The Bunker Menu with prices New Zealand 2024
The Bunker Restaurant in New Zealand is a hidden gem nestled in the heart of Queenstown, offering a unique dining experience that combines fine cuisine with a cozy, intimate atmosphere. Known for its seasonal ingredients and expertly crafted dishes, The Bunker brings together the best of local and international flavors.
Whether you’re indulging in fresh seafood, like oysters and scallops, or savoring the rich flavors of their signature beef cheek risotto, each dish is thoughtfully prepared and presented. With a focus on high-quality ingredients and sophisticated flavors, The Bunker promises an unforgettable dining experience.
The Bunker in Queenstown, like 5th Street in Christchurch, offers an intimate dining experience with a focus on seasonal ingredients and innovative dishes. Both restaurants blend local flavors with global influences, creating memorable meals in a cozy, refined setting.
The Bunker Menu
Starters
Dish | Price (NZD) | Description |
---|---|---|
OYSTERS | 7 each | Seasonal availability, advised by waitstaff. |
CRUDO | 29 | Ruakaka kingfish and octopus with cucumber, watermelon, coconut, and lime dressing. |
PARFAIT | 29 | Canter Valley duck savoury parfait with rhubarb, whipped chevre, and brioche. |
SCALLOPS | 32 | Pan-seared Southern Ocean scallops with fried scampi, spiced clam velouté, and courgette. |
RISOTTO | 30 | Southland beef cheek with fermented shiitake risotto and ginger sake. |
PAUA | 32 | West coast paua tortellini in chowder cream with grana padano. |
HARE | 28 | Seared Bannockburn hare loin with braised leg mille feuille and kumara textures. |
VEGETARIAN | 29 | Goat’s cheese fondue with crudités, pumpkin, and cashew fritters, beetroot croutons. |
ARTISAN BREAD | 14 | Served with truffle butter. |
Main Courses
Dish | Price (NZD) | Description |
---|---|---|
BLUE COD | 53 | Bluff blue cod with deconstructed bouillabaisse sauce, tua tua salad, and saffron crème. |
SALMON | 53 | Ora king salmon with celery glaze, wasabi, blue swimmer crab, pea and pine nut salad. |
DUCK | 54 | Canter Valley confit duck leg with crispy skin breast, hazelnut, turnip, and cognac. |
BEEF | 65 | Canterbury black angus fillet with braised short rib, truffle potato, and bone marrow. |
LAMB | 54 | Royalburn lamb rump with shank ragu, aubergine, white balsamic, and pinot noir jus. |
VENISON | 53 | Kingston venison striploin with beetroot textures, sunchoke, and blackcurrant gel. |
VEGETARIAN | 49 | Truffle and parmesan potato pave with locally sourced mushrooms and vegetable sherry jus. |
SIDES | ||
Artisan Bread | 14 | Fresh artisan bread. |
Mashed Potato | 16 | Creamy mashed potato. |
Truffled Croquettes | 14 | Golden-fried truffled croquettes. |
Seasonal Greens | 16 | Fresh seasonal greens. |
Buttermilk Herb and Manchego Salad | 25 | Salad with buttermilk herb dressing and Manchego cheese. |
Taste of the South Menu 8 Course
Dish | Price (NZD) | Description |
---|---|---|
RUAKAKA | 29 | Ruakaka kingfish and octopus crudo with cucumber, watermelon, coconut, and lime dressing. |
BANNOCKBURN | 28 | Seared Bannockburn hare loin with braised leg mille feuille, sour cherry, and kumara textures. |
WEST COAST | 32 | West coast paua tortellini with chowder cream and grana padano. |
SOUTHLAND | 30 | Southland beef cheek with fermented shiitake risotto, shallot jam, and ginger sake. |
BLUFF | 53 | Pan-seared blue cod with deconstructed bouillabaisse sauce, tua tua salad, saffron crème, and sea lettuce. |
CENTRAL OTAGO | 54 | Royalburn lamb rump with shank ragu, aubergine, white balsamic, and pinot noir jus. |
EARL GREY & BLUEBERRY TARTLET | 25 | Earl Grey and blueberry tartlet with black sesame and pistachio parfait. |
WHITE CHOCOLATE MOUSSE | 25 | White chocolate mousse with miso gel, salted almond crumbs, and strawberry prosecco sorbet. |
OAMARU | 20 | Single selection of our cheese, waitstaff will advise |
Taste of the South Menu 5 Course
Dish | Price (NZD) | Description |
---|---|---|
AMUSE | Included | Chef’s daily creation or local delicacy, paired with Mumm Marlborough (75ml). |
RUAKAKA | Included | Ruakaka kingfish and octopus crudo, cucumber, watermelon, coconut, and lime dressing, paired with Peregrine Riesling (100ml). |
BANNOCKBURN | Included | Seared Bannockburn hare loin, braised leg mille feuille, sour cherry, and kumara textures, paired with Surveyor Thompson Pinot Noir (100ml). |
CLEANSER | Included | Golden Bay Citrus Sorbet. |
BLUFF | 53 | Pan-seared blue cod, deconstructed bouillabaisse sauce, tua tua salad, saffron crème, sea lettuce, paired with Amisfield Pinot Gris (150ml). |
CENTRAL OTAGO | 54 | Royalburn lamb rump, shank ragu, aubergine, white balsamic, pinot noir jus, paired with Church Road ‘Grand Reserve’ Merlot Cabernet (150ml). |
EARL GREY & BLUEBERRY TARTLET | 25 | Earl Grey and blueberry tartlet with black sesame and pistachio parfait, paired with Wooing Tree ‘Tickled Pink’ late harvest Pinot Noir (50ml). |
WHITE CHOCOLATE MOUSSE | 25 | White chocolate mousse with miso gel, salted almond crumbs, strawberry and prosecco sorbet, paired with Wooing Tree ‘Tickled Pink’ late harvest Pinot Noir (50ml). |
MENU ONLY | 130 | Overall menu price for the tasting experience. |
WITH WINE MATCHES | 180 | Overall menu price with New Zealand wine pairings. |
Dessert Menu
Dish | Price (NZD) | Description |
---|---|---|
CHOCOLATE | 20 | Dark chocolate fondant served with espresso and mandarin sorbet. |
EARL GREY & BLUEBERRY TARTLET | 18 | Earl Grey and blueberry tartlet with black sesame and pistachio parfait. |
WHITE CHOCOLATE MOUSSE | 18 | White chocolate agar mousse with miso gel, salted almond crumbs, and strawberry prosecco sorbet. |
PETIT FOURS | 20 | A selection of frozen brulee, profiterole, vanilla cornetto, and chocolate cremeux. |
CHEESE | 38 | Selection of Kikorangi blue, Manchego, double cream brie, and aged cheddar with various accompaniments. |
TOBLERONE | 24 | Dessert featuring Baileys, Frangelico, crème de cacao, cream, honey, and chocolate swirl. |
ESPRESSO MARTINI | 24 | Espresso martini made with Absolut vodka infused with vanilla, coffee liqueur, espresso, and manuka honey. |
Why Choose The Bunker?
- Exceptional Cuisine: The Bunker offers a diverse menu featuring locally sourced ingredients and innovative dishes that highlight New Zealand’s culinary heritage.
- Unique Atmosphere: The restaurant boasts a cozy yet sophisticated ambiance, perfect for intimate dinners or special occasions.
- Expert Pairings: Guests can enjoy expertly curated wine pairings, enhancing the dining experience and showcasing local vineyards.
- Seasonal Offerings: The menu changes with the seasons, ensuring fresh and flavorful dishes that reflect the best of New Zealand’s produce.
- Knowledgeable Staff: The attentive and knowledgeable waitstaff provide excellent service, offering insights into menu items and wine selections.
- Focus on Sustainability: The Bunker emphasizes sustainable practices, supporting local farmers and producers while minimizing its environmental impact.
- Artful Presentation: Dishes are beautifully presented, making the dining experience not only tasty but visually appealing.
- Culinary Events: The Bunker often hosts special events and tastings, allowing guests to explore new flavors and culinary trends.
- Accessibility: Located in a prime area, The Bunker is easily accessible for both locals and tourists.
- Positive Reviews: The restaurant has received numerous positive reviews from diners, highlighting its quality, creativity, and overall dining experience.
Opening & Closing Hours of The Bunker
Open 5.00pm – 4.00am
Dinner Reservations 5.30pm – 10.00pm
For dinner reservations please use our online booking system for instant confirmation
Contact Information
Ph: +64 3 441 8030
Email: [email protected]
Official Website:https://www.thebunker.co.nz/
Instagram:https://www.instagram.com/thebunkerrestaurantqt/
Near me Location-Address
14 Cow Lane, Queenstown New Zealand
Available Services at The Bunker
- Fine Dining: Guests can enjoy a sophisticated menu with gourmet dishes and seasonal offerings, focusing on local ingredients.
- Wine Pairing: Expertly curated wine pairings are available with meals, featuring New Zealand’s best wines.
- Private Dining: The Bunker offers private dining areas for intimate gatherings or special occasions.
- Special Events & Tastings: The restaurant hosts culinary events, tastings, and seasonal menus to showcase unique flavors.
- Outdoor Seating: For those who enjoy an al fresco dining experience, The Bunker provides a cozy rooftop area.
- Reservations: Guests can make reservations for a guaranteed table, especially during busy seasons.
- Takeaway: In certain cases, takeaway options may be available for those wanting to enjoy The Bunker’s cuisine at home.
- Attentive Service: The waitstaff provides personalized and knowledgeable service, ensuring a premium experience.
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