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
Chris Scott
Chris has called Queenstown home for almost a decade after growing up in the Waikato where he completed his chefs training before scoring a scholarship to work in UK hotels. He went through the Michelin system in Europe before eventually coming home to NZ via Australia and a few stop overs there to further hone his skills in some of Melbourne's top eateries.
Back in the Waikato, Chris set up his own restaurant, Zinc Bar & Eatery with his wife Hayley which they ran together for six years before making the move to Queenstown where Chris became the Executive Chef at Josh Emett's restaurant, Rata.
Chris's style and ethos has always been connected to plants so when the opportunity arose to helm the Sherwood kitchen and its sizeable organic kitchen garden he jumped at the chance and made the switch.
"Having access to the garden and the chance to influence what we grow in it is amazing" he says. "The versatility it offers is huge in a creative sense."
The menu that Chris has created at Sherwood is hyper-seasonal and based around sustainability and what is grown in the garden. "There's a focus on well-being at Sherwood and the food is a significant part of that."
Having just been awarded Two Hats in The Cuisine Good Food Guide Awards for 2021/2022 Chris has certainly made an impact on the Otago dining scene and we invite you to come in and taste it for yourself.
DINNER
5.30pm-Late
WOODFIRED FLATBREADS
Confit garlic & wild thyme
16
Green tomato, spiced pork sausage, Akarua olive, lovage
26
Oyster mushroom, smoked mozzarella, peppercress
26
Te Mana lamb bacon, onion jam, pecorino, rosemary
29
Big Glory Bay salmon rillette, cucumber, salt lemon, black dill
29
AUTUMN GARDEN PLANTS & VEGETABLES
Comice pear, goats cheese, hazelnut
14
Baby cos lettuces, radish, green goddess dressing
16
Twice cooked potatoes, garlic sour cream, chilli salt
14
Heirloom tomato tart, whipped avocado, nasturtium
18
Wood fired butternut squash, tahini, almond & seed sukkah
18
Brussel sprouts, caper raisin vinaigrette, ricotta salt, mint
18
NZ biodynamic rye spelytotto, celeriac, shiitake, hazelnut
32
SEAFOOD & MEATS
Smoked Moki croquettes, salt & vinegar
18
Pickled Stewart Island mussels, carrot, saffron
18
Chicken oyster skewers, bbq laque, oregano
18
Wagyu beef tartare, seed cracker, horseradish, caper
18
South Island market fish, tomatoes, fennel, sourdough batter scraps
39
Sherwood duck sausage, cauliflower, quince, sage
39
Blackfoot paua bolognese, ink noodles, karengo butter, native spinach
42
Wagyu beef bavette, charred cipollini onion, salsa verde
42
Te Mana Lamb shoulder to share
85
Gingerbread waffle, strawberry, rose, yogurt sorbet
16
Chocolate cremeaux, chilean guava, malt caramel
18
Oat milk panna cotta, rhubarb
14
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, preserves
8
House blend granola, almond, pears, coconut yoghurt
16
Steel cut oats, plum jam, mascarpone, oat milk
16
Gingernut pancake, grapefruit, earl grey ice cream
17
Brioche roll, Havoc bacon & fried egg, onion jam
20
Beetroot roll, mushroom, native spinach, romesco
20
Sherwood smoked salmon, dill creme fraiche, seed toast
21
SIDES
Fried potatoes
8
Scrambled free range eggs
12
Havoc bacon
8
Sherwood grown indigo rose tomatoes
8
Toasted seed loaf or sourdough
6
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