We had fish and lamb which were presented very nicely with two side dishes of potatoes and courgettes. While growing your own food these days can be seen as a radical idea, Bruce believes it to be an essential path to understanding our own humanity. Things don’t travel very far before you eat them at Sherwood. That starts with the understanding of our place and respect to Tangata Whenua.". Not wanting to be left wondering, 'what if...' Bruce bravely decided to pursue his authentic self and a passion for growing, retraining via a Diploma in Horticulture through Otago Polytechnic. Sherwood, Queenstown: See 187 unbiased reviews of Sherwood, rated 4.5 of 5 on Tripadvisor and ranked #105 of 251 restaurants in Queenstown. Despite graduating from the University of Melbourne with a Bachelor of Philosophy and establishing a successful career in marketing, Bruce Thurlow found his mind continually turning to plants. The team at Mt Edward are committed to far more than making bloody great wine. We draw inspiration from the landscapes we call home. Nick set up our bee-keeping programme at Sherwood and will often involve guests and staff on his visits to check the hives. "Horticulture is a lens through which I view the world, and I love it when I can help a chef or a guest see produce in a new way." Steel cut oats, rhubarb, honey & clotted cream, Baked eggs, garden greens, dukkah & sourdough, Wood fired pumpkin & kale salad, dukkah & labneh, Oyster mushroom, smoked mozzarella & truffle, alexander leaves (v), Sherwood spiced pork sausage, urenika potato & marjoram, Te Mana lamb charcuterie ,pecorino, rosemary, Smoked salmon, dill creme friache, pickled cucumber & lemon, Oyster mushroom, smoked mozarella, truffle, alexander leaves(v), Sherwood spiced pork sausage, urenika potato, marjoram, Te Mana lamb bacon, onion jam, pecorino cheese & rosemary, Glory Bay salmon, dill creme friache, pickled cucumber, lemon, Pear, goats cheese & candied walnuts (v, gf), Pickled Glory Bay mussels, spring carrot & saffron, Chicken oyster skewers, elderberry laque & sage (gf), Golden beets, fennel, ugli fruit, Akarua green olives (v) (gf), Wagyu tongue carpaccio, kraut, picalili, watercress (gf), A bunch of carrots wood roasted, labneh, almond dukkah (v, gf), Gem lettuce ,radish, avocado ranch dressing (v, gf), Wood roasted purple cauliflower, caper raisin, ricotta salata (v, gf), Twice cooked potatoes, creme fricahe, green onion, hot sauce (v) (gf), Aubergine agnolotti, sprouting brassicas, red vine vinaigrette (v), Whole flat fish, kelp butter, spring leeks, crisps wood sorrel (gf), Havoc pork collar, ruby cabbage, tarragon, honey & seed biscotti, Sherwood duck sausage, celeriac, apple ,blackcurrant leaves, Slow cooked Te Mana lamb shoulder, pickled shallots, tapanade & mint serves 2-4 (gf), Chocolate fondant, malt ice cream, pinot cherries, Tamarillo tart, creme catalan, hotel honey, *Wines available by the 1/2 bottle and the bottle, Methode Traditionelle, Quartz Reef, Brut NV, Te Whare Ra, Toru, Field Blend '19, Marlborough NZ, The Boneline, Barebone, Chardonnay '18, Waipara NZ, Gibbston Valley, China Terrace, Chardonnay '18, Central Otago NZ, Gutt Ogau, Theodora, Gruner Veltliner '18, Burgenland, AT, Robbers Dog, Zephyr, Orange Sauvignon Blanc '18, Marlborough NZ, Puszta Libre, Zweigelt Sankt Laurent '18, Burgenland AT, Raisins Gaulois, M&C Lapierre, Gamay '18, FR, Dube, Tirari, Field Blend '18, Mc LarenVale AU, Chateau Couronneau, Bordeaux Superieur, Merlot '16, FR, Organised Chaos, Syrah '19, Hawkes Bay, NZ, Zenkuro White Cloud Nigori, Queenstown, 180ml.