The story
Toast & Oak, at 15 Shotover Street in Queenstown, New Zealand, is a European kitchen that holds 2 Hats in the Cuisine Good Food Guide (2026). The restaurant serves seasonal food and a wine list alongside it, reached up the checkered stairs.
Executive chef Giulio Barducci, originally from Italy, leads the kitchen. The menus change with the seasons and draw on local producers, foraged ingredients and native botanicals. Guests who want to watch the cooking can take a seat at the pass, where Barducci talks through the thinking behind each dish as it is prepared.
Diners can choose the ten-course Expressions tasting menu, the five-course Essence, or the à la carte selection. The wine cellar carries bottles from New Zealand and abroad, and it earned a Wine Spectator Award of Excellence in 2025. The pappardelle with fungi is a standout, and the dirty martini has become a house favourite.
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History
Hidden away on Shotover Street, Toast & Oak is one of Queenstown's best-kept dining secrets. The restaurant blends European wine bar charm with a contemporary New Zealand dining experience. Warm lighting, natural textures and an intimate atmosphere make it the kind of place you'll want to settle into for the evening. At the heart of the experience is chef Giulio Barducci, whose thoughtful, seasonal menu is best enjoyed from a seat at the pass, where he shares the inspiration behind each dish as it's prepared. Whether you're stopping in for a few snacks, choosing the multi-course menu or leaving it entirely in the chef's hands, every meal feels personal and carefully considered. The pappardelle with fungi is a standout that shouldn't be missed. The impressive wine cellar continues to evolve, offering bottles from New Zealand and around the world, while the expertly made dirty martini has become something of a favourite. Relaxed yet refined, Toast & Oak is the kind of restaurant that leaves a lasting impression long after the final glass has been poured.
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