logo

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.

learn more
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.

Learn more

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.

book a table

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 & rosemary

16

Mushroom, smoked mozzarella, peppercress

26

Big Glory Bay salmon, cucumber, lemon, dill, creme friache

28

Martinez chorizo, broccoli, pecorino

26

SNACKS

Comice pear, goats curd, almond, honey

14

Salt baked baby beets, navel orange, buckwheat

15

Pickled Stewart Island mussels, carrot & saffron

18

Smoked warehouse croquettes, salt & vinegar

18

Chicken oysters, bbq laque, sage

18

Venison tartare, spent coffee cracker, horseradish, chive

18

LARGER PLATES

Barlotto, spring green pods, pink oyster mushroom

32

South Island market fish, potato, leek, sorrel

39

Sherwood duck sausage, cauliflower, blueberry, nasturtium

39

Fiordland wapiti venison, charred cipollini onion, salsa verde

42

Blackfoot paua bolognese, malfadine, karengo butter, native spinach

45

Sherwood duck sausage, cauliflower, quince, sage

39

Blackfoot paua bolognese, ink noodles, karengo butter, native spinach

42

Lumina lamb shoulder to share

85

GARDEN PLANTS & VEGETABLES

Cos lettuce, radish, avocado ranch

16

Twice cooked potatoes, garlic sour cream, chilli salt

14

Spring bunch carrots, tahini, seed dukkah

16

Nevis garden asparagus, caper raisin vinaigrette, ricotta salata

18

LEAVE IT TO US- 2 people minimum

85pp


BREAKFAST

7am-11am


DAILY BAKED

Buttermilk & cheddar scone

6

Cinnamon & apple danish scroll

8

Sherwood sourdough & seed loaf, cultured butter, seasonal jam

10

House blend granola, almond, pears, coconut yoghurt

16

Brioche roll, Havoc bacon & fried egg, onion jam, pecorino

20

OR

Brioche roll, Martinez chorizo & egg

20

Stewart Island salmon omelette, cucumber, lemon, dill

26

Nevis garden asparagus, egg butter, seed bread, rocket

24

Scrambled eggs, truffles mushroom, sourdough

24

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

ACCOMMODATION

Sleep with us.

Book now

OUR RESTAURANT

Dine with us.

Book now