New Zealand has just become an official MICHELIN Guide destination, scoring two Michelin Stars at “Essence” in Queenstown. When the exciting results were announced in June, we all asked, “Where’s Essence?”
Essence is the signature restaurant in the boutique Roki Hotel in Queenstown. The hotel is new, opening in September 2025. Being awarded two Michelin Stars is extraordinary and places Essence among the world’s elite dining destinations.
Even though I spend several months a year in the Queenstown region and eat out frequently, I had not heard of Essence either. So when a dear friend called up and said she had just made a booking, after the grand announcement, we said we would love to join them.
So off we headed for a night of fine dining, not knowing quite what to expect. The hotel and restaurant are elevated with beautiful views of Lake Wakatipu. There are three eating spaces in the hotels: The Library, where we enjoyed a pre-dinner drink, The Terrace, a more casual restaurant with great views over the lake, and Essence, the Michelin-starred restaurant.
Essence
Essence offers an eight-course degustation menu. To ensure every course was met with excitement, the superb waiting team asked us if we had any dietary requirements or dislikes.
Amuse-bouche
First came the prelude- three impeccably prepared amuse-bouche.
The starters were sensational, but this cracker of nuts and seeds took the prize. The subtle flavours, the crunch and textures left my mouth with a popping sensation. The two boys, in our party, Tim and Nicoll, sat facing the kitchen. It was not hard for the chefs to notice the elation on their faces as they tasted the three little starters.
Mains
I don’t have the words to describe each dish, but I hope this pictorial display shows you just how exquisite the food and presentation were. Many of the plates and dishes have been designed to present the food beautifully, as this china oyster dish has.
Tim had declined the oyster course, so it was replaced with a delicate wafer of Gruyere cheese, encasing the finest onion rings. The waiter told him to take a bite, then sip the French onion broth. Tim’s facial expression was joyous. Much to my embarrassment, he asked our waiter for one more so we could all sample it; they delivered two graciously.
This course is described as ‘Autumn Walk’. It is one of the most theatrical courses at Essence and is designed to feel like taking a walk through an Autumn forest, reminiscent of Arrowtown in Autumn. The delicate ‘leaves’ made from celeriac, pumpkin and Jerusalem artichoke provide a wonderful crisp, fragile texture. The leaves are presented on striking glassware incorporating grass hand-picked by Froggatt from the nearby mountains.
Dessert
The Jivara 40% dessert celebrates Valrhona’s beautiful, complex milk chocolate – silky and creamy on the palate.
Finale
We enjoyed some sweet treats as the finale while chatting with Executive Chef Paul Froggatt. Paul came and spoke to us a couple of times during the meal, and we bombarded him with questions about Roki and his previous experiences.
Froggatt has worked in Michelin-starred kitchens in Europe and previously headed the kitchens at Huka Lodge and Robertson Lodges in New Zealand. At Essence, his goal was to create refined tasting menus that celebrate the very best New Zealand ingredients, from Fiordland seafood to Central Otago produce, using modern European techniques with impeccable precision. His emphasis is on seasonality, purity of flavour, and beautifully balanced dishes, complemented by an outstanding wine list.
The meal was, without a doubt, the best food I have eaten in New Zealand (and one of my top three meals in the world). The experience was worth every cent, $450pp