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
5.30-Late
WOODFIRED FLATBREADS
Confit garlic & wild thyme
10
Oyster mushroom, smoked mozzarella, watercress
20
Spiced pork sausage, urenika potato, padron peppers
20
Smoked Glory Bay salmon, dill creme fraiche, preserved lemon
22
Te Mana lamb bacon, onion jam, pecorino cheese, rosemary
20
EVERYTHING ELSE
Persimmon, whipped goats curd, candied walnuts
12
Salt baked beets, radicchio, fennel, navel orange
16
Smoked Moki croquettes, salt & vinegar
15
Chicken oyster skewers, bbq laque, sage
16
Wagyu faux fillet, pickled salad onion, horseradish, alexander
18
Jerusalem artichoke agnolotti, mushroom, rainbow chard
28
Whole flat fish, leeks, burnt butter, hazelnuts
34
Blackfoot paua bolognese, ink pasta, karengo butter
38
Sherwood duck sausage, cauliflower, apple, sage
30
Pork scotch, black garlic, swede, kalettes
32
Te Mana Lamb shoulder to share
75
Garden greens, fermented rye grains
12
Crown pumpkin, hummus, almond & seed dukkah
14
Wood roasted brussels, caper raisin, ricotta salata
14
Twice cooked potatoes, garlic creme fraiche, chilli salt
12
Tamarillo custard tart
16
Chocolate fondant, spent coffee, malt caramel ice cream
18
Oat milk panna cotta, rhubarb
12
LEAVE IT TO US- 2 people minimum
70pp
BREAKFAST
7am-11am
Fresh baked buttermilk & cheddar scones
6
Cinnamon & apple danish scroll
8
House blend granola, almond, pear, coconut yoghurt
12
Steel cut oats, rhubarb, muscavado & clotted cream
12
Brioche roll, bacon & fried egg, onion relish
14
Slow cooked eggs, garden greens, mushroom, sukkah & labneh
16
House smoked salmon, dill, creme fraiche, seed toast
21
SIDES
Toast, cultured butter & preserves
8
Fried potatoes
8
Avocado & radish sprouts
10
Havoc bacon
10
Scrambled eggs
10
Sherwood spicy sausage
12
LEAVE IT TO US
25pp
Minimum of 2 people, served family style
DRINKS
LOCAL, NATURAL WINES FROM THE BARREL
Mt Edward Pinot Blanc
11
Mt Edward Pinot Noir
13
Carrick Sauvignon Blanc
12
Aurum Chardonnay
13
Mt Edward Chardonnay
12
Carrick Jose Rose
12
Aurum Libera Pinot Noir
16
*Wines available by the 1/2 bottle and the bottle
OUR PICKS
Methode Traditionelle, Quartz Reef, 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
Moonlight Mile, Chardonnay 20, Nelson, NZ
63
Q, Pinot Gris 20, Waitaki Valley, NZ
60
Black Estate Wildlife Pinot Noir 20, N.C NZ
90
Felton Road, Calvert Pinot Noir 19, Central Otago NZ
165
Cru, Cabernet Franc 18, Hawkes Bay, NZ
75
Dune, Tirari, Field Blend '18, Mc LarenVale AU
58
Askerne, Merlot Cab Franc, Malbec 18, NZ
58
Organised Chaos, Syrah '19, Hawkes Bay, NZ
72
COCKTAILS
Flora Spritz
18
Persimmon Margarita
20
Native Negroni
18
Sherwood Manhattan
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