Fishbone Bar & Grill

How lucky are we to live in the South Island? Nowhere in New Zealand is more than 125km from an ocean plentiful of seafood.

Down here we grew up on the beach. As kids, we collected clams and mussels, went spearfishing for flounder, watched dad fish for blue cod and groper, or waited with bated breath when he went diving for crayfish and paua. At home, mum made chips, grew tomatoes and lettuce and kept chooks. Meanwhile, the All Blacks were the best rugby team in the world!

At Fishbone not too much has changed. They source fresh fish and shellfish from the waters around the South Island, respecting what nature offers by only using sustainable fish. Their fish comes straight off the fishing boat and is so fresh they don't need to do too much to it. Oh yeah, the All Blacks are still winning.

Still, the team likes to have a little fun with their cooking. They travel, eat seafood and draw upon their trips through Asia, Europe, America and India for new dishes – the fish changes daily, as does the menu.

They also grow as much fruit and vegetables as they can at Fishbone Farm, including 18 different varieties of heirloom tomatoes, have their own chooks for eggs, and just like mum, they make their own chips from Southland potatoes – hand-cut of course.

Enjoy fresh fish, the South Island way, at Fishbone, Queenstown's favourite seafood restaurant for over 21 years.