely winery lunch, and Canyon Brewing and Rakau keep Arthurs Point sociable and relaxed. Jack’s Restaurant uses Lake Tewa and the Remarkables to turn a daytime meal into an outing, while South Eatery and Mackenzies make Fernhill’s height an advantage. The Farmhouse fills a different need with broad, approachable food for its growing local community.
Check each restaurant’s current menu and service times before travelling, particularly when planning dinner outside central Queenstown. Seasonal changes are part of the appeal, so ask what is especially good that day rather than fixing on a single dish too far in advance. Booking remains the safest approach for NEST, Mora and view-focused tables, while early contact helps larger groups at the more casual venues. With that preparation, the distance between Fernhill, Arthurs Point, Lake Hayes and Jack’s Point becomes an invitation to explore rather than an inconvenience.