Queenstown's Seafood Restaurant
"One of the finest fish restaurants in the country"
Simon Farrell-Green, KiaOra (Air New Zealand) September 2011
"Fishbone rocks - 3 Stars - Very Good"
David Burton, Cuisine magazine March 2011
From Simon Farrell-Green: "it might be as far inland as you can get in New Zealand, but Queenstown also happens to have one of the finest fish restaurants in the country. At Fishbone, a bustling bistro in the centre of Queenstown, chef-owner Darren Lovell changes the menu each day, depending on what's available - and he tries very hard to use as much South Island fish as he can. Better yet, he can tell you where it came from."
From David Burton: "Fishbone rocks. It must do to have survived so long. The proof is in the eating: parting the glistening flakes of my warehou, I could see this fillet had indeed arrived that day from Bluff as claimed. For a few dollars extra I'd ordered this warehou as the chef's special - pan-roasted with smoked oyster crumbs, a velvety asparagus veloute, sauteed potatoes and dots of rocket oil. Warehou easily dries out with over-cooking, but this was perfectly timed at it's accompaniments were entirely complementary."
From Lonely Planet: "Our pick: Queenstown's more than a few miles inland but that doesn't stop Fishbone from sourcing the best of NZ seafood. Everything from scallops to snapper is treated with a light inventive touch. You'll see a steady stream of contented customers leaving the quirkily nautical space every night."
Loved by Kiwis since 1991, Fishbone Bar & Grill remains Queenstown's only dedicated seafood restaurant, specialising in South Island fresh fish and shellfish. Owners, front of house Mark Godden and Chef Darren Lovell are dedicated to sourcing the best seafood, produce and wine from around New Zealand. That's their serious side. Mark and Darren are also known to have fun and dining at Fishbone is no exception; a mermaid greets you upon entry and schools of fishy artifacts leap from the walls, competing for attention with the hustle and bustle of a busy, open kitchen. Food can be fun too - authentic prawn tacos, fish and chips in a cone and the meatiest cheeseburger around, sit along side crayfish, whole sole, steamed clams, mussels, and oysters, live from our tank and freshly shucked. And if it's a great big beef and reef, you are after, look no further. Fishbone dances to a different tune, indeed, as David Burton says, "Fishbone rocks."
Bistro
Queenstown, Central Queenstown
