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Fishbone is a lively joint in Queenstown where the interior decor - in summer you can sit on the pavement too - is as sparingly fresh as the celebrated South Island seafood they serve. For a restaurant that’s been doing it for twenty-five years, that says something for chef-owner Darren Lovell’s energy and commitment to the cause. The fish comes fresh off the boats, from ports around the South Island, the vegetables are locally grown, some at Fishbone’s kitchen garden (lovingly called Fishbone Farm), and the cooking just lets them sing. The food is modern New Zealand seafood, seasonally driven and ranges from the simplicity of a whole baked flounder - the local’s favourite - to more inventive preparations - Blue Cod with smoked eel & roasted blue cod cream. There is shellfish aplenty, the fish and chips are superlative and the wine list, all hand-picked by business partner Mark Godden, showcases the best of New Zealand and Central Otago. Fishbone earned One Hat at the Cuisine Magazine 2016 Good Food Awards and this year the same publication named Fishbone one of New Zealand’s Top 100 restaurants.
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