The story
Dominic Souza leads the kitchen at Elevation Bar & Restaurant in Queenstown, shaping a precise New Zealand cuisine around the Otago landscape. French-trained professionals bring global fine-dining experience to Coronet Ridge Resort, grounding each plate in the immediate surroundings. His menu reflects a strict seasonal sensibility, sourcing ingredients like Mt Cook salmon and wild alpine venison directly from the region. This approach earned a 2026 Destination award from the Cuisine Good Food Guide, recognizing how carefully crafted plates pair with local terroir.
The kitchen treats New Zealand cuisine as a framework for structured compositions rather than rustic servings. A high country venison course arrives with a fresh ricotta ball, pickled onion, and confit rhubarb cut through by blueberry jus. Slow-cooked beef cheek rests on burnt cauliflower purée alongside blistered tomatoes and puffed rice for texture contrast. Guests seeking richer options can order the Royalburn lamb glazed in master stock or the dry-aged Wagyu finished with crispy kale and carrot.
Large windows frame uninterrupted sightlines across the Wakatipu Basin toward the Remarkables mountain range. Seasonal cooking defines every service shift, moving smoothly from breakfast plates to après-ski cocktails and evening tasting menus. Tables align with the river valley below, placing guests directly into the dramatic Central Otago geography without leaving the comfort of heated interiors.
Desserts lean heavily on local dairy and native honey to finish the meal. The Apple Tart pairs rosemary-scented jus with vanilla ice cream and toasted hazelnut crumble, while the Ridge Epiphany offers dark chocolate aero foam over a floating island. A Southland cheese selection rounds out the evening with quince paste and marinated olives, matching well with the curated wine list.
Recognition
Ambience
Location
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