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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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OUR PRODUCERS

DUNCAN FORSYTH

Wine Maker / Community champion

Getting involved in the burgeoning Central Otago wine industry while contributing to the local community seem the most natural thing in the world to Duncan Forsyth. Not content to lead the development of organic wine making practice in the region through his Gibbston Valley winery, Mt Edward, Duncan has also overseen the establishment of Queenstown's spectacular community run LUMA festival of light.

In the spirit of generosity and leadership, they've become famous for, Mt Edward was the first local winery to make wine for our house bottled programme.

The team at Mt Edward are committed to far more than making bloody great wine. As Duncan says, "if we want to leave any sort of legacy, it’s that in 200 years’ time people will still be talking about it. It will have become part of the social fabric. That starts with the understanding of our place and respect to Tangata Whenua."

DINNER

5pm-Late


WOODFIRED FLATBREADS

Confit garlic & wild thyme

10

Oyster mushroom, smoked mozzarella, watercress

20

Smoked Glory Bay salmon, dill creme fraiche, preserved lemon

22

Te Mana lamb bacon, onion jam, pecorino cheese, rosemary

20

EVERYTHING ELSE

Persimmon, whipped goats curd, candied walnuts

12

Salt baked beets, fennel, grapefruit, chickweed

15

Octopus salami, nduja, sorrel

16

Smoked Moki croquettes, salt & vinegar

16

Chicken oyster skewers, bbq laque, oregano pollen

16

Wagyu faux fillet tart, pickled salad onion, horseradish, alexander

18

Jerusalem artichoke agnolotti, mushroom, rainbow chard

28

Whole flat fish, young leeks, urenika potato, vermouth blanc

34

Blackfoot paua bolognese, ink pasta, karengo butter

38

Sherwood duck sausage, celeriac, cranberry

32

Pork scotch, black garlic, swede, cavelo nero

32

Te Mana Lamb shoulder to share

75

Kale salad, rye grains, seeds, sprouts, burnt apple vinegar

12

Crown pumpkin, hummus, almond dukkah

14

Purple sprouting broccoli, whipped ricotta, caper raisin

14

Twice cooked potatoes, garlic creme fraiche, chilli salt

12

Tamarillo custard tart

16

Chocolate fondant, spent coffee, malt caramel ice cream

18

Oat milk panna cotta, rhubarb

12

LEAVE IT TO US- 2 people minimum

70pp


BREAKFAST

7am-11am


DAILY BAKED

Buttermilk & cheddar scones

6

Cinnamon & apple danish scroll

8

Wood fired sourdough & seed loaf, cultured butter

8

House blend granola, almond, pear, coconut yoghurt

15

Steel cut oats, rhubarb, muscavado & clotted cream

15

Brioche roll, bacon & fried egg, onion relish

14

Gingerbread pancake, lemonade fruit, earl grey ice cream

20

Slow cooked eggs, garden greens, mushroom, dukkah & labneh

18

Sherwood smoked salmon, dill creme fraiche, seed toast

21

SIDES

Fried potatoes

8

Portobello mushrooms, truffle dressing

10

Scrambled eggs

10

Havoc bacon

12

Sherwood spicy sausage

12

DRINKS


LOCAL, NATURAL WINES FROM THE BARREL

Mt Edward Pinot Blanc

11

Mt Edward Pinot Noir

13

Carrick Sauvignon Blanc

12

Aurum Chardonnay

13

Mt Edward Chardonnay

12

Carrick Jose Rose

12

Aurum Libera Pinot Noir

16

*Wines available by the 1/2 bottle and the bottle

OUR PICKS

Methode Traditionelle, Quartz Reef, Brut NV

78

Amisfield Methode Traditionelle 17, Brut

85

Quartz Reef Vintage Blanc de Blancs 15, Otago NZ

165

Pyramid Valley, Orange 20, N.C, NZ

60

Moonlight Mile, Chardonnay 20, Nelson, NZ

63

Q, Pinot Gris 20, Waitaki Valley, NZ

60

Black Estate Wildlife Pinot Noir 20, N.C NZ

90

Felton Road, Calvert Pinot Noir 19, Central Otago NZ

165

Cru, Cabernet Franc 18, Hawkes Bay, NZ

75

Dune, Tirari, Field Blend '18, Mc LarenVale AU

58

Askerne, Merlot Cab Franc, Malbec 18, NZ

58

Organised Chaos, Syrah '19, Hawkes Bay, NZ

72

COCKTAILS

Flora Spritz

18

Persimmon Margarita

20

Native Negroni

18

Sherwood Manhattan

20

Spiced Rum Old Fashioned

19

Hazelnut Espresso Martini

20

BEER

DRAUGHT

ALTITUDE QUEENSTOWN

Gold Panners Lager

9

Mischievous Kea IPA

11

Powder Day Pilsner

11

Rye Porter #1

11

Cider

11

CANYON QUEENSTOWN

Conehead hazy Pale Ale

11

BOTTLE & CAN

Abel Methode Cider 500ml

17

Speights Gold Medal Ale 725ml

12

Garage Project Fugazi (light) 330ml

10

NON ALC SPIRITS

Ecology + Co London Dry, Auckland

10

Ecology + Co Asian Spice, Auckland

10

ACCOMMODATION

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OUR RESTAURANT

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