Executive chef Chris Scott has culinary genius blended with his blood. Chris takes commonplace ingredients, including plenty of homegrown and foraged stuff, and turns them into something sublime and memorable. His seemingly simple butterfish with its crispy kale garnish is a joyful revelation – fresh, perfectly seasoned and delicious. But there is more, way more, to captivate the tastebuds at this eco-hotel and wellness retreat overlooking Queenstown’s Lake Wakatipu. Locally sourced lamb and duck, together with sustainably caught fish, are artfully married with herbs and vegetables from the on-site Sherwood permaculture garden or from sustainability-focussed local suppliers. The meatless are well catered for as well, with vegetarian and vegan options given the same careful consideration. The service is as pared back as the menu with a drinks list that continues the focus on local. This is seamless eating where the walk matches the talk.