"Chris Scott's wood-fired, garden-led room above the lake — book Sherwood for Queenstown's most sustainable two-hat cooking, straight off the fire."
About Sherwood
Sherwood sits above Lake Wakatipu on Frankton Road, the restaurant of an eco hotel built on a once-bare hillside now given over to more than 700 square metres of organic gardens and beehives. Executive chef Chris Scott — who trained through hotels in the UK, the Michelin system in Europe and Melbourne kitchens before settling in Queenstown — cooks a seasonal, wood-fired menu drawn straight from those gardens.
It stands among the region's best tables. Compare the lakeside Rātā, the vineyard restaurant Amisfield and the hotel dining room True South, or browse the full Queenstown dining guide.
The Kitchen
The fire is the centre of the kitchen — a large wood-fired oven and a marble counter — and the menu changes with the gardens and the season. A weekly-rotating wood-fired protein anchors the table, around signatures such as a wood-fired flatbread with oyster mushrooms and mozzarella and a paua bolognese. Sourcing is hyper-local and waste-minded: wild thyme from the Kawarau Gorge, mushrooms from above Lake Hayes, and the garden's own produce.
It reads as good value for the level. A 'Leave It To Us' set menu lets the kitchen lead, a three-course wood-fired lunch runs NZ$45 on Sundays, and most diners spend around NZ$70 to 100 a head before wine.
The Room
The room is warm and unpretentious, anchored by the wood-fired oven and marble counter, with big views over Lake Wakatipu beyond. Service is relaxed and well-informed about the gardens and the fire. The mood is smart but easy — a sustainable, design-led dining room rather than a formal white-tablecloth restaurant — and works as well for a long lunch as a dinner.
Best for a smart, sustainable dinner in Queenstown
Sherwood suits a smart, relaxed occasion — the fire, the gardens and the lake views make it a strong anniversary or first date, and an easy place to host a guest in Queenstown. For more of the region's tables, see Rātā or browse the full Queenstown dining guide.
Not for
Not for diners after a formal, white-tablecloth tasting room or a quick budget bite — this is a relaxed, garden-led, wood-fired restaurant built on sustainability and the day's harvest.
Frequently Asked
What is Sherwood known for?
It is chef Chris Scott's two-hat restaurant above Lake Wakatipu in Queenstown, known for seasonal, wood-fired cooking drawn from its own organic gardens, with a strong sustainability ethos.
Who is the chef at Sherwood?
Executive chef Chris Scott, who trained through UK hotels, the Michelin system in Europe and Melbourne kitchens before leading Sherwood's garden-led, wood-fired kitchen.
How much does Sherwood cost?
Most diners spend around NZ$70 to 100 a head; there is a 'Leave It To Us' set menu, and a three-course wood-fired lunch runs NZ$45 on Sundays.
What should I order at Sherwood?
Order from the fire — the weekly-rotating wood-fired protein, the wood-fired flatbread with oyster mushrooms and mozzarella, and the paua bolognese are the signatures.
Where is Sherwood?
At 554 Frankton Road in Queenstown, in an eco hotel overlooking Lake Wakatipu between town and Frankton.
Reserve a Table
Reserve at Sherwood
Book via the Sherwood website; ask about the 'Leave It To Us' menu and the Sunday wood-fired lunch.
Affiliate disclosure: Restaurants for Kings may earn a commission when you book through our reservation links, at no cost to you. Our scores are editorial and never paid for.
Practical Information
Address554 Frankton Road, Queenstown 9300
NeighbourhoodOn Frankton Road, in an eco hotel above Lake Wakatipu, between town and Frankton
CuisineModern New Zealand
PriceA la carte and a 'Leave It To Us' set menu; a three-course Sunday wood-fired lunch at NZ$45; most diners spend around NZ$70–100 a head
Dress CodeSmart casual
SeatingA wood-fired dining room with lake views and a counter; booking advised
ReservationBooking advised; à la carte, set menu, Sunday wood-fired lunch
