threeSixty Restaurant & Bar brings public lakefront dining into Crowne Plaza Queenstown on Beach Street. The room is pitched as casual rather than ceremonial, with views across Queenstown's natural setting and an all-day service that works for a solo meal, drinks and nibbles, or sharing plates among friends. External guests can book a table and use complimentary valet parking, making the restaurant accessible beyond hotel stays.
The June 2026 menu starts with small plates that connect local references to globally influenced seasoning. Cardrona gin-cured alpine salmon is matched with mānuka honey and herb sour cream, dill oil and pickled radish. Za'atar fried chicken adds fermented Kaitaia chilli yoghurt, while crispy cauliflower comes with baba ghanoush, dukkah and pomegranate. Winter bruschetta layers buffalo mozzarella, pepperonata and olive crumbs over another meat-free choice.
The flexible grill section lets diners match Angus rib eye, high-country salmon or free-range chicken breast with sauces and vegetable sides. Elsewhere, a slow-braised Cardrona Valley merino lamb shank celebrates an Otago ingredient directly, and larger plates include crispy pork belly, smoky eggplant, Caesar salad and beer-battered fish and chips. This structure lets a table decide between individually composed mains and a customised plate from the grill.
Deep-dish pizzas keep the relaxed side of the restaurant visible through pepperoni, Margherita, buttery Indian chicken and halloumi with courgette and honey. Dessert is more composed: dark chocolate lava cake comes with mousse and spiced pineapple, Danish butter pudding is paired with Otago berry compote, and the Queenstown pavlova combines tropical curd and coulis with kiwi and boysenberry sorbet. The menu can therefore move easily from bar food to a complete evening dinner.
Address: 93 Beach Street, Queenstown 9300, New Zealand
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