EAT WITH US
HOME GROWN
Things don’t travel very far before you eat them at Sherwood. On a piece of land that was covered with bracken, a few wilding pines and an abandoned kitchen sink, we created a large vegetable garden, which we farm under organic principles. It changes the way we cook: growing seasons in Queenstown are shorter because of our southerly position, so particular varieties of plants come and go very quickly, and we have to take advantage of that.
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IF WE CAN'T GROW IT OR FORAGE FOR IT, WE BUY IT LOCALLY
LOCAL AND SUSTAINABLE
We gather produce from all over Central Otago – wild thyme and rosemary, highly fragrant and full of flavour from the craggy hills of the Kawarau Gorge, Birch Bolette mushrooms from a secret spot somewhere above Lake Hayes, elderflower, fruit, nuts and berries from trees that grow wild around the basin, many planted by early settlers in a bid to give themselves something to eat.
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A SENSE OF PLACE
We draw inspiration from the landscapes we call home. The ingredients, flavours, colours and textures of our food and drink reflect the changing seasons and we look forward to welcoming you in.
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OUR PRODUCERS
DUNCAN FORSYTH
Wine Maker / Community champion
Getting involved in the burgeoning Central Otago wine industry while contributing to the local community seem the most natural thing in the world to Duncan Forsyth. Not content to lead the development of organic wine making practice in the region through his Gibbston Valley winery, Mt Edward, Duncan has also overseen the establishment of Queenstown's spectacular community run LUMA festival of light.
In the spirit of generosity and leadership, they've become famous for, Mt Edward was the first local winery to make wine for our house bottled programme.
The team at Mt Edward are committed to far more than making bloody great wine. As Duncan says, "if we want to leave any sort of legacy, it’s that in 200 years’ time people will still be talking about it. It will have become part of the social fabric. That starts with the understanding of our place and respect to Tangata Whenua."
DINNER
5.30pm-Late
WOODFIRED FLATBREADS
Confit garlic & wild thyme
16
Green tomato, spiced pork sausage, Akarua olive, lovage
23
Oyster mushroom, smoked mozzarella, peppercress
26
Te Mana lamb bacon, onion jam, pecorino, rosemary
26
Big Glory Bay salmon rillette, cucumber, salt lemon, black dill
29
SUMMER GARDEN PLANTS & VEGETABLES
Nectarine, goats curd, hotel honey, nasturtium
14
Sherwood lettuces, honey mustard & whey dressing
14
Twice cooked potatoes, garlic sour cream, chilli salt
14
Broad bean tart, whipped avocado, purslane
17
Honey & pearl sweetcorn, fermented red pepper butter, burnt lime
16
Green beans, caper raisin vinaigrette, ricotta salt, mint
18
Butternut squash, speltotto, mushroom, cavolo nero
32
SEAFOOD & MEATS
Smoked Moki croquettes, salt & vinegar
18
Pickled Stewart Island mussels, saffron, carrot
20
Chicken oyster skewers, bbq laque, sage
18
Wagyu beef tartare, seed cracker, horseradish, caper
20
Whole flat fish, romesco, courgette, fennel
39
Sherwood duck sausage, cauliflower, cherry, sage
37
Blackfoot paua bolognese, ink noodles, karengo butter, native spinach
39
Wagyu beef bavette, charred cipollini onion, salsa verde
39
Te Mana Lamb shoulder to share
75
Gingerbread waffle, strawberry, rose, yogurt sorbet
16
Chocolate cremeaux, blackcurrant, anise hyssop, malt caramel ice cream
18
Oat milk panna cotta, rhubarb
12
LEAVE IT TO US- 2 people minimum
85pp
BREAKFAST
7am-11am
DAILY BAKED
Buttermilk & cheddar scone
6
Cinnamon & apple danish scroll
8
Wood fired sourdough & seed loaf, cultured butter
8
House blend granola, almond, cherry, coconut yoghurt
15
Watermelon, organic ricotta, hotel honey, lemon balm
15
Gingernut pancake, grapefruit, earl grey ice cream
18
Havoc bacon & fried egg brioche roll
18
Beetroot roll, mushroom, native spinach, romesco
20
Sherwood smoked salmon, dill creme fraiche, seed toast
21
SIDES
Fried potatoes
8
Scrambled eggs
10
Havoc bacon
12
Avocado & radish sprouts
12
Spiced pork sausage
16
DRINKS
LOCAL, NATURAL WINES FROM THE BARREL
Carrick Sauvignon Blanc
12
Mt Edward Chardonnay
13
Aurum Chardonnay
14
Aurum Pinot Gris Rose
14
Carrick Jose Rose
12
Mt Edward Pinot Noir
15
Aurum Libera Pinot Noir
18
*Wines available by the 1/2 bottle and the bottle
OUR PICKS
Quartz Reef, Methode Traditionelle, Brut NV
78
Amisfield Methode Traditionelle 17, Brut
85
Quartz Reef Vintage Blanc de Blancs 15, Otago NZ
165
Silver Wing, Pet Nat Chardonnay 21, Waipara
75
Pyramid Valley, Orange 20, N.C, NZ
60
Alpine Wine Co, Skin Contact Riesling 21, Otago
64
Greywacke, Reisling 19, Marlborough
68
Dicey, Chenin Blanc 21, Bannockburn
68
Felton Road, Vin Gris 21, Otago
90
Alpine Wine Co, Field Blend Rose 21, Otago
68
Bryterlater, Brambles Field Blend 20, North Canterbury
78
Alpine Wine Co, Pinot Noir 21, Otago
75
Felton Road, Calvert Pinot Noir 19, Central Otago NZ
165
Cru, Cabernet Franc 18, Hawkes Bay, NZ
75
Organised Chaos, Syrah '19, Hawkes Bay, NZ
72
COCKTAILS
Peak Season Spritz
19
Summer Punch
19
Native Negroni
19
Sherwood Gimlet
20
Stone fruit Margarita
20
Jaffa Old Fashioned
21
Hazelnut Espresso Martini
20
BEER
DRAUGHT
ALTITUDE QUEENSTOWN
Gold Panners Lager
9
Mischievous Kea IPA
11
Powder Day Pilsner
11
Jam Session Sour No. 4
12
CANYON QUEENSTOWN
Zenkuro Yuzu Rice Lager
11
Point Pressed Apple Cider
11
BOTTLE & CAN
Speights Gold Medal Ale 750ml
12
Garage Project Fugazi (light) 330ml
10
Garage Project Tiny Hazy Non Alcoholic 330ml
10
Abel Methode Cider 500ml
17
NON ALC SPIRITS
Ecology + Co London Dry, Auckland
10