Amisfield Restaurant and Cellar Door

Winery · Lake Hayes

Amisfield Restaurant and Cellar Door

Winery · Lake Hayes

4

10 Arrowtown-Lake Hayes Road, Frankton, Queenstown 9371, New Zealand

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Amisfield Restaurant and Cellar Door by null
Amisfield Restaurant and Cellar Door by null
Amisfield Restaurant and Cellar Door by null
Amisfield Restaurant and Cellar Door by null
Amisfield Restaurant and Cellar Door by null
Amisfield Restaurant and Cellar Door by null
Amisfield Restaurant and Cellar Door by null
Amisfield Restaurant and Cellar Door by null
Amisfield Restaurant and Cellar Door by null
Amisfield Restaurant and Cellar Door by null
Amisfield Restaurant and Cellar Door by null
Amisfield Restaurant and Cellar Door by null
Amisfield Restaurant and Cellar Door by null
Amisfield Restaurant and Cellar Door by null
Amisfield Restaurant and Cellar Door by null
Amisfield Restaurant and Cellar Door by null
Amisfield Restaurant and Cellar Door by null
Amisfield Restaurant and Cellar Door by null
Amisfield Restaurant and Cellar Door by null
Amisfield Restaurant and Cellar Door by null
Amisfield Restaurant and Cellar Door by null
Amisfield Restaurant and Cellar Door by null

Highlights

Nestled on Lake Hayes, Amisfield serves creative, organic Central Otago wines and seasonal tasting menus with stunning alpine views.  

Featured in Conde Nast Traveler
Featured in Food & Wine
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10 Arrowtown-Lake Hayes Road, Frankton, Queenstown 9371, New Zealand Get directions

amisfield.co.nz
@amisfieldrestaurant

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10 Arrowtown-Lake Hayes Road, Frankton, Queenstown 9371, New Zealand Get directions

+64 3 442 0556
amisfield.co.nz
@amisfieldrestaurant

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Aug 1, 2025

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@foodandwine

New Zealand Food Is Making Its Way Onto the Map

"Located in Queenstown, Amisfield offers a unique dining experience with dishes like lamb tail tacos, paired with 2006 Amisfield Pinot Noir. Chef Vaughan Mabee presents creative and sustainable tasting menus, showcasing ingredients like boar, eel, hare, and deer milk." - Ashley Day

https://www.foodandwine.com/new-zealand-food-8736597
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@cntraveler

In New Zealand's Otago Region, Dynamic Wineries and a Uniquely Kiwi Culinary Scene Await

"A restaurant near Lake Hayes where executive chef Vaughan Mabee creates dishes using Otago's seasonal and ethically sourced ingredients, paired with wines from the organic vineyard."

https://www.cntraveler.com/story/new-zealands-otago-region
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@afar

"Here's where to fulfill your fantasy of a glass of fine Central Otago pinot noir amid semi-alpine views of New Zealand 's South Island. In cooler weather, seated near a cozy fire in Amisfield's dining room is the place to be; during summer, the action moves to include views of nearby Lake Hayes and a shaded location under the market umbrellas on the spacious patio. Either way, choose one of the Trust the Chef menu options, then sit back and enjoy tasting menus from three to seven courses. Much of what's on hand,including venison, salmon and lamb, is regionally sourced, and optional matched wine flights are also available."

The Best Restaurants in New Zealand
View Postcard for Amisfield Restaurant and Cellar Door
@afar

"Here's where to fulfill your fantasy of a glass of fine Central Otago pinot noir amid semi-alpine views of New Zealand 's South Island. In cooler weather, seated near a cozy fire in Amisfield's dining room is the place to be; during summer, the action moves to include views of nearby Lake Hayes and a shaded location under the market umbrellas on the spacious patio. Either way, choose one of the Trust the Chef menu options, then sit back and enjoy tasting menus from three to seven courses. Much of what's on hand,including venison, salmon and lamb, is regionally sourced, and optional matched wine flights are also available."

The Perfect Week on New Zealand's South Island
View Postcard for Amisfield Restaurant and Cellar Door

Wanessa Patiño

Google
We had high hopes for Amisfield but left a bit underwhelmed. The dark, moody presentation style didn’t quite appeal to us, and the food was hit or miss. We enjoyed the savoury fish cone, paua, pumpkin flower, fish and Japanese-inspired bread the most. Some dishes, like the deer and eel, weren’t to my taste, though my mum liked them. The desserts—especially the deer milk ice cream—weren’t our favorite. Service was friendly, but the vibe felt slightly off with multiple staff rotating through our table. For $240 per person (lunch, excluding drinks), the value didn’t quite match the experience. The location is nice, and the complimentary wine tasting was good, but overall, it wasn’t as memorable as other tasting menus we’ve tried overseas.

June Mung

Google
Amazing food and wine. We had the wine pairing option. Best I had in New Zealand. Particularly liked the truffle brioche, white bait+blue cod and venison. Service can be better when we were seated at a table with glaring sunlight even the shade was down.

Lydia Bezina

Google
We had a delicious afternoon eating incredibly creative and tasty dishes, paired beautifully with Amisfield wines. Our waiter Kim provided impeccable service with thoughtful descriptions + a smile and great conversation, a real legend!! The dining room’s design and surrounding settings also add to the decadence. Yes its expensive, but when eating 3 hat awarded food, thats how it goes. The experience is definitely worth the price tag.

Bryan Lim

Google
Absolutely fantastic experience and food. Chef Vaughan really brought his hunting experience to the table for us. Our favourites were the duck feet, NZ king crab, white bait & fish, the All Blacks trio dish, the goat’s horn with beetroot & honey! I enjoyed the Waiheke Dyad II (peat & port) whisky as well! If I had to choose a favourite, it would be the NZ king crab! 🦀 It was cooked with just 2-3 tablespoons of sea water over 5 hours. A simple dish cooked very well is high praise. I could taste all the flavours of the crab and sea! Excellent job in elevating the dining experience through taste, visuals and both indoor and outdoor dining experience!

Phil Gilmore

Google
A fantastic long lunch at Amisfield. My wife enjoyed the Summer tasting menu with matching wines today over ~3 hours. Amazing food - great flavours and creative and fun presentation. The matching wines (half pours),showcased Amisfield’s wines and were good pairings with the food. And the staff were very friendly and knowledgeable. We have been here a few times now over the years - always great!

HKI

Google
The service here is top notch! Especially thank you to our sommelier who really made it a truly fantastic and special experience. For me the open fire in the main dining room is too intense and the smokiness took away from the food and drink, so if you are sensitive to smoke I would suggest requesting for a table further away.

Jacqueline W

Google
It was the best dining experience I have ever had. The chef was creative, and the food was exceptionally sophisticated and delicious! It's one of the best Queenstown memories. We couldn't stop talking about this restaurant to our friends. It's pretty expensive, but it's worth every single dollar for such an extraordinary experience. We will come back again for another seasonal experience 😍

Eugene Chan

Google
Came over across the Tasman for the lunch experience. Had a lot of expectations. Every single one of those expectations surpassed The taste and textures of every dish were unique and a delightful surprise. Love that Chef Mabee has the creative spirit of an Engineer - Engineering beautiful new flavours and textures to delight the taste buds using sensational local ingredients produced organically and sustainably, even the farmed baby Paua Did not go with the wine matching but had a glass of their 2020 Pinot Noir which went perfectly with everything from the Truffle Brioche onwards Service was friendly, attentive and always helpful The lunch reservation includes their Cellar Door wine tasting experience Will be back to try their dinner experience in a couple of months