‘Amisfield’s genius is in making you feel that there’s no better place in the world to be at that moment.’
Everything about Amisfield is of the earth, including the stone building that houses our acclaimed Bistro and Cellar Door.
Formed from local schist, with a sharply-pitched copper roof and recycled timber, the building cuts a silhouette as sharp as the mountains that surround it.
The scene is dramatic. And while the structure is at first imposing, you’ll discover welcoming New Zealand hospitality inside. In winter, the fire is ever ablaze. In summer, sunlight filters onto the terrace. Whatever the season, it’s instantly inviting.
While you settle in and catch your breath, the backdrop is breathtaking with views towards Lake Hayes and Coronet Peak. Indeed, it’s not unusual for our wait staff to be told visitors haven’t yet looked at the menu.
‘Since it opened in 2005, Amisfield's cellar door restaurant has been an essential stop for gourmands and vinophiles visiting Central Otago – arguably the region's ultimate winery experience.’
— Lonely Planet Wine Trails
- 02 -
A kitchen for all seasons
Our ethos is to eat seasonally, as nature intended. That means our food is simple and pure, but never simplistic.
While our internationally-acclaimed team of chefs add unexpected and inspired touches, we believe New Zealand’s vast range of unique produce always shines.
It won’t surprise then, that much of our food is made entirely from scratch. Our sourdough is baked fresh every day, using a starter that was made more than a decade ago with grapes from our first harvest of Pinot Noir. This gives the bread a deep, complex flavour.
The Bistro offers a choice of a seasonal à la carte menu or our signature ‘Trust the Chef’ menu – our famous shared dining experience.
Guests are served multiple courses of smaller portions, with some designed for sharing. It’s generous yet sophisticated food that uses classic techniques – with a creative twist – and is artfully presented.
‘The paddock-to-plate trend isn’t new, but the team at Amisfield Bistro have taken the movement to the next level. Working alongside chef Vaughan Mabee, a dedicated forager and experienced charcutier hunt, gather and curate to enhance the Amisfield mission: to deliver fresh seasonal produce that celebrates the local region and its flavours.'
- 03 -
We’re driven by seasonal food that is fresh and honest
Our search for the best of what New Zealand growers and food producers have to offer has unearthed some real characters with real produce. We also source beautiful products that can found in the Central Otago region.
At Amisfield, there are many local faces behind our food. There’s nothing unusual about seeing a white-hatted chef poking around in a paddock – wild thyme, mushrooms, walnuts and watercress abound in the fields beside the Bistro.
Lately, we have had the desire to learn more about the land we live on and the food it produces. So we have embarked on a journey of discovery, these discoveries have added different varieties of mushrooms, berries like snowberries and mulberries, and a range of peppery and textural cresses to the Amisfield menu.
There are the farmers at the local market gardens with their bounty of fresh produce. Fish couldn’t be fresher than off the boats just hours away in Bluff and Dunedin, while spring lamb is sourced from Cardrona Merino near Wanaka.
At Amisfield, we don’t just live on the land. We live from it.
12pm to 3pm. Last seating for ‘Trust the Chef’ menu is 2.45pm.
5pm to 8pm with last seating at 5.30pm.
For tables of more than eight please contact us. Please note: Online reservations can only be made for groups of up to eight guests.
10 Lake Hayes Road
Queenstown, New Zealand
Open 7 days. Hours are 12 noon to 8pm
+64 3 442 0556