Rātā

The story

Rātā Restaurant Queenstown | Award-Winning Modern New Zealand Dining

The Kitchen and Its Creators

Head Chef Chris Scott runs the kitchen at Rātā in Queenstown, bringing discipline from his tenure in London's Michelin-starred restaurants and Melbourne's award-winning venues. His approach to New Zealand cuisine emphasizes preservation, fermentation, and dehydration techniques that extend the flavour of regional produce throughout the year. He collaborates with co-owner Josh Emett, whose international reputation anchors the culinary vision, while Fleur Caulton manages sourcing and frequently forages for herbs in native bush to inform the daily changing menu.

Seasonal Flavours and Recognition

The menu highlights ingredients like Royalburn lamb, wild southern venison, and Bluff blue cod, prepared with a focus on quality and locality. Diners might encounter a Ruakākā kingfish crudo with kohlrabi and truffle vinaigrette or a slow-cooked Royalburn lamb shoulder paired with pickled lemon. The tasting menu offers a balanced progression through this modern New Zealand cuisine, including a crayfish croustade with salted citrus. This dedication to exceptional local produce earned the venue a Destination recognition in the 2026 Cuisine Good Food Guide. A curated wine list complements the food with selections from Otago and lesser-known gems across Aotearoa.

Space and Setting

Situated discreetly along Ballarat Street beside heritage buildings, the venue features a sunny courtyard and a comfortable bar area. The interior blends warm earthy tones and natural wood with industrial elements like concrete and steel. Salvaged objects add character, including river-bank stones fashioned into salt pots and trolleys repurposed from a morgue. A large photograph of a rata forest by photographer Daz Caulton serves as a central visual anchor. The design creates a neighbourhood feel while maintaining the polish expected of a casual luxury space dedicated to New Zealand dining.