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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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Food
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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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Fish
Chris Scott

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, peppercress

26

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

28

Royalburn lamb bacon, onion marmalade, pecorino, rosemary

28

Martinez chorizo, glbe artichoke, lovage

26

SNACKS

French breakfast radish, hollandaise

12

Seed cracker, beets, coat curd, anise hyssop

14

Trevally crudo, fennel, tangelo

20

Pickled Stewart Island mussels, carrot & saffron

18

Smoked warehou croquettes, salt & vinegar

16

Broadbean & pea tart, lovage

18

Heirloom tomatoes, pearl onions, salsa verde

18

Chicken oyster skewers, bbq laque, sage

18

LARGER PLATES

Crown pumpkin, speltotto, oyster mushroom, hazelnut

35

Southern market fish, romesco, courgette, scampi shell oil

40

Porchetta, celeriac, witloof, blueberry

38

Blackfoot paua bolognese, caserecce, wood sorrel

45

Wagyu bavette, charred cipollini onion, black garlic, horseradish

42

Lumina lamb shoulder to share

85

GARDEN PLANTS & VEGETABLES

Cos lettuce, green goddess dressing, garden radish, sprouts

15

Twice cooked potatoes, garlic sour cream, chilli salt

15

Carrots, tahini dressing, dukkah seeds

18

Asparagus, caper raisin vinaigrette, ricotta salata

18

LEAVE IT TO US- 2 people minimum

95pp


BREAKFAST

7am-11am


DAILY BAKED

Buttermilk & cheddar scone

8

Cinnamon 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

Croissant loaf, strawberry, honey, lavender

20

Gibbston Valley asparagus, boiled egg, hollandaise, tarragon

24

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

21

Scrambled eggs, truffled mushroom, sourdough

25

Big Glory Bay salmon, dill creme friache, cucumber, seed loaf

26


LUNCH

12pm-3pm


WOOD FIRED FLATBREAD

Confit garlic & thyme

16

Oyster mushroom, mozzarella, peppercress

26

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

28

Royalburn lamb bacon, onion marmalade, pecorino, rosemary

28

EVERYTHING ELSE

Golden beets, witloof, molasses & mint

15

Pickled Stewart Island mussels, carrot & saffron

18

Chicken oyster skewers, bbq laque, sage

18

Smoked warehou croquettes, salt & vinegar

16

Sherwood casarecce, asparagus, pecorini, lovage

35

South Island market fish, leeks, artichoke, seaweed butter

39

Lumina lamb shoulder to share

85

Cos lettuce, avocado ranch, garden radish, sprouts

16

Twice cooked potatoes, garlic sour cream, chilli salt

15

Wood roasted carrots, tahini, almond & seed dukkah

18

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

ACCOMMODATION

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OUR RESTAURANT

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