Eichardt’s Bar is a revered Queenstown establishment, city icon and local favourite since 1867. Guests and locals are all invited to step inside and discover a unique atmosphere and genuine service that has existed on the shores of Lake Wakatipu for more than 150 years. A contemporary nod to an age gone but not forgotten.
The site of Eichardt’s Bar was once nothing more than a woolshed, erected at a time when Queenstown was a mere rural sheep station. The discovery of gold rapidly grew Queenstown’s prosperity, creating opportunities for business, trade and the establishment of a town, from which the hotel and bar rose. Eichardt’s Hotel and Bar were pioneers of hospitality service in Queenstown in the 1800s and the establishment has never forgotten its early beginnings.
The atmosphere and decor inside Eichardt’s Bar is an ode to our heritage. Sofas sit adjacent a homely fireplace, complemented by elegant furnishings acknowledging eras both old and new. Our passionate team are devoted to your experience, ensuring that everything from service to the menu is of the highest standard.
Offering a unique atmosphere and genuine service, guests will enjoy signature cocktails, selected regional wines and exquisite food in elegant, fireside surroundings. Eichardt’s Executive Chef, Will Eaglesfield, has built a loyal following for his consistent, delicious and innovative dishes, reflected in the bar’s signature tapas menu. With pristine high-country farmland, native bush and Central Otago wine country on our doorstep, Will Eaglesfield forages for produce, handpicks vegetables and sources meat from local farmers to create a fine dining experience for guests and visitors alike. Eichardt’s Bar also offer whiskey or wine flights and high tea. See our sample menus below.
Terroir: flavour profile given to wine from its unique growing location and climate.
At Eichardt’s we believe this applies to all foods. That is why wherever possible we source from small local growers who put the same level of love into growing the food as we are putting into cooking it. Our chefs use their local knowledge to forage what we can, for example wild thyme from Gibbston, walnuts from Lake Hayes and mushrooms from Moke Lake. We endeavour to make our own end products. We cure our own meats, we produce our own sourdough with wild Wakatipu yeast. This is all to bring the unique Otago flavours to the fore.