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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

12

Green tomato, olive, romesco, lovage

20

Oyster mushroom, smoked mozzarella, wild rocket

20

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

22

Titiroa river whitebait, cucumber, salt lemon, black dill

26

SPRING GARDEN PLANTS & VEGETABLES

Radishes picked today, labneh, chive oil

12

Sherwood lettuces, honey mustard & whey dressing

12

Twice cooked potatoes, garlic sour cream, chilli salt

12

Spring vegetable garden tart, whipped avocado, sorrel

15

A bunch of carrots, tahini, almond dukkah

16

Asparagus, broad bean tops, egg butter, lovage salt

16

Butternut squash, speltotto, mushroom, nasturtium

28

SEAFOOD & MEATS

Smoked Moki croquettes, salt & vinegar

16

Pickled Diamond surf clams, saffron, wood sorrel

18

Chicken oyster skewers, bbq laque, sage

16

Wild venison tartare, seed cracker, horseradish, green onion

18

Whole flat fish, leek, potato scales, marengo butter

34

Sherwood duck sausage, cauliflower, blueberry, tarragon

32

Southern Arrow Squid bolognese, ink noodles, ndjua, native spinach

32

Wagyu beef baguette, charred onion leaves, black garlic, peppercress

36

Te Mana Lamb shoulder to share

75

Strawberry, rose, honey crumble, lavender, yoghurt sorbet

16

Chocolate fondant, spent coffee, malt caramel ice cream

18

Oat milk panna cotta, rhubarb

12

LEAVE IT TO US- 2 people minimum

75pp


BREAKFAST

7am-11am


DAILY BAKED

Buttermilk & cheddar scone

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

Havoc bacon & fried egg brioche roll

18

Portobello mushroom & egg brioche roll

18

Slow cooked eggs, spinach, asparagus, labneh, dukkah

18

Sherwood smoked salmon, dill creme fraiche, seed toast

21

SIDES

Fried potatoes

8

Scrambled eggs

10

Havoc bacon

12

Avocado & radish sprouts

12

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

Mount Edward, Pet Nat Blanc, Otago

72

Quartz Reef, Methode Traditionelle, 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

Alpine Wine Co, Skin contact Reisling 21, Otago

64

Dicey, Chenin Blanc 21, Bannockburn

68

Greywacke, Reisling 19, Marlborough

68

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

Flora Spritz

18

Tamarillo Margarita

20

Native Negroni

18

Sherwood Smash

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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