Specialising in premium cuts of New Zealand beefand lamb, along with quality beef sourced from overseas, Jervois Steak House in Queenstown has a reputation as one of the country’s best steak house experiences.

Nourish Group executive chef, Gareth Stewart, is well known for his culinary fare. His leadership of the Jervois Steak House (JSH) kitchen team sets high standards for the popular restaurant.

“ Gareth is extremely talented and his style focuses on simplicity and flavour. He visits our Queenstown team, led by head chef Josh Harris regularly, offering advice and guidance as well as taking the opportunity to enjoy dining in the restaurant,” says JSH general manager, Hayden Davison.

Found on the first floor of Sofitel Queenstown, JSH offers a menu filled with signature steak, lamb and seafood dishes based around the best produce available on the day. Meat cuts are on view in the restaurant and many of the dishes are carved at the table.

“ JSH was designed to replicate high quality American style steak houses and our menu reflects that. We work with some of the world’s best meat suppliers for our prime cuts of ribeye, the finest grain fed Angus, First Light grass-fed Wagyu and the very popular Wakanui scotch. There are also T-bone, tomahawk and dry aged scotch steaks, “ says Hayden.

The restaurant is known for its distinctive side dishes such as truffle fries, mac’n’cheese, and candied kumara along with tasty condiments like porcini jus, truffle horseradish, chipotle hollandaise or Café du Paris butter.

“ Generally, diners choose steak or lamb for their main dishes, but our seafood is also hugely popular particular for entrées,” he says. “The pan seared scallops are high on the list along with West Coast whitebait and Alaskan king crabs.”

The beautifully appointed first floor restaurant has a stylish interior with fireside leather couches offering a cosy centralised lounge area and a range of table seating options overlooking the resort.

“Our customers are definitely looking for that premiumfoodie experience in a relaxed and friendly environment,” says Hayden. “This is not fine dining – more upmarket casual which is perfect for when you’re on a vacation or out with friends and family for a great night out.”

“ The private dining room is very popular, and bookings are essential for that room. My favorite table in the restaurant is number 33, a booth that is a great spot for people watching. Walk-ins are always welcome, but we do recommend booking to avoid disappointment or to dine at particular table.”