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Otago, Invercargill, and Stewart Island Restaurants
Dunedin has the area's highest concentration of good restaurants. Seafood is a big player, in part because of Dunedin's coastal location but also because of its proximity to Bluff, the home of New Zealand's great delicacy, the Bluff oysters. Many of the least-expensive options are café-like Asian restaurants; these tend to close
Dunedin has the area's highest concentration of good restaurants. Seafood is a big player, in part because of Dunedin's coastal location but also because of its proximity to Bluff, the home of New Zealand's great delicacy, the Bluff oysters. Many of the least-expensive
Dunedin has the area's highest concentration of good restaurants. Seafood is a big player, in part because of Dunedin's
Dunedin has the area's highest concentration of good restaurants. Seafood is a big player, in part because of Dunedin's coastal location but also because of its proximity to Bluff, the home of New Zealand's great delicacy, the Bluff oysters. Many of the least-expensive options are café-like Asian restaurants; these tend to close early, around 9 pm. Locals don't usually dress up or make reservations for anything other than the most exclusive establishments.
Invercargill has a more limited selection of mostly moderately priced restaurants. Stewart Island has a reasonable selection considering its location, but in winter some places limit their hours or close.
In an iconic art deco building, this is the place to dine in St. Clair's, a leafy seaside neighborhood along a spectacular beach. Sate yourself with beef Burgundy pie or venison; the less carnivorous may wish to try the vegan vege salad. The bar's cool aura of chrome finishing and art deco style is warmed by the dining area, which has a brick fireplace. A huge brunch menu caters to all tastes, and many dishes can be made gluten-free. The service is extremely friendly. Brunch is available only on weekends from 9 am.
240 Forbury Rd., Dunedin, Otago, 9012, New Zealand
A spacious dining room done in wood and brick offers a supersize menu with more than 100 dishes. Popular choices are Stewart Island blue cod, lamb shanks, prawns, pan-seared venison, and Bluff oyster dishes. The wine list includes mostly New Zealand wines, with the occasional European bottle for the stubborn. The outdoor garden bar is a perfect place to enjoy the Southland sun with a glass of wine; forget driving and make use of a courtesy vehicle for pickup/drop-off within Otatara and Invercargill city.
379 Dunns Rd., Invercargill, Southland, 9879, New Zealand
Come here for good old-fashioned fish-and-chips wrapped in a newspaper. There isn't an ounce of pretense in this cheerful little place, which is little more than a trailer with a shelter tacked over close to the town's "skateboard park" (a wooden ramp). The owner has a mussel farm in Paterson Inlet, and the cod comes from the Halfmoon Bay fishery. Try the bacon-wrapped mussels or chef Hilli's divine mussel chowder. They also do great venison burgers.
7 Ayr St., Oban, Southland, 9846, New Zealand
03-219–1225
Known For
Local mussels and cod
Casual atmosphere popular with tourists and locals alike
A favorite among locals, this waterfront eatery that was once a seafarers hostel provides great food and excellent service. Everything is delicious, from the bread and house-made duck liver–cognac pâté to the perfectly cooked seafood and chicken dishes. They also do a mean coffee and great desserts. Sunday brunch is popular here.
The mouthwatering menu focuses on organic, locally grown, seasonal produce, offering regional New Zealand cuisine with a few Asian accents (a Thai duck salad, for instance). While the atmosphere is casual, the food is serious thanks to chef Bevan Smith, who trained in Christchurch and has published four cookbooks. The "Little People" menu is just for kids. A prix-fixe menu lets you sample the best of the offerings for a fairly reasonable price. The restaurant is 12 km (7½ miles) north of the center of Oamaru.
You can have a relaxed meal in the seaside restaurant or an even more relaxed meal in the bar at this popular local spot. Local seafood (including oysters), pizza, pasta, and steaks offer good value; seafood chowder is a popular choice, and if you give a 24-hour notice, you can try the crayfish. Reservations are strongly recommended in the busy summer season because there are so few places to eat in these parts. Renowned winter buffets draw the local crowd in on Tuesday night.
26 Elgin Terr., Oban, Southland, 9846, New Zealand
Authentic and quirky, the Ale House serves as a lively bar in a brewery–restaurant setting. The menu includes a "drunken" steak (steak marinated in dark, malty porter) and beer-battered fish, along with plenty of Speight's ales you can match with your meal. Heavy wood furniture, old brewing equipment, and a huge schist fireplace makes the place feel welcoming. A couple of seasonal beers are released each year; in the past, these have included Harvest (an apricot beer), Chocolate, Samradh (a ginger-and-pimiento beer), and Spiced Amber Ale. You can order a "tasting try" to sample all the beer offerings which include Triple Hop Pilsner, 5 Malt Old Dark, Distinction Ale, Cider, and Summit Lager.
200 Rattray St., Dunedin, Otago, 9016, New Zealand
This enormously popular restaurant on the way to Oreti Beach (past the airport) is a local favorite. Ziff's does steak, blue cod, chicken, and pasta, and customers love the home-smoked salmon and the venison hot pot. The establishment provides a free courtesy shuttle from Invercargill and environs, so you can indulge in their excellent wines and cognacs, too. Breakfast is served until 2 for late sleepers.
143 Dunns Rd., Invercargill, Southland, 9879, New Zealand
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