Queenstown is a destination of many remarkable attractions, but Amisfield is the jewel in its culinary crown. The Central Otago winery is 30 minutes’ drive from town, and its restaurant has received accolade after accolade – particularly under the direction of executive chef Vaughan Mabee.
New Zealander Mabee joined Amisfield in 2015, bringing significant culinary pedigree from his experience at Michelin-starred restaurants: Martin Berasategui in San Sebastian and Copenhagen’s Noma.
Food and beverage director Tony Stewart joined the fold in 2020 after the closure of his (also acclaimed) Auckland fine dining restaurant Clooney, and together with Mabee has continued to evolve the offering.
Amisfield’s restaurant and cellar door is housed in an impressive stone building that’s striking year-round, whether cloaked in snow or surrounded by greenery. Stop in for a lunch – there are both a la carte and degustation menus available – or make time for a degustation dinner. Both are celebrations of the season’s finest produce, embracing open fire cooking and taking artful preparation to the next level.
Throughout, the emphasis is on sustainability, ethical farming practices and showcasing the best of the Central Otago region while working closely with local hunters, fishers, foragers and farmers. Amisfield’s own wines are on hand to accompany the lot, produced from its certified organic vineyards.
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