Wharf Bar

Built for today, carried by what came before, Wharf Bar sits on the waterline of Queenstown’s Steamer Wharf, with a view that feels both immediate and enduring.

Open and modern, the room carries a quiet familiarity that settles in as naturally as the lake air. This is a new bar with an old soul, connected to the township’s stories and content to move at a calm, unhurried rhythm. Vibrant drinks and shared plates set the tone for lingering conversation.

The food story is one of classic comfort meeting bright, contemporary detail. Antipasti might open with puffed sourdough brushed in olive oil and sashimi, or burrata lifted by chilli crisp and zucchini nam jim. Pizzas balance tradition and adventure: a margherita built on San Marzano pomodoro and fior di latte is scented with citrus oil and Thai basil, while prosciutto meets a spirited streak of shaved parmigiano and honey.

From this Saturday the menu steps it up another level and introduces shared plates and larger offerings. Fresh crudo sets the tone, from Bay of Island oysters brushed with Wharf Bar mignonette to ahi tuna tataki bright with furikake and ponzu. Italian leanings meet pan-Asian accents; yakisoba vongole laced with dry sake; gnocchi bokki in gochujang vodka cream and lumina lamb arancini. For the main event, think wagyu scotch ribeye with chimichurri or a whole market fish glossed with miso beurre blanc and wakame.

Dolce follows suit with playful restraint. Wharf Bar cannoli with pistachio ricotta under a limoncello and sake glaze. Find a seat by the water, raise a glass, and let time drift at Wharf Bar’s pace - a little lake, a little lore, and a lot to savour.