Toast & Oak

Nestled within the stunning landscapes of Queenstown, this restaurant is the brainchild of Giulio Barducci, Romain Cunat, Hayden Davison and Jeremy Weinberg. It's unobtrusive and can be a little hard to find on Shotover Street, but you will thank us when you do. With a thoughtful menu that captures the essence of the region and a wine cellar that houses hundreds of wines, you may just have found your new temple of gastronomy. The best seat in the house is at the pass where Giulio and his team will guide you through their innovative menu step by step. This is a chef who is an authentic storyteller and you will be immersed in his vision for this beautiful restaurant. Wine pairings are excellent and you can choose to pop in for snacks from 4pm, a bespoke multi-course menu from 5pm or go all the way with the chef’s favourites at the pass. Signature offerings might showcase sweet and savoury in a playful bite: plump dates paired with creamy Whitestone Brie, wrapped in pancetta, then given a delicate tempura crunch and a final dusting of cumin and caraway salt to add warmth and spice or a handmade blend of golden egg pasta and striking charcoal dough to make their stunning Pappardella & Fungi dish. Perhaps a modern take on a classic: hand-cut New Zealand beef, lifted with the bold heat of Kaitaia Fire from Northland and a rich egg yolk jam cured gently with sherry vinegar. A dish that cleverly balances tradition with a sense of place.

Having recently celebrated their first birthday, this little gem is already attracting the locals who say it feels like home, but with better lighting and more wine. We guarantee you will taste and learn something unforgettable.