Originally a woolshed, the gold rush created an opportunity for a hotel and bar. The hotel prospered and a town built around it. Eichardt’s bar has been a focal point in the town ever since. It has a genuine atmosphere, history and ambience unlike anywhere else in the world.
Comfortable sofas, a cosy fireplace and gracious service provide a welcoming and stylish environment with mouth-watering creations and timeless cocktails for hotel guests, visitors and Queenstown locals alike to enjoy.
Contact us to book one of these experiences by emailing us at firstname.lastname@example.org.
Terroir: flavour profile given to wine from its unique growing location and climate.
At Eichardt’s we believe this applies to all foods. That is why wherever possible we source from small local growers who put the same level of love into growing the food as we are putting into cooking it. Our chefs use their local knowledge to forage what we can, for example wild thyme from Gibbston, walnuts from Lake Hayes and mushrooms from Moke Lake. We endeavour to make our own end products. We cure our own meats, we produce our own sourdough with wild Wakatipu yeast. This is all to bring the unique Otago flavours to the fore.