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Restaurant · Bar · Terrace
One restaurant, one bar and a terrace over the water. Central Otago produce, Fiordland seafood, and a cellar built around the valley twenty-five minutes up the gorge.
The Restaurant
Named for the peak it looks at. Forty-eight covers over two levels, an open pass, and a menu that changes four times a year and in small ways every week, because the growers we buy from are small enough that a hard frost changes what arrives on Tuesday.
The kitchen is led by head chef Rowan Petrie, who came back to Queenstown after nine years in Auckland and Melbourne. The cooking is straightforward and seasonal: Te Anau lamb, Fiordland blue cod, Cardrona merino, asparagus from Tarras in October, stone fruit from Cromwell in January.
Breakfast is served to house guests and non-residents alike. Dinner runs Tuesday to Sunday; the kitchen closes on Mondays outside July and August.
On the Menu
A sample from the current card. Full menus are printed weekly and sit at reception; dietary requirements are handled if you tell us when you book.
The Bar
Off the lobby, open from midday until late, and the room most guests end up in whether they planned to or not. Fourteen seats at the counter, a short list of cocktails that actually changes, and around ninety wines by the bottle with twenty of them open.
The gin list leans local — Reefton, Broken Heart, Scapegrace — and the bar keeps a small shelf of Central Otago pinot noir back-vintages that do not appear on the printed list. Ask.
A bar menu runs all afternoon and until 22.30: oysters when they are good, a burger that has been on since 2016, cheese, charcuterie and hot chips that come to the terrace.
Outdoors
Sixty seats on the water side of the building, open from Labour Weekend through to Easter and on any winter day clear enough to justify the heaters. The same bar menu, plus a wood-fired grill on Friday and Saturday evenings in summer.
Terrace tables are not reservable — they run first come, first served, which is the only fair way to handle a view like that one.
In your room
A reduced menu is available in-room from 6.30 until 23.00 daily, and a night card of sandwiches, soup and cheese runs through to 6.00 for guests arriving on late flights. Suites and the penthouse can take the full dinner menu in-room when the kitchen is open.
Breakfast can be ordered the night before with a hanger on the door — the simplest way to do a 5.00 start for Milford.
Private
The Cecil Room takes eighteen for a private dinner with its own service and a set menu agreed in advance. Winemaker dinners run roughly monthly from March to November, usually with a Gibbston or Bannockburn producer at the table.
Dates are posted at reception and sent to guests on our mailing list. Enquire about private dining.
Reservations
Dinner bookings are recommended year-round and essential from December to February. House guests can book at check-in; everyone else through reception or by phone.
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