Olivers

Olivers has multiple charms, and one of those is undeniably its historic appeal. Built in 1869 by merchant Benjamin Naylor it is recognised as one of Otago’s most significant heritage buildings (category one classification from New Zealand Historic Places Trust).

Dine in for lunch or dinner, pick up some beer brewed right on-site or grab and go from the cafe/bakery where they have also have a wonderful array of retail items (including their own house-made condiments and preserves so you can take a little jar or bottle of Central Otago back home with you).

It’s also a wonderful place to stay with a beautiful aesthetic, attention to detail and plenty of little corners to enjoy true tranquility.

The Cloudy Bay Shed

The Cloudy Bay Shed at Northburn is the high-end dining experience of your dreams. While you may associate this brand with Marlborough, The Shed is unmistakably Central Otago - and even though you can drink anything from the range, the hero here is definitely Te Wahi, the stunning local Pinot Noir.

The Shed is one of those places that gets everything right and you’re guaranteed to stay far longer than you expected - the design of the light airy space, the show-stopping art on the walls, the comfortable chairs, the super approachable and knowledgable staff and the next level menu all combine for an experience that makes you feel like you’re somewhere very special.

Head chef Momo turns out culinary magic on a plate using local produce in clever creative ways and eating things like Cured Salmon with Nam Jim, Green Papaya and Radish or Royalburn Station Lamb Loin with charred baby onion and Gremolata while gazing out over the picture-perfect view of Lake Dunstan, Sugarloaf and the Pisa Range is an experience you’ll never forget.

Waipiata Country Hotel

Pull up outside the Waipiata Country Hotel and you might see a mud-splattered ute parked outside. And some of the clientele could definitely be wearing gumboots. But don’t let that fool you into thinking this is an average kiwi pub stop.

Mark Button loves good food and even more, sharing that culinary passion with others. While the food isn’t fancy - no smears, mousses and gels on these plates - ingredients are all of the highest quality and everything is cooked to absolute perfection.

The Silere Alpine Origin Merino Lamb Oyster Shoulder for two (marinated for 24 hours then slow-cooked overnight in Central Otago Pinot Noir), served with most perfectly roasted spuds, portobello mushrooms and seasonal steamed veggies and pan jus is sublime.

The other thing people come here for is the pies. They’ve been so popular they now ship them all over the country!

The Stoaker Room Bistro and Bar

It’s hard not to love The Stoaker Room in Cromwell - it’s got a great casual vibe and is one of those places where groups of people always seem to be having a great time. But it’s much more than atmosphere that makes spot so popular - the food is pretty unique too.

Everything (right down to garlic and cheese) is steamed, baked, grilled and smoked in cookers made from French oak pinot noir barrels - does it get any more Central Otago than that?

The Stoaker Banquet is always a great option to share - a long board with delights such as local venison with kumara and cherry chutney; tandoori lamb rump with grilled veg and mint yogurt sauce;  pork belly with potatoes, crispy shallots and aioli; pulled duck crouton with onion marmalade and spiced apple and salmon with smoked slaw and pineapple salsa (this may change seasonally but it will always be delicious)

Burger AFloat

When riding the Lake Dunstan Cycle trail, the last thing you’d expect to be able to buy is a burger (the terrain on the true right of Lake Dunstan is more schist and thyme than shops and restaurants) but Richard and Jolanda Foale have that Central Otago ‘why not’ attitude which lead them to set up a burger and coffee shop on a boat, accessible from the shore! (yes you read that right)

This has to be one of the most remote, creative food outlets in the country; the burgers and butties are amazing - the couple tasted every burger in the region before deciding on their own perfect recipe) and are exactly what you feel like when expending your energy round the Cromwell Gorge section of the trail. Ingenuity, great food and wonderful warm welcoming service make this a truly unique culinary food experience and very Central Otago in flavour - the burger pattie is venison with thyme and is served in a bun with smoked bacon, Swiss cheese (a nod to Jolanda’s heritage) pinot pickled onions and Central Otago apricot relish.