Queenstown’s New Zealand and contemporary restaurants translate the southern landscape into very different dining experiences. Local lamb, venison, beef, market fish, shellfish, garden vegetables and Central Otago wine appear in lakefront dining rooms, intimate resort hotels and destination kitchens beyond the centre. The cooking may be polished, but the most memorable plates tend to keep a clear link to place through seasonality, smoke, foraged herbs, regional producers and the cool-climate wines grown around the basin.
The occasion should shape the restaurant. Rātā, NEST and True South reward a slower dinner built around several courses, while Botswana Butchery and The Lodge suit diners who want premium meat, generous sides and an extensive wine programme. Sherwood draws unusual depth from its kitchen garden and wood fire. Mora makes lunch part of a vineyard visit, and Wakatipu Grill turns a lakeside terrace into the centre of the experience. Podium is especially practical near the airport, while The Grille combines local produce with the ease of a waterfront brasserie.
Queenstown’s dining rooms become busy through ski season, school holidays and summer evenings, so reserve when timing matters. Ask whether a seasonal menu, tasting format or à la carte service is running on the date, and tell the restaurant about dietary needs when booking. Transport also matters: Mora, Wakatipu Grill, Sherwood and Podium sit away from the central walking grid. Allow enough time for the journey, then order with balance in mind by pairing richer meat or buttery fish with vegetables, acidity and a wine that supports rather than overwhelms the food.
Sherwood Queenstown
Sherwood cooks from the landscape immediately around it. An organic kitchen garden and hives influence a seasonal menu of wood-fired flatbreads, local seafood, vegetables, poultry, wagyu and lamb. The kitchen uses fire, preserving and careful fermentation without losing sight of the ingredient. A plate of market fish with kohlrabi and sorrel can feel precise, while lamb shoulder and twice-cooked potatoes make the same dining room generous and convivial.
The atmosphere is relaxed enough for lunch, yet dinner carries real occasion. Share a flatbread and several vegetable plates before choosing fish, meat or the kitchen’s multi-course format. Natural wine, local beer and garden-led cocktails follow the same regional thinking. Sherwood suits curious diners and mixed groups because plants receive the same attention as meat. The menu changes rapidly with the garden, so arrive ready to choose by season rather than expecting one permanent signature dish.
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
Rātā Restaurant
Rātā builds modern New Zealand cooking around South Island farmers, fishers, growers and foragers. The current menu might move from a burnt-butter potato rosti or vintage-cheddar doughnut to kingfish, salmon, cauliflower or slow-cooked meat. Ferments, native ingredients and carefully made sauces bring complexity, but the central flavour remains recognisable. A tasting menu provides the broadest view of the kitchen’s approach without turning every course into spectacle.
The Ballarat Street room works for anniversaries, considered dinners and visitors who want a clear expression of place. Begin with one or two snacks, then balance a rich main with something vegetable-led. Wine matching can illuminate the Central Otago context, though individual glasses offer more control over pace. Rātā’s menu changes often, so discuss allergies in advance and let the kitchen explain unfamiliar ingredients. Allow the evening to unfold slowly rather than fitting it between tightly scheduled activities.
Address: 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
Mora Wines & Artisan Kitchen
Mora Wines & Artisan Kitchen turns a meal near Lake Hayes into a long, unhurried daytime experience. The kitchen makes food from scratch with sustainable South Island ingredients, matching seasonal plates to Mora’s Central Otago wines. Breakfast may lead through eggs, baking and lighter dishes, while lunch adds local seafood, carefully cooked meat, vegetables, breads and desserts. The garden setting and cellar door make wine part of the meal without requiring a formal tasting format.
Choose a few plates that move between raw, grilled and vegetable-led preparations, then ask which current wine best fits the progression. A chef-selected menu removes decisions when time allows, while breakfast or one composed lunch dish suits a shorter visit. Mora is attractive for couples, families and friends prepared to travel beyond central Queenstown. Book ahead, especially in fine weather, and arrange transport if everyone wants to explore the wine pairing rather than nominate a driver.
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
NEST
NEST frames contemporary New Zealand fine dining with a broad view over Lake Wakatipu and the Remarkables. Its seasonal set menus use ingredients such as Fiordland venison, Mount Cook salmon, southern wagyu, market fish, local lamb and New Zealand honey. Precise purées, pickles, nuts and herbs give each plate several layers, while a dedicated vegetable main shows that the experience does not depend entirely on premium meat or seafood.
The three-course menu allows personal choice; the longer degustation creates a more complete narrative and needs a wider evening. Sunset adds drama to the windows, but the cooking deserves attention after the view darkens. NEST suits celebrations and romantic dinners, with the lounge useful for a drink before or after the meal. Dietary alterations can be limited on tightly composed dishes, so contact the restaurant early rather than waiting until the first course arrives.
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
Botswana Butchery
Botswana Butchery occupies a historic lakefront cottage and places premium meat at the heart of the menu. Dry-aged beef, lamb, venison and slow-cooked cuts are joined by oysters, fish and polished starters, while sauces and sides let diners shape a classic steakhouse meal. The cooking is luxurious and direct: careful sourcing, strong searing and rich accompaniments matter more than novelty for its own sake.
The restaurant suits a celebratory lunch, a business dinner or a group using one of the private rooms. Choose the cut and size with appetite in mind, then add one green or acidic side alongside potatoes rather than ordering every rich accompaniment. Seafood starters create a lighter opening before the butcher’s block. The wine cellar is extensive, so state a preferred style and budget when asking for guidance. Book during busy seasons and allow time for larger cuts to cook and rest properly.
Address: 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
The Lodge Queenstown
The Lodge Queenstown combines a warm club-like room with an assured modern menu of local produce. Bluff oysters, kingfish, venison and wagyu may sit beside house-made pasta, beetroot, seasonal fish and a deeply savoury burger. Charcoal and careful sauce work give meat depth, while pickles, fruit and fresh vegetables keep the food from feeling heavy. The lake view and broad by-the-glass wine programme make it easy to settle in.
This is equally useful for a late-afternoon drink that becomes dinner or a planned three-course meal. Meat pie croquettes and cured fish make lively smaller plates, while pasta offers a gentler alternative to steak. Share sides when ordering from the grill and use the sommelier’s advice to explore New Zealand wine without committing to a full bottle. The room is intimate and popular at sunset, so reserve a window table early if the outlook is important.
Address: 2 Rees Street, Queenstown 9300, New Zealand
The Lodge Queenstown Menu
Market Oysters
Natural, lemon
Price: MP
Natural, rhubarb mignonette
Price: MP
Natural, horseradish granita
Price: MP
Sides
Fries
spicy ketchup, blue cheese mayo
Duck fat potatoes
rosemary, sea salt
Brussel sprouts
caramelized palm sugar & red chilli dressing
Mixed leaf salad
ricotta, toasted seeds, basil dressing
Pasta
Cacio e pepe
spaghetti
Lumina lamb shoulder ragù
casarecce, Pecorino
Parsnip tortellini
brown butter sauce, sage, parsnip chips
Remarkable Funghi risotto
enoki, truffle oil
Entrée
Seared Kingfish
green apple, almond gazpacho
Lake Ohau wagyu tartare
roasted red pepper, egg yolk jam
Fritto misto
fried vegetables, mustard mayo
Cassoulet
deer sausage, cannellini beans
Roasted beets
stracciatella, grapefruit, crouton
Dessert
Sticky toffee pudding
vanilla ice cream, miso caramel sauce
Passionfruit pavlova
passionfruit curd, whipped cream
Dark chocolate mousse
roasted hazelnut, citrus oil, sea salt
Cheese
BRIE DE MOUTERE
Little River, Canterbury, pasteurised (cow)
PENINSULA BLUE
Barry's Bay, Duvauchelle, pasteurised (cow)
VINTAGE CHEDDAR
Barry's Bay, Duvauchelle, pasteurised (cow)
Snacks
Mediterranean style olives, lemon
House made sourdough bread
whipped garlic butter
'Fish & Chips'
citrus cured fish, battered chip, tartare sauce (2)
Meat pie croquettes
smoked cheddar (4)
Duck liver parfait rosette
mandarin purée (2)
Main
The Lodge Cheeseburger
wagyu beef, sambal, fries
Market fish
vichyssoise, chickpeas
Grilled Fiordland Wapiti
portobello & oyster mushrooms
Hanger Steak Frites au Poivre
T-Bone
steak jus, confit garlic
Signature Set Menu
125PP
Snacks for the table
Seared Kingfish, green apple, almond gazpacho
Parsnip tortellini, brown butter sauce, sage, parsnip chips
Grilled Fiordland Wapiti, portobello & oyster mushrooms
Served with Brussel sprouts
Passionfruit pavlova, passionfruit curd, whipped cream
Signature Cocktails
WINTER GREEN
Crisp, herbal, luminous. Gin, green apple & dill cordial, finished with Rodd & Gunn Sauvignon Blanc
FOREST FLAME
Warm, earthy, opulent. Cognac, Sherry, truffle infused honey, black walnut bitters
OTAGO ORCHARD
Fresh, spiced, vibrant. Calvados, Bénédictine, spiced cardamom cordial, fresh lemon
PEAR RIDGE
Delicate, fruited, elegant. Pear infused vodka, Domaine de Canton, Lillet Blanc, bay leaf cordial
BLUE NOTE
Aromatic, bittersweet, refined. Rye whisky, Amaro Montenegro, Earl Grey & grapefruit oleo saccharum
EASTERN DRIFT
Tropical, tangy, silky. Lemongrass & kaffir lime-infused tequila, tamarind, chilli & lime cordial, coconut milk
Beer & Cider
Michelob Ultra 4.2%
Altitude Brewing 'Queenstown Lager' Lager 4%
Altitude Brewing 'Sled Dog' Session Hazy 4.5%
Keruru Brewing 'Big Pigeon' Pilsner 5%
Keruru Brewing 'Imperial Nibs' Coconut Porter 8.5%
Crimson Badger Brewing 'Ginger Bear' Ginger Beer 4%
Champagne & Sparkling 150ml
Billecart- Salmon 'Le Réserve' Brut, NV - Mareuil-Sur-Aÿ
Quartz Reef Brut Rosé, NV - Bendigo
Rodd & Gunn 'Ensemble', Méthode Traditionnelle, NV - Marlborough
White
Maude ‘Mt Maude Vineyard’ Riesling (dry 10g RS), 2016 - Wanaka
Rodd & Gunn Single Vineyard Sauvignon Blanc, 2024 - Marlborough
Dog Point Vineyard Sauvignon Blanc, 2024 - Marlborough
Johanneshof Gewurztraminer, 2022 - Marlborough
Te Whare Ra Pinot Gris, 2023 - Marlborough
Red
Stewart Town ‘The Bounder’ Pinot Noir, 2019 - Bannockburn
Hawkdun Rise Pinot Noir, 2015 - Alexandra
Peregrine Pinot Noir, 2023 - Gibbston
Akitu A1 Pinot Noir, 2022 - Wanaka
Rodd & Gunn 'Schist & Sands' Pinot Noir, 2024 - Bendigo
Rosé
Les Jamelles 'Reflets Secrets' Rosé (GSM), 2024 - Pays d'Oc
Misha's Vineyard ‘The Soloist’ Pinot Rosé, 2024 - Bendigo
Winter Warmers
MULLED WINE
Merlot & Cabernet blend, Napoleon Brandy, winter spices, fresh citrus
HOT BUTTERED RUM
Dark & smoked rums, Amaro Montenegro, Sherry, whipped spiced butter, salted honey cream
HOT TODDY
House whisky blend, fresh lemon, orange, honey & ginger syrup
The Grille Bar & Restaurant
The Grille Bar & Restaurant is the current identity of Eichardt’s waterfront dining room. Its brasserie style places Central Otago and Southland produce into an approachable menu of seafood, free-range meat, vegetables and familiar comforts. The setting feels polished without requiring a tasting menu, and seasonal availability keeps the exact dishes moving. A lakefront lunch can therefore be as simple as fish and a glass of wine or expand into several courses.
Use the small plates to introduce local seafood, then choose one main that matches the pace of the day. Grilled meat benefits from a fresh side, while seasonal fish pairs naturally with a local white wine. The Grille works for couples, families and visitors who want a refined meal close to central Queenstown’s walking routes. Check the current menu in person or directly with the restaurant, as the online sample may not capture the day’s produce and specials.
Address: 9 Marine Parade, Queenstown 9300, New Zealand
Eichardt's Grille Menu
Bread & Snacks
Focaccia
Roast Garlic & Honey Butter
Crayfish Toast
Saffron Aioli, Black Garlic, Celery
Croquettes
Pancetta & Manchego, Parsley Mayonnaise
Tartiflette
Reblochon Cheese, Pancetta, Potato, Onion Jam
Entrées
Prawn Cocktail
Black Tiger Prawns, Cocktail Sauce, Horseradish, Lemon
Beef Tartare
Cornichons, Capers, Shallots, Egg Yolk, Espelette Potato Crisps
Remarkable Fungi
Mushroom Skewers, Green Garlic Butter, Pecorino
Big Glory Bay Salmon
Cured Salmon, Capers, Lemon, Red Onion, Crème Fraîche, Crostini
Chicken Liver Pâté
Hazelnuts, Golden Raisins, Late Harvest Otago Riesling, Brioche
Salad Chèvre Chaud
Meredith’s Goat Cheese Toast, Pear, Witlof, Mint, Candied Walnuts
Eichardt’s Clam Chowder
Smoked Fish, Pancetta, Old Bay Spice, Warm Baguette
Main Course
Fish & Chips
Tempura Blue Cod, Fries, Tartare Sauce, Lemon
Grilled Blue Cod
Brassicas, Olorosso Sherry, Almonds, Brown Butter
Crayfish Frites
Montpellier Butter, Lemon, Chervil, Fries
Leek & Mushroom Vol-au-Vent
Mustard Veloute, Paris Mash, Chardonnay Vinaigrette
Cheeseburger
Milk Bun, Caramelized Onion, Gold Cheshire Cheese, Pickles, Fries
Chicken Breast
Risotto Au Vin Blanc, Remarkable Fungi
Scotch Au Poivre
300g Grass Fed Beef, Hasselback Potatoes, Green Peppercorn Sauce
Royalburn Station Lamb Rack
Orange Kumara, Purple Fondants, Rosemary Jus
Sides
House Salad
Green Leaves, Witlof, Red Onion, Dijon Vinaigrette
Charred Brussel Sprouts
Toasted Almonds, Garlic Butter
Fries
Olive Salt, Parsley, Confit Garlic Aioli
Duck Fat Roast Potatoes
Rosemary, Sea Salt
Oysters
Natural, Red Wine Mignonette
Oysters
Natural, Red Wine Mignonette
The Grille Dinner – Winter Warmers
Mulled Wine, Hot Toddy or Winter Pimms
Cheese Fondue
Perfect to Share! Crusty Baguette, Pickles, Potatoes
Sticky Toffee Pudding
Walnuts, Toffee Sauce, Vanilla Bean Ice Cream
Dessert
Vanilla Crème Brûlée
Vanilla Bean Ice Cream
Sticky Toffee Pudding
Walnuts, Toffee Sauce, Vanilla Bean Ice cream
Chocolate Fondant
Labneh, Pumpkin Seed Brittle
Crêpes Suzette
Cointreau, Orange Segments, Whipped Cream
Champagne & Sparkling
Cloudy Bay Pelorus Rosé
Marlborough, NZ
Maude Methode Traditionnelle
Wanaka, NZ
Ruggeri Argeo Brut Prosecco
Veneto, IT
Ruggeri Argeo Prosecco Rosé
Veneto, IT
By The Glass Whites & Rosé
Chard Farm Sur Lie Pinot Gris
Gibbston, NZ | 2024
Vavasour PAPA, Barrel Aged Sauvignon Blanc
Marlborough, NZ | 2024
Cloudy Bay Sauvignon Blanc
Marlborough, NZ | 2025
Mt Difficulty Dry Riesling
Bannockburn, NZ | 2025
By The Glass Reds
Vavasour PAPA Pinot Noir
Marlborough, NZ | 2022
Mt Difficulty Pinot Noir
Bannockburn, NZ | 2024
Mt Difficulty Ghost Town Pinot Noir
Bendigo, NZ | 2023
Mt Difficulty Ghost Town Syrah
Bendigo, NZ | 2024
Whites & Rosé
Te Kairanga Estate Pinot Gris
Martinborough, NZ | 2025
Domaine Schlumberger Pinot Gris
Alsace, FR | 2017
Alphonse Mellott La Moussiere
Sancerre, FR | 2020
Martinborough Vineyard Home Block Sauvignon Blanc
Martinborough, NZ | 2025
Whites
The Hermit Crab Viognier Marsanne
McLaren Vale, AU | 2024
Pegasus Bay Gewurztraminer
Waipara, NZ | 2025
Akitu Pinot Noir Blanc
Wanaka, NZ | 2022
Domaine Schlumberger Pinot Blanc
Alsace, FR | 2019
Reds
Cellar List Available
Mt Difficulty Long Gully Pinot Noir
Bannockburn, NZ | 2019
Felton Road Pinot Noir
Bannockburn, NZ | 2024
Chard Farm Mata Au Pinot Noir
Gibbston, NZ | 2022
Domaine Thomson Surveyor Pinot Noir
Lowburn, NZ | 2022
Cocktails
Margarita
Patron Silver, Cointreau, Lime, Marlborough Sea Salt, Served on the rocks
Aperol Spritz
Aperol, Sparkling Wine, Soda
Espresso Martini
Vodka, Evil Bean Coffee Liqueur, Espresso, Vanilla
Beer
Heineken 500ml
On Tap
Tuatara Hazy Pale Ale 300ml
On Tap
Heineken Zero, Monteith’s Golden Light 2.5%
By The Bottle
True South Dining Room
True South Dining Room at The Rees focuses on ingredients sourced south of Christchurch and changes its menu monthly with smaller daily adjustments. The kitchen favours clean presentation and distinct seasonal flavours across local fish, lamb, beef and vegetables. Carefully made sauces, pickles and textural garnishes bring detail without hiding the producer. The adjoining cellar gives the restaurant unusual depth in both Central Otago wine and classic international bottles.
The quiet lake-facing room suits an unhurried dinner, especially for diners who value service and wine guidance. Ask about the tasting format and current à la carte options before booking, because seasonal changes can alter the structure as well as the dishes. A vegetable or seafood opening helps pace richer meat and dessert. True South also handles special occasions well, but its calm atmosphere is just as useful after an active day when conversation and a measured meal matter.
Address: 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
Podium Restaurant and Bar
Podium serves contemporary European and New Zealand food inside Sudima Queenstown Five Mile. The dinner menu moves through focaccia, fried cauliflower, beef tartare and scallops before market fish, grilled sirloin and seasonal vegetable dishes. Breakfast starts early, making the restaurant practical around flights or mountain plans. The cooking aims for clarity and comfort rather than elaborate theatre, with enough local produce to give a hotel dining room a clear Queenstown identity.
The outdoor mezzanine faces the Remarkables and is appealing in settled weather. At dinner, contrast one crisp starter with fish or beef and add vegetables according to the day’s menu. Mushroom congee provides a savoury vegetarian direction that feels more considered than a generic pasta substitute. Podium suits travellers staying near Frankton, local families and anyone avoiding a trip into the centre. Confirm outdoor seating and service hours, since weather and hotel operations can change the experience.
Address: 20 Grant Road, Frankton, Queenstown 9300, New Zealand
Podium Menu
Dinner Starters
Dietary codes: VG = vegan, V = vegetarian, DF = dairy free, GFI = gluten free ingredients, N = contains nuts, VGO = vegan option available, VO = vegetarian option available, DFO = dairy free option available, GFIO = gluten free ingredients option available. We cannot guarantee the food preparation environment is free from traces of all allergens. Please let our team know of any dietary allergies.
Flatbreads
Roasted garlic, herbs, sea salt (V); Basil pesto, sun-dried tomatoes, mozzarella, balsamic glaze (V); Beef, blue cheese, caramelised onion
Roast beetroot
whipped ricotta, candied walnuts, basil, cumin vinaigrette (V, VGO)
Goat cheese croquettes
wild thyme honey, candied walnut (V, N)
Chilli salt squid
lime aioli, micro greens (GFI)
Fried chicken
chilli crisp, garlic mayo', micro coriander (GFI)
Pork bites
honey soy glaze, sesame (DF)
Dinner Mains
Dietary codes: VG = vegan, V = vegetarian, DF = dairy free, GFI = gluten free ingredients, N = contains nuts, VGO = vegan option available, VO = vegetarian option available, DFO = dairy free option available, GFIO = gluten free ingredients option available. We cannot guarantee the food preparation environment is free from traces of all allergens. Please let our team know of any dietary allergies.
Soba noodle Ramen
fried tofu, edamame, carrot, bean sprouts, mushroom broth (VG). Add pork belly 8
Grilled herb halloumi burger
caramelised onion, salad, fries (V)
Beer-battered market fish
fries, lemon slaw', tartare (DF, GFIO)
Pan-roasted Akaroa King salmon
miso glaze, kumara purée, zhug, seasonal vegetables, micro coriander (DF, GFIO)
Prawn & chorizo linguine
chilli garlic butter, cherry tomato, parmesan (DFO)
Gochujang chicken burger
ponzu slaw', chilli fried egg, fries
250g sirloin steak
fries, salad, black garlic butter, jus (GFI)
Crispy pork belly
celeriac purée, baby carrots, jus (GFI)
Dinner Sides
Dietary codes: VG = vegan, V = vegetarian, DF = dairy free, GFI = gluten free ingredients, N = contains nuts, VGO = vegan option available, VO = vegetarian option available, DFO = dairy free option available, GFIO = gluten free ingredients option available. We cannot guarantee the food preparation environment is free from traces of all allergens. Please let our team know of any dietary allergies.
Truffle fries
parmesan, garlic mayo' (V, VGO)
Green salad
pear & parmesan, candied walnuts, lemon-honey vinaigrette (V, GFI, N, VGO)
Roast Pumpkin wedge
brown butter, dukkha (V, VGO, GFI)
Breakfast
Dietary codes: VG = vegan, V = vegetarian, DF = dairy free, GFI = gluten free ingredients, N = contains nuts, VGO = vegan option available, VO = vegetarian option available, DFO = dairy free option available, GFIO = gluten free ingredients option available. We cannot guarantee the food preparation environment is free from traces of all allergens. Please let our team know of any dietary allergies.
Smoothie bowl
house-made granola, seasonal fruit, coconut yoghurt, coconut shards, maple syrup (VG)
Eggs your way
(poached, fried, scrambled), sourdough (V, DFO, GFIO)
Poached egg
baby spinach, whipped avocado, dukkha, pickle & herb salsa, potato rosti (V)
Breakfast burrito
scrambled eggs, bacon, sausage, spinach, green tomato, jalapeño chutney
Chilli scrambled eggs
sourdough, smoked feta, chorizo, greens, parmesan (DFO, GFIO)
Podium brekkie
streaky bacon, breakfast sausage, eggs your way (poached, fried, scrambled), beans, mushrooms, rosti
Breakfast Sides
Each 8. Dietary codes: VG = vegan, V = vegetarian, DF = dairy free, GFI = gluten free ingredients, N = contains nuts, VGO = vegan option available, VO = vegetarian option available, DFO = dairy free option available, GFIO = gluten free ingredients option available. We cannot guarantee the food preparation environment is free from traces of all allergens. Please let our team know of any dietary allergies.
Roast mushrooms
(V)
Cold-smoked salmon
Streaky bacon
Breakfast sausage
Hash bites
Desserts
4PM - 9PM. Dietary codes: VG = vegan, V = vegetarian, DF = dairy free, GFI = gluten free ingredients, N = contains nuts, VGO = vegan option available, VO = vegetarian option available, DFO = dairy free option available, GFIO = gluten free ingredients option available. We cannot guarantee the food preparation environment is free from traces of all allergens. Please let our team know of any dietary allergies.
Thyme, honey & lemon cheesecake
ginger nut, honeycomb tuile (V)
Churros
chocolate sauce, salted caramel ice-cream (V,VGO)
Sticky date pudding
creme caramel, vanilla bean ice cream (V)
Sorbet selection
fruit compote (VG, GFI)
Bar Snacks
Dietary codes: VG = vegan, V = vegetarian, DF = dairy free, GFI = gluten free ingredients, N = contains nuts, VGO = vegan option available, VO = vegetarian option available, DFO = dairy free option available, GFIO = gluten free ingredients option available. We cannot guarantee the food preparation environment is free from traces of all allergens. Please let our team know of any dietary allergies.
Flatbreads
Roasted garlic, herbs, mozzarella, sea salt (V); Basil pesto, sun-dried tomatoes, mozzarella, balsamic glaze (V, GFO); Beef, blue cheese, caramelised onion (GFO available)
Goat cheese croquettes
wild thyme honey (V)
Chilli salt squid
lime aioli, micro greens (DF, GF)
Fried chicken
chilli crisp, garlic mayo', micro coriander (GFI)
Barbacoa Beef Nachos
chipotle braised beef, jalapeños, guacamole, sour cream, cheese (GFI)
Picante Jackfruit Nachos
black beans, jalapeños, guacamole, sour cream, cheese (V, VGO, GFI)
Truffle fries
parmesan, garlic mayo' (V, VGO)
Cocktails
PODIUM SOUR
Hayman's 'London Dry' Gin, Martini Rosso, strawberry purée, lemon, egg white, berry dust
VANILLA ICE
Woodford Reserve, Vanilla Galliano, sugar syrup, lemon juice egg white, sugar cinnamon Brule
APRÈS MOJITO
Sailor Jerry,Sodawater, lime, spiced ginger syrup, mint
LYCHEE MARTINI
Finlandia Vodka, Martini & Rossi Extra Dry, lychee liqueur
Mocktails
LYCHEE BASIL SMASH
Lyre's Agave Balnco,Lychee syrup, lime juice, Thai basil
LONDON LAWN
Lyre's 'London Dry', mint, lime, agave, soda
MANGO LASSI
Mango purée, coconut milk, condensed milk, spice mix
ALPINE SUNSET
Peach purée, strawberry purée, lime, lemon, mint, soda water
Beer & Cider
Guest Tap
(Please Ask Our Team) | New Zealand
Crimson Badger 'Ginger Beer'
(4%) | Queenstown
Canyon 'Gold' Helles Lager
(4%) | Queenstown
Canyon 'The Front' Pilsner
(4.9%) | Queenstown
White Wine
Chard Farm Riesling
Central Otago
Little Darling Pinot Gris
Marlborough (O, VG)
Chard Farm 'Sur Lie' Pinot Gris
Central Otago
Roaring Meg Sauvignon Blanc
Central Otago
Red Wine
Terra Sancta 'Mysterious Diggings' Pinot Noir
Central Otago
Chard Farm 'River Run' Pinot Noir
Central Otago
Gold River Pinot Noir
Central Otago
Mt Difficulty Pinot Noir
Central Otago (VG)
Gin
Scapegrace 'Classic'
New Zealand
Rifters
New Zealand
Cardrona 'The Source'
New Zealand
Hayman's 'London Dry'
Whisky / Whiskey
Benriach 'The Original Ten'
Single Malt, Scotland
Jura 'Seven Wood'
Single Malt, Scotland
Glenfiddich 12yo
Single Malt, Scotland
Non-Alcoholic
Coffee: Short Black, Long Black, Americano, Macchiato
Flat White, Latte, Cappuccino, Mochaccino, Matcha Latte
Iced: Coffee, Mocha, Chocolate, Matcha Latte
Wakatipu Grill
Wakatipu Grill occupies a broad lakeside terrace at Kelvin Heights and presents Central Otago ingredients through a contemporary grill format. Seasonal fish, local beef, vegetables and shareable starters are supported by craft beer and a strong regional wine focus. The cooking is at its best when the grill’s smoke and char are balanced with something fresh, while the lake and fire pit give the evening a sense of place beyond the plate.
Breakfast, lunch and dinner create different moods, so check which menu fits the visit. A sunset dinner rewards an early arrival, whereas lunch makes better use of the terrace in cooler months. Pair one grilled centrepiece with seasonal vegetables and avoid repeating heavy sauces across the table. The restaurant suits resort guests, families and couples willing to travel around the lake. Water-taxi and road timings deserve attention, particularly when returning to central Queenstown after the final service.
Address: 79 Peninsula Road, Kelvin Heights, Queenstown 9300, New Zealand
Wakatipu Grill Menu
Share Plates
Vegetarian △ | Vegan Option Available ▲ | Dairy Friendly Option Available ○ | Gluten Friendly Option Available □
Baked Ciabatta
Brown Butter
Baked Whitestone Camembert
Tomato & Jalapeño Chutney, Mini Pretzel
Chicken Bites
Chipotle Mayo
Cauliflower Bites
Chipotle Mayo
Chilli Garlic Prawns
Toasted Sourdough, Chilli Crisp
Olive & Nut Medley
Kiwi Artisan Olives, Spiced Nuts
Agria Fries
Add Truffle Oil, Parmesan +3
Garden Salad
Mesclun, Tomato, Carrots, Red Onion, Lemon Dressing
Grazing Platters
Zamora Charcuterie Platter
Zamora Cured Meats, Ciabatta, Whitestone Brie, Antipasti Vegetables, Chutney, Olives, Hummus
Mezze Platter
Crudities, Hummus, Tzatziki, Grilled Marinated Vegetables, Olives, Grilled Halloumi
Whitestone Cheese Platter
Farmhouse Cheddar, Windsor Blue & Chefs Brie, Crackers, Quince Paste, Grapes, Nuts, Honey
Main Plates
available until 12pm - 10pm
Lake Ohau Wagyu Burger
180g Lake Ohau Wagyu Beef Patty, Cheddar, WG Relish, Cos Lettuce, Gherkins, Red Onion, Agria Fries; Add Blue Cheese +4 Bacon +5 Egg +4 Extra Patty +12
Lake Ohau Beef Rump
Agria Fries, Garden Salad, Peppercorn Sauce
Pan Seared Fish
Roasted Kumara, Sautéed Broccolini, Beurre Blanc
Club Sandwich
Bacon, Chicken, Tomato, Lettuce, Agria Fries
Caesar Salad
Cos Lettuce, Anchovies, Parmesan, Croutons, Boiled Egg, Bacon; Add Chicken +8 Add Prawns +12
Desserts
15% surcharge on Public Holidays. Please inform our team about any dietary requirements. Whilst every effort will be made, we cannot guarantee that any item can be completely free of allergen. Vegetarian △ | Vegan Option Available ▲ | Dairy Friendly Option Available ○ | Gluten Friendly Option Available □
Chocolate Brownie
Chocolate Sauce, Chocolate Crumble, Vanilla Ice Cream
Crème Brûlée
MixedHoneycomb Ice Cream
Two Scoops Ice Cream
Apple & Rhubarb Crumble
Anglaise, Ice Cream. △
Crème Brûlée
Orange Compote, Ginger Crumble, Honeycomb Ice Cream. △□✽
Dark Chocolate Fondant
Black Currant Gel, Mixed Berry Sorbet. △
Caramelized Custard Tart
Crème Fraîche. △
A La Carte Breakfast
Vegetarian △ | Vegan Option Available ▲ | Dairy Friendly Option Available ○ | Gluten Friendly Option Available □. Please inform our team about any dietary requirements. Whilst every effort will be made, we cannot guarantee that any item can be completely free of allergen.
Berry & Coconut Granola
Mixed Berry Puree, Yoghurt, Granola, Toasted Almonds, Banana, Coconut Chips. Vegan Option: Coconut Yoghurt +3. ▲△○
Croque Monsieur
Shaved Ham Leg, Swiss Cheese, Béchamel, Mozzarella. □
Eggs Benedict
Poached Free Range Eggs, Toasted Sourdough, Ham, Herb Hollandaise. □
Eggs Royale
Poached Free Range Eggs, Toasted Sourdough, Wilted Spinach, Smoked Salmon, Hollandaise. □
Plated English Breakfast
Choice of Eggs, Crispy Bacon, Breakfast Sausage, Grilled Tomato, Sautéed Mushrooms, Hash Browns, Toasted Sourdough. ○□
Pancakes
Pancakes, Crispy Bacon, Caramelised Banana, Berry Compote, Maple Syrup. □
3 Egg Omelette
Select Your Toppings: Onion, Tomato, Capsicum, Mushroom, Ham, Smoked Chicken, Spinach, Mozzarella, Dairy Friendly Cheddar, Red Chilli Flakes. △□
Dumplings
6 pieces Mixed Vegetarian Dumplings, Soy Sauce, Chilli Oil. △□
Spiced Tofu Scramble
Served with Sourdough; Select Your Toppings: Onion, Tomato, Capsicum, Mushroom, Spinach, Mozzarella, Chilli Flakes. ▲△○□
Bakers Selection
Croissants, Assorted Danish, Toasted Sourdough, Banana Bread, Bonne Maman, Butter. △
Seasonal Fruit Plate
▲△○□
Breakfast Sides
8 ea. Vegetarian △ | Vegan Option Available ▲ | Dairy Friendly Option Available ○ | Gluten Friendly Option Available □
Hash Browns
△
Breakfast Sausages
Free Range Bacon
○□
Sautéed Mushrooms
▲△○□
Baked Beans
▲△○
Grilled Tomatoes
▲△○□
Breakfast Buffet
Continental Breakfast Buffet
Includes Cold Selection, Fresh Brewed Filtered Coffee, Dilmah Teas, Juices
Full Breakfast Buffet
Includes Hot & Cold Selection, Fresh Brewed Filtered Coffee, Dilmah Teas, Juices
To Start
Chef’s Recommendation ✽ | Vegetarian △ | Vegan Option Available ▲ | Dairy Friendly Option Available ○ | Gluten Friendly Option Available □
Baked Ciabatta
Brown Butter. ▲△○□
Green Lip Mussels Marinière
Cream, Garlic, Fresh Herbs, Dry White Wine, Toasted Sour Dough. ○□
Miso Glazed Pork Belly
Black Garlic & Apple Purée, Pickled Mustard Seeds, Granny Smith Apple. ○□✽
Leek, Potato, Watercress Soup
Toasted Sour Dough, Crème Fraiche, Crispy Shallots. □✽
Spring Pea & Mint Tart
Filo Pastry, Whipped Feta & Ricotta, Endive, Crispy Pancetta. ○
Ingredient of the Month – Pomegranate
A celebration of flavour and local talent. This month's Ingredient of the Month showcases pomegranate through Meral's Kibbeh, created in collaboration with Meral, a Wakatipu High School student. Inspired by her Jordanian heritage, the dish reimagines traditional Middle Eastern flavours.
Meral’s Kibbeh
Savannah Beef & Bulgar Wheat Croquette, Hummus, Pomegranate & Shallot Dressing. ○✽
From the Grill
Accompanied by Confit Tomato Purée, Caramelized Onion, and your choice of sauce. Chef’s Recommendation ✽ | Vegetarian △ | Vegan Option Available ▲ | Dairy Friendly Option Available ○ | Gluten Friendly Option Available □
Savannah Eye Fillet 200g
○□✽
Savannah Sirloin 250g
○□
New Zealand Lamb Rump 400g
○□
Savannah T Bone 500g
○□
Add 1 piece Grilled King Tiger Prawn to your Steak
○□
Sauces
4 each. Vegetarian △ | Vegan Option Available ▲ | Dairy Friendly Option Available ○ | Gluten Friendly Option Available □
Red Wine Jus
○□
Chimichurri
△□
Mushroom Sauce
□
Peppercorn Sauce
□
Blue Cheese Sauce
△□
Garlic & Parsley Butter
△□
Mains
Chef’s Recommendation ✽ | Vegetarian △ | Vegan Option Available ▲ | Dairy Friendly Option Available ○ | Gluten Friendly Option Available □
Crispy Gnocchi
Mushroom & Butter Emulsion, Remarkable Mushroom, Inoki Mushroom, Crispy Sage. △
Beef Cheek & Butter Bean Cassolette
Chorizo, Leek, Fresh Herbs. ○□
Burrata & Rocket Salad
Toasted Cashew Pesto, Sun Dried Tomatoes, Shallots, Extra Virgin Olive Oil. △□
MT Cook Alpine Salmon
Braised Leeks, Furikake, Leek Emulsion. ○□
To Share
Chef’s Recommendation ✽ | Vegetarian △ | Vegan Option Available ▲ | Dairy Friendly Option Available ○ | Gluten Friendly Option Available □
Slow Cooked Lamb Shoulder 1.1kg
Red Wine Jus. A signature slow-cooked dish, please allow 45 minutes. ○□✽
Grilled Half Peri Peri Chicken
○□
Sides
Chef’s Recommendation ✽ | Vegetarian △ | Vegan Option Available ▲ | Dairy Friendly Option Available ○ | Gluten Friendly Option Available □
Truffle Mashed Potato
▲△○□
Caesar Salad
Cos, Anchovies, Parmesan, Croutons. ○□
Broccolini
Smoked Shallots, Toasted Almonds. ▲△○□
Roasted Kumara
Chimichurri, Whipped Goat Cheese. ▲△○□
Mac & Cheese
Cheese Sauce, Parmesan Crumb. △✽
Garden Salad
Mesclun, Tomato, Carrots, Red Onion, Lemon Dressing. ▲△○□
Agria Fries
Aioli, Tomato Sauce. △○. Add Truffle Oil, Parmesan +3
Akarua Wine Match Dinner
3 Course Sharing Style Dinner | 125 per person. Paired alongside 3 wines from Akarua, a local Central Otago vineyard based in the renouned Bannockburn subregion.
3 Course Sharing Style Dinner
Paired alongside 3 wines from Akarua, a local Central Otago vineyard based in the renouned Bannockburn subregion.
Sharing Menu
$95 per person. Vegetarian △ | Vegan Option Available ▲ | Dairy Friendly Option Available ○ | Gluten Friendly Option Available □
Baked Ciabatta
Nutty Brown Butter. ▲△□○
Chilli Garlic Prawns
Chilli Crisp. □○
Miso Glazed Pork Belly
Black Garlic & Apple Purée, Pickled Mustard Seeds, Granny Smith Apple. □○
Bocconcini & Rocket Salad
Toasted Cashew Pesto, Sun Dried Tomatoes, Shallots, Extra Virgin Olive Oil. △□
Slow Cooked Lamb Shoulder
Sautéed Broccolini, Roast Kumara, Red Wine Jus. □○
Chef’s Selection Dessert Plate
Beer
On tap 400ml; Bottles & cans 330ml
Emersons Pilsner
Dunedin, NZ
Panhead Supercharger APA
Wellington, NZ
Canyon Brewery Cardrona Hazy IPA
Queenstown, NZ
Stella Artois
Belgium
White Wine
glass 150ml | bottle 750ml
Misha’s Vineyard Dress Circle
Bendigo, Central Otago, NZ
Gibbston Valley GV Collection
Bendigo, Central Otago, NZ
Akarua
Bannockburn, Central Otago, NZ
Quartz Reef
Bendigo, Central Otago, NZ
Central Otago Pinot Noir
glass 150ml | bottle 750ml
Two Paddocks ‘Picnic’
Alexandra
Misha’s Vineyard ‘Tempo’
Bendigo
Gibbston Valley GV Collection
Cromwell Basin
Domaine Thomson ‘Aspiring’
Cromwell Basin
Red Wine
glass 150ml | bottle 750ml
Saint Clair Origin Merlot
Marlborough, NZ
2021 Black Estate ‘Home’ Cabernet Franc
Waipara Valley
2023 Craggy Range Te Kahu Merlot Cabernet
Hawke’s Bay
2022 Martinborough Vineyard Pinot Noir
Martinborough
Spirits
30ml
Rogue Society
Northburn, Central Otago
Scapegrace Classic
Northburn, Central Otago
Scapegrace Gold
Northburn, Central Otago
Scapegrace Black
Northburn, Central Otago
Whisky Library
30ml
White & Mackay
Johnnie Walker ‘Red Label’
Johnnie Walker ‘Black Label’
Chivas Regal 12 Year Old
Liqueurs & Aperitifs
30ml
Kahlua
Malibu
Baileys
Dessert Wine & Digestifs
glass 60ml | bottle 375ml; Cognac 30ml
Misha’s Vineyard ’The Cadenza’ Late Harvest Gewürztraminer
Bendigo, Central Otago, NZ
Yalumba Museum
South Australia
Grant Burge 10 Year Old Tawny
South Australia
Final Thoughts
Queenstown’s contemporary kitchens express the region through far more than scenery. Sherwood and Rātā bring season and technique into sharp focus, NEST and True South slow the evening into several composed courses, and Botswana Butchery and The Lodge make local meat and wine feel celebratory. Mora connects lunch directly to the vineyard, while Podium, The Grille and Wakatipu Grill prove that practical locations and broad menus can still carry a strong southern identity.
Choose according to pace, transport and appetite. Reserve destination dining rooms, allow tasting menus their full time, and plan the return journey from Lake Hayes, Kelvin Heights or Frankton. Build balance into the order by moving between seafood, vegetables, smoke and richer meat rather than treating every plate as a centrepiece. Confirm the current menu and dietary arrangements directly, then let seasonal produce and regional wine determine the details of the meal.