Kitchen-garden and foraged cooking on Frankton Road, with a bar built around natural wine from small producers. Breakfast, lunch and dinner daily.
Sherwood sits above Frankton Road looking down the lake towards the Remarkables. In 2026 it was awarded a MICHELIN Star in the guide's first New Zealand selection.
The kitchen works to a garden-to-table brief and it is not a slogan. An organic garden and bee hives on site, tended by a full-time horticulturalist, supply most of what reaches the plate; the rest is foraged around Central Otago — wild thyme, rosemary, mushrooms — or bought from Otago and South Island growers, and nothing comes from outside New Zealand. Executive chef Chris Scott builds the menu around whatever the garden is doing, so it moves through the year: wood-fired flatbreads, plates to share, southern market fish, organic half chicken with leeks and urenika potato.
The bar follows the same thinking. Local natural wines and Antipodean spirits only, poured from seven wine taps to cut down on glass, with a cocktail list that changes with the seasons.
The property is being refurbished in stages. Work runs Monday to Friday between 8am and 5pm, with the noisier jobs held until after 9am. The restaurant and bar stay open throughout.
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