Sherwood's restaurant and bar remain open on Frankton Road while the wider property is being refurbished, continuing to serve breakfast, lunch and dinner throughout the day. Inside, timber, natural textures and warm lighting create an understated room around a large central bar; outside, the Queenstown landscape provides the restaurant's deeper reference point. The atmosphere is polished without feeling detached from its setting, giving the seasonal cooking space to lead whether diners arrive for a morning plate, a flatbread at lunch or the full evening menu.
The kitchen's on-site vegetable garden is not decorative. Queenstown's short growing season determines what is ready and when, so the chefs respond to ingredients that can appear briefly and then disappear. What cannot be grown on the property is gathered from New Zealand producers or, where possible, foraged locally: thyme and rosemary from the Kawarau Gorge, wild mushrooms near Lake Hayes, and fruit, nuts and berries from around the basin. That dependence on place gives the menu a clear logic even as individual dishes change.
Current lunch and dinner choices show that logic at several scales. Wood-fired flatbreads carry garlic and wild thyme, oyster mushroom, nduja or smoked fish. Smaller plates move through Marlborough oysters, market fish crudo, southern octopus and wagyu tartare. Larger dishes include hazelnut speltotto with pumpkin and mushrooms, southern fish with sorrel and vermouth beurre blanc, organic chicken, wagyu bavette and pāua pasta enriched with karengo butter. Lumina lamb shoulder is built for sharing, while beets, carrots, potatoes and brassicas receive the same composed treatment as meat and seafood.
The bar follows the kitchen's regional and low-waste instincts. Natural wine is a focus, with several selections poured from taps, while local beer and garden-led cocktails keep the drinks grounded in the same seasons as the food. Sherwood received one Michelin star in 2026, recognition that sits naturally beside its long-standing emphasis on produce and place. Yet the restaurant remains accessible across the day: breakfast baking, a casual flatbread and a three-course leave-it-to-us dinner all offer different ways into the same garden-to-table philosophy.
Address: 554–558 Frankton Road, Queenstown 9300, New Zealand
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