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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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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

ACCOMMODATION

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OUR RESTAURANT

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