The gaming lounge at Horizon Quay is reserved for adults aged 20 and over, in line with New Zealand law. Please confirm your age to continue to our website.
Gambling Act 2003 · Photo ID is required at the entrance to the gaming lounge. Need support? NZ Gambling Helpline 0800 654 655, free and available 24/7.
Access to this website is restricted to visitors aged 20 and over. Thank you for your understanding.
If you would like to talk to someone about gambling, call the NZ Gambling Helpline on 0800 654 655 (free, 24/7) or text 8006.
The Harbourmaster restaurant and the Signal Room bar sit side by side on the ground floor, both opening onto the lakeside terrace. Central Otago produce, Fiordland seafood and a cellar built on local pinot noir.
Named for the man who ran the old Queenstown wharf, the Harbourmaster is a lakeside restaurant that cooks what Central Otago grows and Fiordland lands, without dressing it up beyond recognition.
The menu changes four times a year and moves in smaller ways every week, depending on what arrives. Expect Te Anau lamb, Cardrona merino, wild venison in season, Bluff oysters from March, Stewart Island salmon, and vegetables from a grower forty minutes away at Cromwell. Bread is baked in-house each morning; butter is churned in Wanaka.
Head chef Nadia Whitcombe came to us from Arrowtown after a decade in Wellington. The kitchen is open to the room, and the counter seats six if you would like to watch it work.
An indicative autumn menu. Dietary requirements are handled properly rather than grudgingly — tell us when you book and the kitchen will build around them.
Prices include GST. A discretionary 15% surcharge applies on public holidays.
A small lounge bar off the lobby with a fire at one end and the terrace doors at the other. It fills up around six, empties for dinner, then fills again.
The list is short and seasonal: a dozen cocktails built around New Zealand spirits — Reid + Reid gin from Martinborough, Scapegrace, Cardrona single malt — plus classics made properly. Wine runs to sixty-odd labels with an emphasis on Gibbston Valley, Bannockburn and Bendigo pinot noir, twenty of them by the glass on a Coravin.
There is a bar menu until 10.00pm: oysters, charcuterie from Christchurch, cheese, a burger and a plate of hot chips that has developed a following of its own.
A separate room off the restaurant seating fourteen at one table, with its own service door so the evening is never interrupted. Set menus of three to six courses, matched wines from the cellar, and a projector behind a panel for the guests who insist on working through dinner.
Around 4,000 bottles under the restaurant, two-thirds of it from Central Otago. Our sommelier runs a tasting for house guests on Wednesday evenings at 6.00pm — six wines, forty minutes, no charge and no pretence.
Room service runs from 6.30am to 11.00pm with a full menu, and a short overnight card of sandwiches, soup and desserts is available at any hour through reception. There is no tray charge.
In-house guests can charge every outlet — restaurant, bar, terrace, spa and the supper menu in the gaming lounge — to their room and settle once on departure.
Dinner reservations are recommended year-round and essential from June to September. Tables for outside guests are released two weeks ahead; house guests can book at any time.