Queenstown RestaurantAlpine Dining
Lake Wakatipu and the Remarkables

Seasonal menu

The Menu

Written each season around what the coast, the high country and our growers bring to the door.

Small plates to share

To Begin

  • Bluff Oysters

    6 ea

    Natural, mignonette, finger lime

    GFDF

  • Smoked Fiordland Trout

    24

    Horseradish crème fraîche, rye crisp, pickled shallot

  • Pāua Fritter

    26

    Lemon aioli, sea herbs, burnt lime

    DF

  • Wood-fired Bread

    14

    Cultured butter, Central Otago olive oil, smoked salt

    V

From the high country & the coast

Mains

  • Fiordland Crayfish

    68

    Half tail, brown butter, kawakawa, charred leek

    GF

  • Canterbury Lamb Rump

    46

    Smoked kūmara, salsa verde, lamb jus

    GF

  • Wild Venison Loin

    52

    Roast beetroot, black garlic, horopito

    GFDF

  • Line-caught Blue Cod

    44

    Mussel velouté, fennel, sea succulents

  • Alpine Mushroom Risotto

    36

    Aged Kāpiti cheese, thyme, truffle

    VGF

For the table

Sides

  • Duck-fat Agria Potatoes

    14

    Rosemary salt

    GFDF

  • Charred Broccolini

    14

    Almond, chilli, lemon

    VGF

  • Garden Leaves

    12

    Cider vinaigrette, shaved radish

    VGGF

To finish

Dessert

  • Mānuka Honey Crème Brûlée

    18

    Thyme shortbread

    V

  • Dark Chocolate & Pinot Cherry

    19

    Cacao nib, crème fraîche sorbet

    V

  • Southern Cheese Board

    28

    Three local cheeses, quince, lavosh

    V

Central Otago by the glass

Cellar

  • Gibbston Valley Pinot Noir

    19 / 95

    Gibbston, Central Otago

  • Bannockburn Pinot Gris

    16 / 78

    Bannockburn, Central Otago

  • Wānaka Riesling

    15 / 72

    Lake Wānaka, Central Otago

  • Méthode Traditionnelle

    18 / 89

    Alexandra, Central Otago

V vegetarian · VG vegan · GF gluten free · DF dairy free. Please let our team know of any allergies. Menu changes with the seasons. Wine priced glass / bottle.