Consistently busy, consistently fresh, Queenstown’s Fishbone has been a constant for years in a fast-changing region. Owner-chef Darren Lovell sources the freshest fish as close to home as possible – real South Island bounty. He has a passion for seafood, his selection of staff, his choice of consistent suppliers and his own Fishbone Farm where much of the produce is grown. Diamond Surf Clams with vermicelli in XO sauce are sweet, salty and spicy, the clams tender and juicy. The chicken liver parfait has a delightful texture and partners beautifully with the tart but sweet orange marmalade. The freshest pan-roasted brill fillet is cooked perfectly, with a Parmesan foam butter adding a delicious savoury note, atop potato gnocchi in a heritage tomato sauce. Desserts are excellent and wines well curated.

IN BRIEF Unpretentious eatery serving the freshest kaimoana