From Land to Plate: An Artful Exploration of Flavour

Our culinary philosophy celebrates the craftsmanship of a select group of fishermen, hunters, gatherers, and farmers. We bring their offerings together to capture the essence of Central Otago, transforming raw ingredients into culinary fine art. Each partner is chosen not only for their exceptional quality but also for their dedication to sustainability and ethical farming practices, reflecting our commitment to the land and its people.

Dining at Amisfield is an exploration of place and flavour, embarking on the full Amisfield degustation experience. Each dish is crafted to evoke the unique character of Central Otago, weaving together the stories of our land and its produce.

WORLDS BEST CHEF DINING EXPERIENCE, Best Chef Awards 2024

VAUGHAN MABEE THREE KNIFE CHEF, Best Chef Awards 2024

Three Hats 19.5/20, Since 2019

Lunch

Vaughan Mabee’s lunch menu features dishes packed with intense flavours that capture the essence of Central Otago. In our lunch tasting menu, each plate showcases his creativity and flair, transforming a meal into an unforgettable dining experience with a touch of culinary theatre.

Tasting menu

Wednesday to Sunday 12pm to 3pm

Reservations are Recommended

Dinner

Dinner at Amisfield is a full culinary journey that spans approximately 3.5 hours, offering an immersive experience for your senses. From the moment the first ingredient is artfully placed, Vaughan Mabee’s creations reveal a refined exuberance, with each course capturing the essence of Central Otago and presenting flavours that tell the story of this remarkable land.

Tasting menu

from 6.30pm Thursday to Saturday.

Reservations are essential

Private Dining

Situated in the upper level of Amisfield's iconic stone building, the luxuriously appointed private dining room is available to guests with groups of 10 to 20 people. The room provides a discrete, elegant venue to enjoy the Amisfield experience in the company of friends, family or colleagues.

Tasting menu

Details.

Our Tasting Menu of multiple courses allow you to enjoy the tastes of the region and are designed to be matched with one or more of the wines produced on our organic single vineyard estate. All bookings must be made online

10 Lake Hayes Road, RD 1,
Queenstown 9371
New Zealand

Dietaries

We are able to cater to range of dietary requirements, to the hyper-seasonality of our menu, this may impact the menu you are served. Please enquire with our team to how our menu can be adapted.

Between the 1st of July and the 1st October, we are unable to cater to vegetarian and vegan at dinner time.

Club Member Benefits

Amisfield Club members receive up to 15% discount when dining at Amisfield Restaurant for you and up to three guests. Join the Club.

Children

Lunch

Children are welcome during our lunch service at Amisfield. They are encouraged to dine on our tasting menu, however although we do not have a child specific menu, we are able to provide them with an alternative meal option. Please ensure they are included in your guest numbers.

Dinner

Due to the length of the evening meal and quiet ambiance of the dining room, we do not allow young children unless they are able to partake in the full tasting menu.

Gift Cards

Amisfield gift cards can be used at the Restaurant or Cellar Door. Valid for 12 months, in-person or on our website. Purchase a gift card.

Chef Vaughan Mabee

Vaughan Mabee is an award-winning chef known for his innovative approach to cuisine that deeply reflects the unique terroir and heritage of Central Otago. He has been with Amisfield since 2012, helping the restaurant achieve a prestigious 3 Hat status and numerous accolades, including being named #44 on the World's Best Chef Awards.

Vaughan’s culinary career is marked by his global experience, having worked in some of the world's top restaurants, including Martin Berasategui in Spain and Noma in Copenhagen. These experiences have enriched his approach, blending international techniques with a profound respect for local ingredients and traditions.

His style is characterized by small, intensely flavoured dishes that are thoughtfully constructed to capture the essence of Central Otago. Vaughan’s menus are inspired by the work of local fishermen, hunters, gatherers, and farmers, reflecting a deep commitment to sustainability and ethical practices. This blend of innovation, artistry, and a strong sense of place makes Vaughan Mabee a leading figure in New Zealand's culinary landscape.

Chef of the Year Cuisine Good Food Awards 2022

Innovation Award, Cuisine Good Food Awards 2023, 2024

Awarded number 44 at The Best Chef Awards 2023