Address
Cow Lane, Queenstown Central, Otago, 9300, New Zealand
The Bunker in Queenstown Menu
SIDES- Rocket, tomato and goats cheese salad $12.00 /$18.00
- Sautéed wild mushrooms, Calvo Nero, truffle oil $9.00
- Truffle mash croquettes. $9.00
- Confit garlic buttered greens, lemon vinaigrette, almonds $9.00
MAIN COURSES-
VEGETARIAN 36.00
- Pumpkin and sage gnocchi, goats cheese, smoked cherry tomato, kale and walnuts
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FISH $39.00
- Your server will inform you of today's dish
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DUCK $44.00
- Center Valley confit duck leg, crisp breast, tart of almond, fig and red wine poached pear, pickled cabbage and grand Marnier jus.
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VENISON $42.00
- Denver's leg rolled in soft herbs, braised Osso Bucco, sweet onion puree, roast baby beetroot, spring onions and red wine jus.
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PORK $42.00
- Confit Harmony farm pork belly, ginger buttered banana prawns, sauteed bok choy, peanut praline, orange caramel glaze.
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BEEF $44.00
- Pancetta wrapped Wakanui Fillet Mignon, fondant tart, buttered silverbeet, mushroom duxelles, porcini jus
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SALMON $40.00
- Malborough sounds salmon fillet, braised baby fennel, fried kale, fennel puree, gooseberry gel, radish and sprout salad.
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LAMB $45.00
- Walnut crusted rump of Otago Alpine Merino, pumpkin and sage gnocchi, goats cheese, pearl onions, sumac-spiced jus.
STARTERS-
TASTING PLATE $48.00
- Chef's selection from our menu for two to share.
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MOZZARELLA $22.00
- Buffalo mozzarella, textures of tomato, quinoa crisp, baby herbs, garlic oil.
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QUAIL $29.00
- Pancetta wrapped leg and roasted breast of Canter Valley quail, fennel puree, pickled grapes, dukkah, apple cider hollandaise.
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BLUE COD $26.00
- Stewart Island blue cod poached in avocado oil, parsley and preserved lemon, smoked cherry tomato and pancetta salad.
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HARE $24.00
- Horopito peppered loin and braised leg of Bannockburn hare, caramelised kiwifruit, sweet potato, red wine jus.
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PAUA $26.00
- Handpicked West Coast abalone agnolotti, confit garlic cream, parmesan crumb, baby watercress, parmesan route.
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VENISON $24.00
- Fiordland venison Tartare, dried olives, tomato gel, spring pickles, quail egg, lattice potato crisps.
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SCALLOPS $25.00
- Seared southern ocean scallops, textures of leek, salmon roe, lemon berry blanc.
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PARFAIT $19.00
- Duck liver parfait, tamarillo chutney, house pickles, toasted brioche.
APPETISERS- Olives, goats cheese, and crostini. $12.00
- Caramelised onion and porter ciabatta, bacon jam. $9.00
Nearby Sample Menus
The Bunker
New Zealand > South Island > Otago > Queenstown > The Bunker
Phone
034418030
Opened hours
Monday: 5:00 PM – 4:00 AM, Tuesday: 5:00 PM – 4:00 AM, Wednesday: 5:00 PM – 4:00 AM, Thursday: 5:00 PM – 4:00 AM, Friday: 5:00 PM – 4:00 AM, Saturday: 5:00 PM – 4:00 AM, Sunday: 5:00 PM – 4:00 AM
Price
None
Type
None
Service
None
Cuisine
Contemporary , Gluten Free , International , New Zealand , Vegetarian , European
Features
Mastercard , Visa , Romantic , Wheelchair accessible , Reservations , Waitstaff , Cash , American Express , Bar Scene , Seating , No Takeaway , Cards accepted , Local cuisine , Special Occasion Dining , Serves Alcohol , Dinner , Full Bar
Cow Lane, Queenstown Central, Otago, 9300, New Zealand
- Queenstown Contemporary Menus
- Queenstown Gluten Free Menus
- Queenstown International Menus
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- South Island Contemporary Menus
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- South Island New Zealand Menus
- South Island Vegetarian Menus
- South Island European Menus
- New Zealand Contemporary Menus
- New Zealand Gluten Free Menus
- New Zealand International Menus
- New Zealand New Zealand Menus
- New Zealand Vegetarian Menus
- New Zealand European Menus
