You’ll find easily one of the best steaks in the province, and one of the most appealing dining rooms in Queenstown, upstairs just off the main drag. It’s well worth the trek. Head chef José Santander and his team follow the lead of the great steakhouses of the US involving you fully in choosing the cut of meat you’d like, before taking it away and preparing it to perfection. Choose from their signature prime rib, selected from the finest 150-day grain-fed Black Angus that has been dry-aged then roasted in their special oven, or branch out and dig into the juiciest eye fillet on the bone ever. The meat-averse are also well catered for by a menu that includes red king crab, oysters, calamari and other daily fish specials. Service is great, the beer is cold and the welcome warm at this prime high-end, family-friendly, off-piste palace.