This quirky, unpretentious eatery in the heart of Queenstown is all about seafood. Chef-owner Darren Lovell is passionate about sourcing the freshest kaimoana from the waters around the South Island, so you might have fried Southern Ocean arrowhead squid with romesco sauce and house pickles, Jackson Bay octopus tacos, pan-roasted hake in crazy water or a Southland fisherman’s stew. The meat and vegetable offerings are well worth trying too, with a big seasonal focus and much of the produce coming from “Fishbone Farm” in nearby Arrowtown. The farm also provides the bounty for some of the excellent desserts – think peach tarte Tatin with runny cream. The wine list is thoughtfully compiled and well-priced, with plenty of bythe-glass options.