Food inspired by the things we’ve loved from around our travels. Our experimental kitchen brings something innovative to the table for Queenstown: ‘Good Time’ dining. Open from 8am, we boast the primary go-to for speciality coffee, baked goods, sunny brunches and a great social lunch and dinner vibe. With our main focus on dietary requirements (vegan, GF),we really care for your needs. With a large array of healthy and indulgent delights, Yonder is ever-evolving and services large groups with eclectic tastes perfectly. All breads, pastries, sauces and marinades are made in house so you know you’re getting quality produce.
Our menus have been designed to cater to a variety of diets and lifestyles. If you have a particular dietary need, please do not hesitate to ask for options. We’re more than happy to help!
Flash fried battered squid, fresh herbs, lemon and roast chili mayo
Medjool dates wrapped in bacon, served with creamy blue cheese dressing
5 freshly-baked cheese, Guinness & garlic bread bites
Karaage chicken, sriracha aioli, pickled ginger, coriander
Homemade bao bun with Japanese fried chicken, Yonder slaw, fresh herbs, pickled ginger and sriracha aioli
Homemade bao bun with crispy fried tofu, Yonder slaw, Vietnamese herbs, pickled chili, vegan aioli and crispy shallots
Crispy polenta-crusted, jackfruit nuggets served with sweet chili and aioli
Beetroot hummus, spicy pumpkin-lime hummus and watercress hummus, served with pickled veg and grilled flatbread
Super crispy potatoes, bravas sauce, vegan aioli
Shoestring fries tossed in spice rub.
Sticky slow-cooked beef short rib, purple kumara and horseradish puree, chargrilled bok choy, watercress pesto, snow pea shoots, toasted peanuts and sesame seeds.
Enough to share or heroic solo. Charred & carved 400g beef brisket on a board with spiced shoestring fries, Dijon mustard, brisket bbq sauce and housemade pickles.
A not-so-classic roast chicken dinner. Chorizo-crusted confit chicken leg served with roast potatoes, carrots, beets, charred leek, beetroot jus, and crisp kale.
Marinated, glazed and chargrilled winter veggie skewers served with beetroot hummus, smoked coconut yoghurt, chermoula rice, sundried tomatoes, crispy capers and pickled veg
Homemade flatbread topped wth braised lamb, smoked beetroot puree, whipped feta, green leaves and olive oil.
Spicy and warming. Coconut milk laksa with pan-fried fish of the day, rice noodles, soft boiled egg, snow pea shoots, red pepper and spring onion.
Chargrilled eggplant with roasted cauliflower, shallot & cashew butter, smoked beetroot puree, pickled peppers, sundried tomatoes and pinenuts.
Wedges of pumpkin, grilled and glazed with miso marinade and served with coyo.
Pan flashed market greens, extra virgin garlic olive oil and toasted almonds.
Roast purple and orange carrots, crispy, salty, served with watercress pesto and pine nuts.