Reviews
Mirror Restaurant Guide
“For starters, Michele ordered the queen scallops. These must be one of the smallest and tastiest members of the scallop family we've had. They come from somewhere off the Catlins and were grilled with lemon and Pernod. Delicate. Delicious.”
“I had the littleneck clams steamed in Central Otago cider and infused with cream. Once again it was a real treat. For her main, Michele, decadent as ever, ordered the crayfish grilled with horseradish and lime butter. If the Cray wasn't 500g it wasn't far off. It was cooked to perfection – the last translucent bits turned opaque in front of our eyes – how's that for timing.”
“Not much has changed and yet a lot has changed. The fishbone could move from an institution to a landmark.”
Frommers
“If I could have a restaurant in my backyard, it would be this one. It's wacky and colorful, the decorative fish-filled interior is a joy, and the seafood meals rate among the best I've had. South Island salmon smoked over Canadian sycamore wood chips and served with aioli was mouthwatering; the blue cod dishes are reliably good; and for a well-priced fill-up, you can't pass up a Fishbone burger bulging with fish fillet. Service is filled with humor and desserts are to die for.”
Mirror Newspaper
“Hobby yields edible results”
Darren Lovell from the Fishbone Bar and Grill Restaurant in Queenstown is one chef with a very green thumb, and he hasn't been messing with any food dyes. What started as a small herb patch by his house has now boomed into a lucrative garden bearing herbs, vegetables, fruits and flowers.
“I love doing the restaurant and I love being the chef there,” he said, “I wanted to give the customers the best experience possible and I can't think of anything better that a diner knowing the chef has grown the herbs in his own garden.”
Rough Guides
“Excellent value spot that's obviously doing something right. It's been around for a while, operating as a high class, quirky and fun fish-restaurant.”
Cuisine Wine Country New Zealand
“A place where lots of locals can be spotted, this centrally located casual restaurant is a fun place to eat with a good selection of fresh fish and shellfish.”
Lonely Planet
“A boat's hull floats above you, on the wall hangs a life ring and in front of you sits an excellent dinner of warm, marinated calamari salad, crumbled blue cod or wine-steamed mussels. Bright and cheerful with booths and a kids' menu.”
Mirror Restaurant Guide
“Fishbone Café has hustle, personality, out of this world clams, crispy crumbed blue cod, a shark vindaloo, as well as my usual, baked flounder. Splurge just a little – this is the place to have crayfish. Cool wine list, low markup.”