“We are passionate about sourcing fresh, sustainable fish and shellfish from around the South Island of New Zealand and pairing it with seasonal ingredients in a manner that is both inventive and seasonal. Our daily changing menu reflects this. Our large kitchen garden, affectionately named Fishbone Farm, provides vegetables, fruit, and honey for our menu and acts as a guide for seasonal changes.”
“Orange Roughy”: South Island-grown shelling beans with littleneck clams and smoked ham broth; Fishbone Farm’s Autumn Salad with pickled pears, baby rocket, Whitestone’s Windsor Blue cheese, Fishbone Farm honey vinaigrette, and Cromwell candied walnuts; and blue cod fillets roasted in brown butter, lemon, and crispy capers with Southland Perla potatoes and broccoli stems.
Settle into a comfortable booth in the narrowest of dining rooms to enjoy an eclectic feast of the freshest seafood imaginable, matched with a fine selection of very good local wines. The kitchen draws inspiration from owner Darren Lovell’s exhaustive travels and research, so you’re likely to find everything from spicy Mexican fish tortillas, to the best cone of crisp battered fish and chips you will ever enjoy. Be sure to check out the fresh fish tank as it’s likely to hold Bluff oysters, ready to be shucked to order.
“Queenstown’s more than a few miles inland but that doesn’t stop Fishbone from sourcing the best of NZ seafood.” Lonely Planet
Casual & friendly with a unique focus on carefully sourced seafood & homegrown produce