Nest

The story

Nest Restaurant Queenstown: Award-Winning Dining at Kamana Lakehouse

The ridge overlooking Lake Wakatipu

Located in Queenstown, Nest occupies a ridge above Lake Wakatipu inside the Kamana Lakehouse hotel, where floor-to-ceiling windows frame The Remarkables. The Cuisine Good Food Guide named this venue a 2026 Destination, recognizing the well-considered approach to New Zealand cuisine that balances regional produce with inventive technique. Guests settle into a casual fine-dining space defined by warm Central Otago hospitality rather than pretension.

Seasonal menus and local sourcing

The kitchen builds its degustation and three-course offerings around ingredients sourced from trusted local producers. A curated selection includes braised Fiordland venison donut served with lentil risotto and swede chutney, alongside citrus-cured Mount Cook salmon dressed with burnt avocado purée. Vegetable-forward plates include salted kohlrabi paired with sourdough crumpet and mānuka honey, offering a savory counterpoint to the meat dishes. Lumina lamb loin arrives glazed with belly accompaniments, highlighting the richness of premium cuts available from regional farms. Southern Station wagyu beef appears as pressed short rib with mushroom XO sauce, while miso-glazed eggplant pairs with crispy Remarkable Fungi oyster mushrooms and hazelnut cream. This dedication to Central Otago cuisine ensures every dish connects to the surrounding landscape.

Lounge bar and sweet finishes

After dinner, guests retreat to a cosy lounge bar featuring suspended fireplaces and a drink list designed to complement the meal. The beverage program highlights award-winning New Zealand spirits, innovative cocktails, and a thoughtful selection of local wines. Sweet endings arrive through options like whipped ricotta cheesecake with confit rhubarb curd, or manuka honey and cinnamon brûlée topped with smoked pear mousse. Dessert choices extend to dark chocolate and date sponge served with tamarillo compote, providing a rich finish to the meal. The lounge also serves small plates such as blue cod brandade with candied lemon, allowing visitors to sample seafood preparations before the main service begins. The service remains personal and attentive throughout the evening, reflecting a broad respect for regional cooking that prioritizes ingredient integrity.