Queenstown’s newest dining precinct Ayrburn has opened with five restaurants set to open this year, and five more to come, each offering a unique perspective on a culinary experience.
Ayrburn’s multiple venues will be overseen by industry leaders from across the country. The culinary team is headed by executive chef Richard Highnam and Master of Wine Sophie Parker-Thomson, who has worked alongside winemaker Jody Pagey.
“We wanted to create a destination where locals and visitors alike could spend the day with friends and family to simply enjoy being together over world-class food and wine,” said developer Chris Meehan, the man behind Ayrburn.
“An incredible amount of time has gone into making sure Ayrburn will be a place for great times. It embodies our commitment to celebrating the stories of the past, by giving them a new future. From our wine tastings in The Manure Room where prohibition saw tipplers evade authorities, to the shining bronze statues of Ayrburn’s founding owner, William Paterson’s prized Clydesdale and ram.
“Ayrburn is a testament to our dedication to crafting exceptional places. It’s not just a destination; it’s an invitation to have fun and experience the best of New Zealand’s food, wine, and hospitality in a place chosen 160 years ago for being one of the country’s most naturally stunning locations.”
In 2024, Ayrburn will expand further unveiling Billy’s, its flagship restaurant that will offer an opulent dining experience, along with The Barrel Room, The Bakehouse and RM’s Butcher.