Queenstown is undeniably a beautiful setting. Wall to wall mountains, ice blue lakes, gorgeous fishing town and lets not forget the snow in winter.
One of New Zealand’s top chefs Josh Emett has created a destination to sample some of the best produce on this side of the Tasman. Flour Caulton also has involvement and has the best restaurant at the Aimsfield winery, although a little out of the way..
With a forrest lining the walls and moss and other stones strategically placed, you can’t help thinking that you are in the middle of New Zealand and in some way you are – although just off the busy Queenstown streets.
Simplicity and delicacy of the dishes really stand out with well balanced flavours featuring asian influences with soy sauce and wasabi. Its a feast for the senses with Josh’t experience to plate us such beautiful creations time after time.
The impeccable wine list and knowledgeable staff complement the food well and also have some of the best wines in the region, Otago and the country.
Line caught tuna crudo, avocado, ugli fruit, soy & mirin, coriander
Cloudy Bay clams, vanilla braised fennel, radish, wild asparagus
Dulce namelaka, apricot jelly, rose sorbet
Address Rātā Te Nuku, 43 Ballarat St Queenstown, New Zealand +64 3-442 9393 Ratadining.co.nz
Open Monday – Sunday: 12pm to 11pm Lunch/Dinner
Best Rose sorbet