Sherwood

The story

Modern New Zealand Dining at Sherwood in Queenstown | wattafork

The chef and the garden

Modern New Zealand cooking defines the kitchen at Sherwood in Queenstown under executive chef Chris Scott. His approach centers on a private organic plot that supplies vegetables, herbs, and edible flowers throughout the year. This garden foundation shapes every plate, anchoring the kitchen to a distinctly seasonal New Zealand cooking style. House ferments and preserved citrus add tangy depth to the freshest autumn harvests.

Seasonal plates and local sourcing

The dinner and lunch menus shift frequently to match what arrives directly from the soil and nearby waters. A woodfired flatbread layered with nduja, pear, labneh, and hotel honey provides a bright starting point. Subsequent courses highlight regional proteins, including blackfoot paua tossed in mafaldine with karengo butter or a slow-braised lumina lamb shoulder divided among guests. Vegetable-forward preparations like hazelnut speltotto with crown pumpkin and bronze enoki carry the same disciplined attention to texture.

Grounded dining and quiet recognition

Meals unfold in a relaxed environment where natural timber and expansive windows frame the quiet pace of the district. The kitchen’s dedication to hyperlocal ingredients earned a Michelin star alongside top guide ratings in 2026. Patrons encounter this philosophy through unpretentious plating and a beverage program focused on regional vineyards and craft producers. Every evening demonstrates how firmly this kitchen stays anchored to its immediate landscape.