Read Ranch & Coast Virtually Anywhere
Issue link: http://ranchandcoast.uberflip.com/i/1545629
Queenstown pays homage to e Land of the Long White Cloud not only through classic fare and sourced proteins (New Zealand lamb, beef, and seafood), but also with plays on the ultimate American standard: the humble burger. Two lamb patties render the Lamb Smash a rarity on their own, but the addition of mint dressing, beetroot, garlic aioli, tomato chutney, fried onions, and two unlikely forms of fromage — blue and mozzarella — make it not only one of a kind, but incredibly delicious. All those ingredients come together to temper the grassy gaminess of the lamb with a blend of sweetness and umami that's unique and delightful. On the entrée front, a rack of lamb is tender with flavorful grill-induced char, but the real star of the plate is thick-cut yam and sweet-potato medallions (Yes, really!). Caramel-y, soft, and substantial, they, too, reach euphoric levels when dipped in the aforementioned red pepper aioli, so ask for that special. New Zealand sea bass, served over saffron risotto with spinach and beurre blanc, and chicken pot pie have proven to be favorites among early regulars. Also popular are weekend brunches, where hearty plates of challah French toast, shrimp and grits, chilaquiles, and lamb Queenstown Hospitality Group opened the bar and restaurant under its flag in May. e color of that banner matches the lush plains of the country Queenstown enthusiastically celebrates, New Zealand. Greenery abounds from the carpet, tables, and stylish suede club chairs to a grand arboreal chandelier, hanging foliage, and leafy branches jutting through ornate ceiling panels. It's a lovely greenhouse concept that (perhaps inadvertently) references that long-gone flower shop. e fourth in a thriving family of gastropubs proudly serving New Zealand-inspired fare, Queenstown Del Mar's menu is, like its kitchen, more compact than those of its predecessors yet packed with plenty of signature dishes from those proven entities. Kiwi comfort is presented in the form of buttery golden-brown pork sausage rolls. Served over seasoned steak fries, those fennel- studded delights are compelling on their own but taken to another dimension when dipped in an accompanying red pepper aioli. Other items plucked from New Zealand public-house lore include a duo of flaky meat pies (beef, lamb, and cheese or vegetarian), grilled lamb tenderloin skewers, and fish (beer-battered cod) and chips with tartar sauce and malt vinegar. << Indulge dining ranchandcoast.com 62 JULY 2026 RANCH & COAST MAGAZINE