Sherwood
Sherwood is situated on the edge of Queenstown, less than 4km from the town centre.
The interior features an inky palette, while rough-sawn timbers and animal hides have been teamed with steel.
Sherwood offers punters the opportunity to take their R&R with a healthy dose of contemplation.
From the rooms to the restaurant, the focus is on honest materials as well as locally produced and sourced goods.
Sherwood has a commitment to tread lightly on the planet.
Queenstown – southern mecca of all things outdoorsy and adventure tourism capital of New Zealand – is one of those interesting places in that the more it changes, the more it stays the same.
Myriad retail stores and of-the-minute restaurants come and go and yet the historical façade remains in place: a comforting and tourist-friendly overlay that preserves the status quo.
Situated on the eastern fringes, less than 4km from the town centre, is an enterprise undergoing its own evolution.
Sherwood, a 1980s-era mock-Tudor motel, is being transformed from the inside out – an ongoing process that will eventually see the entire site reimagined – and the result is shaping up to be a stellar achievement.
The brainchild of Sam Chapman and Stephen Marr – individually and jointly responsible for Matterhorn, Mighty Mighty, The Golden Dawn and The Department Store, amongst others – Sherwood looks to eschew the usually frenetic pace of downtown Queenstown and offer locals and tourists alike a more composed and thoughtful experience.
Stage one of the transformation is the restaurant, in which all former trappings, thankfully, have been relegated to the past and in their place an eclectic mix of fixtures and fittings now takes pride of place.
Set within an inky palette, rough-sawn timbers and animal hides have been teamed with steel and exposed ducting in a pairing that initially looks like something out of a Mad Max film set, yet works incredibly well and underscores the ethos of Chapman and Marr’s intention.
The pair’s vision draws on US restaurateur Alice Waters’ championing of locally grown organic produce, with a hint of biodynamic agriculture à la Rudolf Steiner thrown in for good measure.
Local artisans and suppliers feature large within the physical space and on the menu, with regional fare being augmented by the Sherwood’s own capacious kitchen garden.
The holistic vibe doesn’t end there, with plans for the Sherwood to become an après-ski venue, concert and festival location and an artist-in-residence retreat. As the sign at the gate says: Be here now.
