TOAST & OAK

Queenstown’s dining scene just got a serious upgrade. Skip the standard Shotover Street fare—this stylish enclave is where serious palates book their tables. The absolute power move? The 'big degus'—a boundary-pushing 10-course Chef’s Journey orchestrated by chef Pier and his brother. It’s a masterclass in risk-taking flavor. Touring gourmands are actively trading notes on the wildly creative beetroot plates and flawless mushroom pappardelle. But the true flex is the cellar. Oenophiles are borderline obsessed with the by-the-glass program—over 40 pours that venture far past the expected Central Otago Pinot Noirs. Let the resident *sommelier* guide you toward an obscure Kiwi *vigneron* for a brilliant, hyper-local pairing. Whether you're celebrating a milestone anniversary or diving into a moody à la carte feast, this warm space delivers top-tier hospitality without the stiff pretense. Sit back, trust the kitchen, and let the pairings flow.