The story
Amisfield, set on Lake Hayes just outside Queenstown, is a winery that delivers a theatrical dining experience unlike any other. Michael Ligier, creator of *The Wildest Restaurant on Earth*, calls it his single favorite restaurant of last year, praising its “wild, theatrical tasting menu that highlights the bountiful produce of New Zealand with unique, sometimes scary presentations.” The menu’s daring lineup includes dishes like Duck Head, Goat Tail, Wild Boar Snout, and an Antler Dessert, alongside playful surprises such as Bread and Butter Disguised as Rocks and a Flying Salami—all presented in a rustic, scenic setting with an open kitchen.
At four stars, Amisfield earns its reputation as a fine-dining destination that embraces the whole beast. The “Tallest Dish” and “Whole Beast” courses exemplify the kitchen’s commitment to showcasing New Zealand’s bounty in inventive, occasionally unnerving ways. For diners seeking an unforgettable evening that balances theatrics with genuine culinary craft, this Queenstown standout is a must.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 8 dish mentions say about the food
Reviewers praise Amisfield’s duck head for its bold, gamey depth, calling the dish a must-try. The overall vibe is rustic elegance, where earthy flavors meet refined technique.
“The duck head gets sliced open tableside — it's a wild presentation, but the flavor is incredible. I love how they highlight the whole animal.”
What creators say
1 creator has covered Amisfield. Most active: Michael Ligier
Amisfield in Queenstown, New Zealand, is my single favorite restaurant I dined at last year — it's a wild, theatrical tasting menu that highlights the bountiful produce of New Zealand with unique, sometimes scary presentations.
Dishes mentioned
Duck Head
The duck head gets sliced open tableside — it's a wild presentation, but the flavor is incredible. I love how they highlight the whole animal.
Goat Tail
The goat tail gets lit on fire tableside — it's theatrical and the meat is incredibly tender and smoky. A memorable course.
Antler Dessert
They pluck antlers off and turn them into a dessert — it's creative and delicious, with a unique texture and flavor that I've never had before.
Tallest Dish
This might win the award for the tallest dish I've ever had to reach and grab — it's a towering presentation that's both fun and delicious.
Flying Salami
Part of the Taste of the Wild experience — flying salami is a playful, theatrical dish that tastes as good as it looks.
