Eichardt’s Bar

Eichardt’s Bar is renowned as a Queenstown icon and a local favourite since 1867. It has a genuine atmosphere, history and ambience unlike anywhere else in the world, offering a welcoming environment for hotel guests, visitors and Queenstown locals alike.
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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.

OUR MENUS


 


BREAKFAST

9:00am – 11:30am
Toast & Homemade Jams
Toasted sourdough, butter and homemade jams
13

Berries & Chia
Vanilla almond chia seeds, poached berries, Otago honey yoghurt, granola
17

Apple Porridge
Oats slow-cooked with vanilla infused apple juice, tamarillos, mascarpone, coconut chips
17

Eichardt’s Muesli
Homemade muesli loaded with nuts, seeds and dried stonefruit with whole milk and berries
16

Havoc Bacon & Poached Eggs
Havoc free-range bacon, toasted sourdough, poached eggs and smoked tomato sauce
18

Buttermilk Pancakes
With lemon curd, vanilla mascarpone, pistachios and maple syrup
18

Eggs Benedict
Poached eggs on grilled Turkish bread, hollandaise sauce, and:

Tony’s spinach 18
Hot-smoked Stewart Island salmon 20
Havoc free-range bacon 20

Otago Honey Yoghurt & Berries
Thick natural yoghurt, Otago honey, walnut & oat crumble, poached berries
16

Spicy Chorizo Hash
Our own smoky chorizo with fried crushed potato, spinach, poached egg and tomato chipotle sauce
19

Smashed Edamame
& poached eggs on wholemeal toast, confit tomatoes, smoky ricotta 
18

SIDES all 5
Roast wild thyme mushrooms (v)
Grilled tomatoes (v)
Poached local berries (v)
Free-range eggs as you like (v)
Havoc free-range bacon
Homemade black pudding


TAPAS

12:00pm – Late
Eichardt’s Legendary Seafood Chowder (tapas / full portion)
12 / 27

Grilled Bruschetta of heirloom tomato, picked eggplant, feta (v)
12

Baked Ramara (soft washed-rind cheese), sourdough soldiers, redcurrant & juniper relish (v)
12

Te Mana Lamb cutlets, mint salsa verde, tabbouleh
16

Fried halloumi, marinated courgette, cherry tomato (v)
12

Pork cheek croquettes, wild thyme breadcrumbs, fennel, relish
12.5

Spring salad; local leaves, shaved raw veg, turmeric dressing (v)
12

Calamari in squid-ink tempura batter, lemon aioli, wild watercress
12

Steamed bun of Wakanui beef brisket & Kawakawa (native herb) w/ kimchi, slaw, blackcurrant dipping sauce
11

Potato gnocchi & spiced lamb sausage; Cardrona Merino Lamb Merguez, gnocchi, tomato & Otago saffron sauce, chevre
12

West Coast Whitebait in chili & garlic oil, lemon, sourdough
14.5

Gruyere cheese roll, apricot thyme dipping sauce, praline crumb (v)
12

Eichardt’s hand-cut chips, olive salt, roast garlic aioli (v)
8

Our homemade sourdough bread, freshly baked every day, with Cairnmuir olive oil & macadamia dukkah (v)
8


SPECIALITY COCKTAILS

Eichardt’s Mule
Absolut Vodka, Stone’s ginger wine, fresh mint & ginger, muddled lime, topped with Gladstone’s ginger beer
20

Classic Margarita
Patrón Silver Tequila, Cointreau & freshly squeezed lime juice, served ‘up’ or ‘on the rocks’ with sea salt flakes
23

Eichardt’s Bloody Mary
Absolut Vodka, Worcestershire, Kaitaia Fire, horseradish, lemon, basil, cherry tomato, splash of Graham’s 10yr Port
21

Lychee & Rose Petal Martini
Absolut Vodka, Kwai Feh lychee liqueur, muddled lychee, lemon, pink grapefruit and rose water
18

Sangroni
Scapegrace gin, Campari, thyme sugar syrup, lemon juice, & a quenelle of our homemade blood orange and thyme sorbet
22

Smoked Old Fashioned
In-house manuka smoked Woodford Reserve bourbon, Angostura bitters, brown sugar, flamed orange zest
22

Spirit of Virtues
Maker’s Mark bourbon, Amaro Montenegro, Aperol, hopped grapefruit bitters & a lemon twist
20

Apple Pie Martini
Zubrowka Vodka, Absolut vanilla vodka, local honey, apple juice, cinnamon bark syrup with a cream float and burnt cinnamon
20

High Tea

Contact us to book one of these experiences by emailing us at bar@eichardts.com.

Virtual Tour

Will Eaglesfield
Head Chef

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.