How lucky are we to live on New Zealand's South Island? Nowhere in New Zealand is more than 125km from an ocean plentiful of seafood.
Down here we grew up on the beach. As kids we collected clams and mussels, went spear fishing for flounders, watched dad fish for Blue cod and groper, or waited with bated breath when he went diving for crayfish and paua. At home Mum made chips, grew tomatoes and lettuces and kept chooks. Meanwhile the All Blacks were the best rugby team in the world.
Here at Fishbone not too much has changed. We source all our fresh fish and shellfish from the waters around the South Island. We respect what nature offers us and we only source sustainable fish. Our fish comes straight to us off the fishing boats and is so fresh we don't need to do too much to it. Oh yeah, the All Blacks are still winning.
Still we do like to have a little fun with our cooking. We travel, we eat seafood and we draw upon these trips through Asia, Europe, America and India for new dishes on our menu we print daily because our fish changes daily.
Back home we grow as much fruit and vegetables we can at Fishbone Farm, including 18 different varieties of heirloom tomatoes. We have our own chooks for eggs and just like mum, we make our own chips, from Southland potatoes, which we cut by hand.
Enjoy fresh fish, the South Island way, at Fishbone, Queenstown's favourite seafood restaurant for over 21 years.
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