Amisfield Restaurant – Queenstown

About Amisfield Restaurant

Amisfield Restaurant is located at 10 Lake Hayes Road near Queenstown, in New Zealand's South Island. Set in a distinctive stone building overlooking Lake Hayes, the restaurant combines fine dining with the landscapes and agricultural traditions of Central Otago. Its setting, with surrounding mountains and views across the lake, makes it a popular destination for special occasions and food-focused trips.

Amisfield's story began in 1988, when John Darby established the wine business with a vision of producing distinctive wines while working in harmony with the environment. Today, the wider Amisfield brand is particularly known for Pinot Noir and aromatic white wines made from grapes grown on its certified-organic vineyard beneath Mount Pisa. The vineyard itself is separate from the public restaurant and cellar-door location at Lake Hayes

The restaurant's culinary direction focuses on local, seasonal, wild, and endemic ingredients. Head chef Sun Peng Er leads the kitchen, creating food that reflects New Zealand's natural environment and the changing seasons. Its approach brings together local produce, carefully developed techniques, and a strong sense of place.

Dining Experience and Menu

Amisfield offers two distinct dining experiences. The evening restaurant serves a dedicated tasting menu, while the daytime Cellar Door and Bistro offers a more relaxed à la carte menu. Both experiences focus on seasonal ingredients and the flavours of Central Otago, but the formats and dining atmosphere are different.

The dinner experience is designed as a multi-course culinary journey rather than a conventional meal built around a single main course. The kitchen works with ingredients sourced from local farmers, fishermen, hunters, and gatherers, highlighting the region's produce and the flavours of New Zealand. Seasonal seafood, local meat, wild ingredients, vegetables, and preserved products may feature depending on availability.

Wine is an important part of the Amisfield experience. The restaurant showcases wines from the estate's organic vineyard, including its well-known Central Otago Pinot Noir and aromatic white wines. Optional wine pairings are available with the evening tasting menu. Guests who prefer a more casual visit can choose the daytime bistro and explore the wine selection at the cellar door.

Location and Reservations

Amisfield Restaurant is located at 10 Lake Hayes Road, Queenstown 9371, New Zealand, overlooking Lake Hayes. The venue is approximately 15–20 minutes from central Queenstown by car, depending on traffic. It is also within reach of Arrowtown, making it suitable for a day trip combining food, wine, and sightseeing.

The official website lists the evening restaurant's tasting-menu service from Wednesday to Sunday, starting at 6:30 PM. The current published price is NZ$490 per person, with optional wine pairings available. Reservations are essential for dinner.

The Cellar Door and Bistro operates Wednesday to Sunday from 11:30 AM to 3:30 PM, serving an à la carte lunch menu. Booking is recommended for lunch as well. Check the official website for current availability, menu details, and reservation conditions before visiting.

Frequently Asked Questions

1. Where is Amisfield Restaurant located?

Amisfield Restaurant is located at 10 Lake Hayes Road, near Queenstown in New Zealand's South Island. The venue overlooks Lake Hayes and sits within the Central Otago wine region, surrounded by mountain scenery and rural landscapes. It is approximately 15–20 minutes by car from central Queenstown. Visitors can combine a meal with sightseeing around Lake Hayes, Arrowtown, and the surrounding wine region.

2. What type of food does Amisfield Restaurant serve?

Amisfield's evening restaurant serves a contemporary tasting menu built around local, seasonal, wild, and endemic New Zealand ingredients. The kitchen draws on regional seafood, meat, vegetables, herbs, and ingredients gathered from the surrounding landscape. Its approach combines modern culinary techniques with a strong connection to Central Otago's natural environment. The menu changes with seasonal availability, so guests should consult the official website rather than expect the same dishes throughout the year

3. Who is the head chef at Amisfield?

The restaurant's current official website identifies Sun Peng Er as head chef. He joined Amisfield in 2022 and has experience in fine-dining kitchens in Singapore, New Zealand, and Taiwan. His cooking emphasises seasonal ingredients, technical precision, and respect for the natural character of New Zealand produce. The restaurant's culinary direction also reflects Amisfield's wider focus on the connection between food, wine, and the Central Otago landscape.

4. How much does the Amisfield tasting menu cost?

Amisfield's official dining page lists its evening tasting menu at NZ$490 per person. Optional wine pairings are available at an additional cost, so the final bill will depend on the beverages selected. Prices can change, and the published price should be checked again when making a reservation. Guests should also confirm any dietary arrangements or additional charges directly with the restaurant before their visit.

5. Does Amisfield offer lunch as well as dinner?

Yes, but lunch and dinner are separate experiences. The daytime Cellar Door and Bistro serves an à la carte menu from Wednesday to Sunday, between 11:30 AM and 3:30 PM. The evening restaurant serves a dedicated tasting menu from 6:30 PM, also Wednesday to Sunday. Guests should select the correct experience when booking, as the dinner tasting menu is different from the more casual daytime bistro offering.

6. Should I reserve a table at Amisfield in advance?

Yes. Amisfield states that dinner reservations are essential because the evening restaurant offers a specialised tasting-menu experience. Advance booking is also recommended for the daytime bistro, particularly during busy travel periods in Queenstown. When reserving, check the current price, service time, dietary policies, and wine-pairing options. If you are travelling from Queenstown or Arrowtown, plan your transport around the reservation time so you can arrive comfortably.

7. What wines can guests try at Amisfield?

Amisfield is particularly known for wines produced from its certified-organic vineyard in Central Otago, including Pinot Noir and aromatic white wines. The estate's wines are an important part of the restaurant experience, and optional pairings can be chosen to complement the evening tasting menu. Visitors to the daytime cellar door can also explore the wine selection in a more relaxed setting. Wine availability varies, so ask the team about current releases and pairing options.

8. How long should I allow for dining at Amisfield?

Allow approximately three to four hours for the evening tasting-menu experience. Amisfield describes dinner as an immersive culinary journey, with multiple courses designed to be enjoyed at a relaxed pace. Wine pairings can extend the visit, so avoid scheduling another activity immediately afterwards. If you have transport to catch or need to return to Queenstown at a particular time, ask the restaurant about the expected duration when making your booking.

9. Does Amisfield accommodate vegetarian or vegan diners?

The wider Amisfield venue is listed as offering vegetarian and vegan-friendly options, particularly through its daytime dining experience. However, the evening restaurant's tasting menu is based on seasonal ingredients, and the availability of a fully suitable menu may depend on the current offering. Contact the restaurant before booking to explain your dietary requirements or allergies and confirm whether the full dinner experience can be adapted.

10. What attractions can I visit near Amisfield Restaurant?

Amisfield is well placed for exploring the Lake Hayes and Queenstown region. Visitors can enjoy views around Lake Hayes, explore the historic streets of Arrowtown, or plan wine-related stops in Central Otago. Queenstown itself offers lakefront walks, mountain scenery, and outdoor activities. If you are planning a dinner reservation, consider sightseeing during the day and leave enough time to travel to the restaurant before the evening service begins.

11. What makes Amisfield worth visiting?

Amisfield combines fine dining, regional wine, and a striking natural setting. Its evening tasting menu focuses on local and seasonal New Zealand ingredients, while the wine programme showcases products from its organic Central Otago vineyard. The stone building overlooking Lake Hayes and the surrounding mountain scenery add to the experience. Amisfield was awarded one Michelin star in the 2026 Michelin Guide, making it an appealing destination for travellers interested in contemporary New Zealand cuisine.

Amisfield's evening menu changes with the seasons. The official website describes it as a tasting menu based on local, seasonal, wild, and endemic New Zealand ingredients rather than publishing a fixed list of permanent dishes.

Evening Restaurant

• Multi-course seasonal tasting menu

• Local seafood and fish preparations

• Regional meat and game, subject to availability

• Wild and foraged ingredients

• Seasonal vegetables and herbs

• Contemporary desserts

• Optional wine pairings

Cellar Door & Bistro — Daytime

• À la carte lunch menu

• Seasonal regional produce

• Bistro-style dishes inspired by local ingredients

• Amisfield estate wines

• Cellar-door wine tasting experience

Dinner Menu Price: NZ$490 per person, according to the current official dining page. Optional wine pairings are available separately.