Elevation Bar And Restaurant

Dine at Tāhuna Queenstown’s latest five-star luxury retreat amongst rolling alpine mountains with stunning sunset views over the Kimiākau (Shotover River).

Located inside Coronet Ridge Resort at Arthurs Point is Elevation Bar and Restaurant—with a breathtaking backdrop of Pāhāraki (Coronet Peak) and views to Kawarau (The Remarkables mountain range) through floor to ceiling windows that let in natural light and stunning ever-changing views of the alpine scenery.

The space effortlessly brings in the greens and earthy tones from the outdoors, with thoughtful interior design touches like the wooden panelling contrasting against stone details, straw lampshades and olive green banquette booth seating.

Enter from the lobby and into the newly renovated space, and you’re greeted with sleek cabinetry filled with neatly stacked logs for the nearby fireplace, before stepping into an open dining room with various dining ‘nooks’ to suit whatever the mood. Whether it’s drinks and nibbles by the fireplace, dinner for two looking out at the alpine scenery, a group brunch by the booths, or directly along the kitchen pass and open kitchen to watch all the chef action take place.

Elevation Restaurant is led by Executive Chef Dominic Dsouza (previously Executive Chef at Te Karaka Lodge and Head Chef at Abstract Hotel for Capstone Hotels, as well as staging stints at world-renowned Michelin-starred establishments around the world).

The menu uses classical French culinary techniques with premium Aotearoa ingredients and nods to Chef’s Indian heritage. Choose from small bites, à la carte dishes (with a separate menu for sides—hello, truffled potatoes) or select the ‘Trust the Chef’ option with their specially curated set menu, designed to showcase the best of Elevation Restaurant. Start with their ‘small bites,’ packed with flavours that will get your appetite going, like truffle-infused seasonal mushrooms and spiced duck croquettes.

Adorned with pops of blue cornflowers and purple micro radish leaves, they’re served in a bowl of smooth black pebbles, like a work of edible art. Move onto an entrée showcasing melt-like-butter Wild Alpine Venison—served with pickled and charred pearl onion halves, fresh boysenberries and finished tableside with a savoury jus. Mains showcase a snapshot of Aotearoa produce from land to sea. Pick from tender Royalburn Lamb served in a sweet master stock reduction, or market fish poached tender on agria mash.

We advise bringing a dining companion and getting one of each so you can taste the best of both worlds. Various garnishes showcasing textures that make each bite unique are carefully placed throughout. From thin slices of sunshine-yellow pickled radish, to the sweet white parts of leeks—cut into halves and charred until they almost give way. Thin shards of savoury black garlic tuile are placed with the lamb, and a crisp cumin-dotted tapioca chip sits on the fish that feels almost like eating crispy fish skin, along with prosciutto broth poured tableside.

The drinks booklet is a love letter to Aotearoa wines from across the country—from Marlborough Sauvignon Blanc, Chardonnay from Martinborough and Hawkes Bay, to a selection of red varieties mostly from Central Otago. For travellers who want to try a bit of everything from Aotearoa’s wine scene, this is the list.

Local tap beer Canyon Lager from down the road leads the beer selection, while their cocktail list nods to Southland produce (cue: Stonefruit Smash and Cromwell Sour). There’s a dedicated alcohol-free section—with non-alcoholic bubbles, wine alternatives, non-alc beer and mocktails too. 

If you’re partial to a post-dinner whisky (or gin) nightcap, spot their dedicated sections for each (showcasing Aotearoa distilleries first, followed by an international selection). Whisky lovers will be pleased to know dessert is also right up their alley, with a NZ whisky and Whittakers chocolate parfait, alongside creamy caramel ice cream. Crunchy candied almonds, freeze-dried honey and a crisp sugar tuile on top add various levels of crunch and sweetness in every bite.

Aotearoa’s luxury honey brand The Southerly, is brought over with the dessert, and aged oak-barreled whisky-infused Mānuka honey is then drizzled on top of the dessert, table-side. It’s a deep dive of whisky flavours in dessert—all the honey-caramel layers that complement the whisky bring the dessert together. 

There’s nowhere else quite like this alpine sanctuary, where you get to dine and watch the changing mountain landscape over dinner and drinks. You’ll find us here come winter during the ski season, with a post-ski whisky chocolate parfait by the fireplace.

Restaurant Hours:

Breakfast (7am-10am weekdays, 7am-11am weekends), Bar Snacks (11am-9.30pm daily), Brunch (11.30am-2pm on Friday to Sunday), Dinner (5pm-9pm daily).

Words by: Vicki Young | Images: Supplied