Aimsfield Bistro Queenstown

The charming schist stone cottage lined with copper and recycled timber is closer to town than expected, which is handy. The mountains separating the Cromwell wineries and Queenstown are tricky to navigate. The view is spectacular with Coronet peak and Lake Hayes right out front. The place is still buzzing after Kate and William stopped by on their last visit.

The food is the star of the show and the man behind it all is Chef Vaughan Mabee. The produce is grown nearby or foraged right outside the mountains. Unique native ingredients are what makes Aimsfield so special and such a memorable experience. Perhaps taking cue from his time at Noma. Native NZ fish or butterfish are combined with rose, vinegar cream and horseradish snow are some of the prized dishes.

There is nothing to do but sit back, relax and enjoy the cracking fire place, mountains and the odd game of Pétanque after lunch.


Trumpet fish with coconut sorbet


Root vegetables in broth


Smokey whipped butter


Butter fish in an mussel sauce


Lamb with spinach and caramelised yoghurt

IMG_1433 (1)

Soufflé with beer sorbet


Address 10 Lake Hayes Road, Queenstown, New Zealand +64 3 442 0556 ,

Open Lunch 12-3pm; dinner 5-8pm 7 days.

Best Butter Fish

Worst Its all amazing but the food is better than the wine



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