Sherwood Restaurant
Home Grown
We draw inspiration from the landscapes we call home. The ingredients, flavours, colours and textures of our food and drink reflect the changing seasons.
We’re honoured to be one of the first New Zealand restaurants to be awarded a MICHELIN Star in 2026. We look forward to welcoming you to Sherwood. Join us throughout the day:
Breakfast: 7AM – 11AM
Lunch: 12PM – 5PM
Dinner: 5PM – late
MENUS
The style and ethos of our Executive Chef, Chris Scott, has always been connected to seasons and produce.
“The versatility offered by our organic garden here is huge in a creative sense.”
After growing up in the Waikato, Chris mastered his art through hotels in the UK, the Michelin system in Europe and some of Melbourne’s top eateries. And of course locally, in his own restaurant Zinc Bar & Eatery and Josh Emett’s restaurant, Rata.
Today he calls Queenstown home—and with Two Hats awarded for his work at Sherwood, the Otago dining scene is all the richer for it.
Exe, our Head Chef, is the calm, clever force behind the flavours coming out of the Sherwood kitchen, working closely alongside Executive Chef Chris Scott to bring our food philosophy to life.
Originally from Argentina, Exe grew up in a culture where food is shared, passed around and talked over. Plates move, people lean in, and cooking is something everyone takes part in. He’s carried that spirit with him to Queenstown, and it’s now woven through everything we do here at Sherwood.
Day to day, Exe is tasting what’s ready, chatting with our gardeners, wandering through the beds to see what’s coming up next, and shaping the menu around whatever the season offers.
You’ll usually find him somewhere between the pass and the garden. Steady, thoughtful, and quietly making good things happen.
Jade’s journey at Sherwood began behind the bar and has grown into leading the entire restaurant team, shaping the warmth, energy and sense of welcome that guests experience from the moment they arrive.
Her approach to cocktails is deeply connected to the garden, drawing on seasonal herbs, fresh produce and unexpected flavours to create drinks that feel considered and distinctly Sherwood.
“The garden gives us so much to work with. I love turning what’s growing around us into something unexpected.”
With a calm and thoughtful approach to hospitality, Jade leads a busy restaurant with warmth and ease, bringing together a team and an atmosphere that make every visit feel genuinely welcoming.
Restaurant
Our interiors bring together timeless furniture, natural textures and a warm, familiar atmosphere. Thoughtfully curated and beautifully understated, it’s the perfect backdrop to the seasonal flavours and creativity of our kitchen.
Our large, central bar aspires to be zero waste to landfill & a thoughtful selection of Natural Wines, many poured directly into bottle on-site from one of our seven winer taps. Locally brewed beers are featured alongside Antipodean spirits, all sourced as locally as possible to reflect the changing seasons & flavours in our own back yard.
What was once a sparse bracken covered plot of land dotted with wildling pines, today is home to our thriving organic vegetable garden and bee hives. Queenstown’s growing seasons are short, so we take advantage of plant varieties that quickly come and go. This reliance on our place for our produce changes the way we cook.
We gather produce from all over New Zealand, as ethically as possible at every step. Highly fragrant wild thyme and rosemary from the craggy hills of the Kawarau Gorge. Birch Bolette mushrooms from a secret spot above Lake Hayes. Elderflower, fruit, nuts and berries from trees that grow wild around the basin.
The Sherwood dining experience is inspired by our beautiful surrounds and the bounty offered up by the changing seasons.
