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
5pm-Late
WOODFIRED FLATBREADS
Confit garlic & rosemary
16
Oyster mushroom, truffle, smoked mozzarella, watercress
26
Big Glory Bay salmon, cucumber, lemon, dill, creme friache
28
Jerusalem artichoke, creamed leeks, mustard, pancetta
26
SNACKS
Persimmon, goats curd, hotel honey, almond
14
Salt baked golden beets, navel orange, fennel, buckwheat
15
Pickled Stewart Island mussels, carrot & saffron
18
Smoked warehouse croquettes, salt & vinegar
16
Chicken oyster skewers, bbq laque, sage
18
Wagyu tartare, seed cracker, tarragon, mustard
17
LARGER PLATES
Butternut squash, speltotto, oyster mushroom, hazelnut
32
Southern market fish, tomato, sourdough batter crumbs, black dill
39
Duck leg sausage, caulilini, crab apple, sage
37
Blackfoot paua bolognese, caserecce, native spinach
45
Wagyu bavette, charred cipollini onion, salsa verde
42
Lumina lamb shoulder to share
85
GARDEN PLANTS & VEGETABLES
Cos lettuce, buttermilk, garden radish, sprouts
16
Twice cooked potatoes, garlic sour cream, chilli salt
14
Carrots, tahini dressing, dukkah seeds
16
Brussel sprouts, caper raisin vinaigrette, ricotta salata
16
LEAVE IT TO US- 2 people minimum
95pp
BREAKFAST
7am-11am
DAILY BAKED
Buttermilk & cheddar scone
8
Cinnamon & apple danish scroll
8
Sherwood sourdough & seed loaf, cultured butter, seasonal jam
12
House blend granola, almond, pear, coconut yoghurt
16
Steel cut oats, mascarpone, rhubarb, muscovado
16
Brioche roll, Havoc bacon & fried egg, onion jam, pecorino
21
Martinez chorizo, crispy fried potatoes, broken egg
24
Scrambled eggs, truffled mushroom, sourdough
25
Big Glory Bay salmon, dill creme friache, cucumber, seed loaf
26
DRINKS
NATURAL WINES ON TAP
Carrick Sauvignon Blanc
14
Mt Edward Chardonnay
16
Still Life- Skin Contact Blend
14
Aurum Pinot Gris Rose
14
Mt Edward Pinot Noir Rose
15
Amos Cabernet Franc
17
Mt Edward-TED- Pinot Noir
18
*Wines available by the 1/2 bottle and the bottle
OUR PICKS
Quartz Reef, Methode Traditionelle, Brut NV
85
Bryterlater Petina Petillant Naturel
94
Greystone Petillant Naturel
98
Quartz Reef Vintage Blanc de Blancs 15, Otago NZ
167
Moonlight Mile- Column Rocks- Pinot Blanc
74
Deep Down Sauvignon Blanc
75
A Thousand Gods Wine- Blanc
84
Moonlight Mile- Apocalypse- Chardonnay
75
Millton- Riverpoint- Viognier
98
Neudorf- Tiritiri- Chardonnay
75
Cambridge Road- Marsanne
95
Greystone Chardonnay
109
15 Minute Bottles Rose
82
Seresin-Zosia- Pinot Noir
83
Vita Wines- Zoe B-Side Riesling
98
Libiamo- Field Blend
102
Melange- Rougir
81
15 Minute Bottles- Testpots- Pinot Noir
87
Amos-Two Terrace Gamay Noir
98
Muddy Water- Pilotage
103
Stonecroft- Undressed- Merlot
82
COCKTAILS
Limoncello Spritz
20
Remarkable Peach
22
Honey B-Tini
22
Harvest Thyme
23
Stone fruit Margarita
23
New Otago Sour
23
Orange Espresso Martini
23
BEER
DRAUGHT
CANYON QUEENSTOWN
Central Otago Gold Lager
11
Cherry Sour
12
Point Pressed Apple Cider
12
ALTITUDE QUEENSTOWN
Mischievous Kea
13
Powder day Pilsner
12
Sled Dog Hazy pale Ale
13
BOTTLE & CAN
Speights Gold Medal Ale 750ml
13
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