‘Amisfield’s genius is in making you feel that there’s no better place in the world to be at that moment.’

Cuisine Magazine

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

The Kitchen

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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.

Our Bistro offers 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.' 


The Produce

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We’re driven by seasonal food that is fresh and honest

Our food philosophy has always been to serve the best of what is fresh, local and in season.  Lately, we have had the desire to learn more about the land we live on and the food it produces.

So earlier this year we embarked on a journey of discovery with Peter Langlands, an expert on the native flora, fauna and marine life in New Zealand.  Peter has shared his wealth of knowledge with us, and we have been blown away by the vast amount of species that are literally on our doorstep and intrigued by the stories of how they came to be there.

At Amisfield, we don't just live on the land.  We live from it.

12.00pm to 3.00pm. Last seating for is 3.00pm.

5.00pm to 8.00pm.  Seating times are 5.00pm, 5.15pm or 5.30pm. Allow 2.5 - 3 hours. 

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