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
5pm-Late
WOODFIRED FLATBREADS
Confit garlic & wild thyme
12
Spring garden primavera, quark cheese, lemon, mint
20
Oyster mushroom, smoked mozzarella, watercress
20
Sherwood spiced pork sausage, jersey bennies, parsley
21
Te Mana lamb bacon, onion jam, pecorino cheese, rosemary
22
EVERYTHING ELSE
House marinated Akarua green olives
12
Salt baked golden beets, mandarin, fennel
15
Pickled Diamond surf clams, saffron, wood sorrel
18
Smoked Moki croquettes, salt & vinegar
16
Chicken oyster skewers, bbq laque, sage
16
Wagyu tartare, seed cracker, horseradish, green onion
18
Jerusalem artichoke agnolotti, mushroom, rainbow chard
30
Whole flat fish, purple sprouting broccoli, vermouth blanc
34
Blackfoot paua, ink pappardelle, spring leeks, karengo butter
38
Sherwood duck sausage, blueberry, ruby cabbage, lovage
32
Havoc pork scotch, romesco, courgette, mizuna
32
Te Mana Lamb shoulder to share
75
Butter crunch salad, radish, avocado ranch
12
A bunch of spring carrots, tahini, honey, almond dukkah
14
Nevis Garden asparagus, caper raisin, ricotta salata
14
Twice cooked potatoes, garlic sour cream, chilli salt
12
Tamarillo tart, lemon curd, gingerbread sable
16
Chocolate fondant, spent coffee, malt caramel ice cream
18
Oat milk panna cotta, rhubarb
12
LEAVE IT TO US- 2 people minimum
75pp
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, pear, coconut yoghurt
15
Steel cut oats, rhubarb, muscavado & clotted cream
15
Havoc bacon & fried egg brioche roll
18
Portobello mushroom & egg brioche roll
18
Slow cooked eggs, spinach, asparagus, labneh, dukkah
18
Sherwood smoked salmon, dill creme fraiche, seed toast
21
SIDES
Fried potatoes
8
Scrambled eggs
10
Havoc bacon
12
Avocado & radish sprouts
12
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
Mount Edward, Pet Nat Blanc, Otago
72
Quartz Reef, Methode Traditionelle, Brut NV
78
Amisfield Methode Traditionelle 17, Brut
85
Quartz Reef Vintage Blanc de Blancs 15, Otago NZ
165
Pyramid Valley, Orange 20, N.C, NZ
60
Alpine Wine Co, Skin contact Reisling 21, Otago
64
Dicey, Chenin Blanc 21, Bannockburn
68
Greywacke, Reisling 19, Marlborough
68
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
Flora Spritz
18
Tamarillo Margarita
20
Native Negroni
18
Sherwood Smash
20
Spiced Rum Old Fashioned
19
Hazelnut Espresso Martini
20
BEER
DRAUGHT
ALTITUDE QUEENSTOWN
Gold Panners Lager
9
Mischievous Kea IPA
11
Powder Day Pilsner
11
Rye Porter #1
11
Cider
11
CANYON QUEENSTOWN
Conehead Hazy Pale Ale
11
BOTTLE & CAN
Abel Methode Cider 500ml
17
Speights Gold Medal Ale 725ml
12
Garage Project Fugazi (light) 330ml
10
NON ALC SPIRITS
Ecology + Co London Dry, Auckland
10
Ecology + Co Asian Spice, Auckland
10