I’ve just returned from a few days in Queenstown playing golf with friends. I love the late spring when the tones of green are never-ending and the blossom, dogwoods and hawthorn trees are in full bloom. However, the seasons have no boundaries. As well as blue bird days, snow fell leaving Coronet, Cardrona and the Remarkables blanketed in a dusting of icing sugar. We ate well sampling some of Queenstown’s cuisine so here are some great restaurant tips if you’re heading down this summer.
On arrival into Queenstown we headed to Botswana Butchery for lunch. I’d have to say we were wowed by the lunch, exceeding all expectations. With attentive service our delightful waitress recommended Church Road’s Gwen Rose, a perfect match for a dozen oysters.
Following the seafood theme, I choose a delicate, grilled sole fillet with tiger prawns, fennel salad and little hollandaise sauce. It was the perfect lunch dish. With two duck dishes on the menu, more seafood, goat and beef it would be hard not to find a dish to fit your mood.
But, it was the desserts that stole the show. Magnificently presented with taste, texture and calories galore. These were some of the best puddings I’ve eaten. I’d go back in heart-beat.
The dinner menu is different, but if it’s anything like lunch it won’t disappoint.
White and Wong’s
Like the Botswana Butchery, White and Wong’s is right in the heart of Queenstown and as the name suggests ‘east meets west.’ The classic street food from China, Hong Kong, Vietnam, Malaysia and Thailand is done well; fresh, hot and served fast.
The interior of the restaurant is fun and quirky. The quieter side of the restaurant has tables for two and four with booths and long shared tables on the other side for larger groups.
After a harrowing game of golf, we headed to The Cow for some comfort food aka, pizzas. This legendary pizza and pasta house has been going as long as I can remember hidden among the myriad of alleyways. Famous for its pasta and pizzas their style is not classic Italian however, they are very generous with their toppings and we left feeling contented.
The Boat Shed Café and Bistro
On our last morning before heading home we walked a stretch of the Queenstown Trail to Frankton enjoying a leisurely brunch at the Boat Shed. While it is open for breakfast and lunch they also serve delicious platters with wine.
The menu had some predictable brunch dishes but, there were also some ‘stand out’s’ that had a creative flare such as the Chilli & Coriander Scramble. Food aside, the setting on the water is magnificent.
Jack’s Point Clubhouse has been a Central Otago favourite of mine for a long time. We didn’t eat there after golf as we had lunch from the caravan on the 10thhole. Chris Scott, head chef goes out of his way to showcase Central Otago fresh produce in a creative and tasty way. The restaurant is open for breakfast and lunch daily and for dinner on a Friday night.