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
  • FISH $39.00
    • Your server will inform you of today's dish
  • 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.
  • 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.
  • PORK $42.00
    • Confit Harmony farm pork belly, ginger buttered banana prawns, sauteed bok choy, peanut praline, orange caramel glaze.
  • BEEF $44.00
    • Pancetta wrapped Wakanui Fillet Mignon, fondant tart, buttered silverbeet, mushroom duxelles, porcini jus
  • SALMON $40.00
    • Malborough sounds salmon fillet, braised baby fennel, fried kale, fennel puree, gooseberry gel, radish and sprout salad.
  • 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.
  • MOZZARELLA $22.00
    • Buffalo mozzarella, textures of tomato, quinoa crisp, baby herbs, garlic oil.
  • QUAIL $29.00
    • Pancetta wrapped leg and roasted breast of Canter Valley quail, fennel puree, pickled grapes, dukkah, apple cider hollandaise.
  • BLUE COD $26.00
    • Stewart Island blue cod poached in avocado oil, parsley and preserved lemon, smoked cherry tomato and pancetta salad.
  • HARE $24.00
    • Horopito peppered loin and braised leg of Bannockburn hare, caramelised kiwifruit, sweet potato, red wine jus.
  • PAUA $26.00
    • Handpicked West Coast abalone agnolotti, confit garlic cream, parmesan crumb, baby watercress, parmesan route.
  • VENISON $24.00
    • Fiordland venison Tartare, dried olives, tomato gel, spring pickles, quail egg, lattice potato crisps.
  • SCALLOPS $25.00
    • Seared southern ocean scallops, textures of leek, salmon roe, lemon berry blanc.
  • 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

Address

Cow Lane, Queenstown Central, Otago, 9300, New Zealand

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

Location
Cow Lane, Queenstown Central, Otago, 9300, New Zealand

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