Coalfire Restaurant and Bar
A hand-built smoker and a Spanish style charcoal oven are the central features of the restaurant
Fired up and delivering smoky hot flavours, Coalfire is a uniquely Queenstown dining experience which is proving to be an exciting and popular addition to the resort town’s dining scene.
Coalfire focuses on meat with local produce from Otago and Southland. A hand-built smoker and a Spanish style charcoal oven are used to load the dishes with flavour.
The restaurant and bar are nestled upstairs and downstairs in the historic 150-year-old Eureka House, which has been sympathetically renovated to create a warm and cosy atmosphere.
Favourites on the menu include Brisket that has been smoked over the fire for 14 hours, meaty St Louis cut pork ribs, tender lamb shoulder, maple glazed pork belly, and a large selection of steaks with accompanying sauces.
For those looking for a non-meat option, Coalfire also offers a selection of salads and seafood including cold-smoked Stewart Island Salmon, Tempura soft shell crab, South Coast Sole and a smoky seafood chowder.
The food is complemented by a selection of fine wines, cocktails and craft beers including Coalfire’s own ‘Pit Master’ Ale, brewed locally by Altitude Brewery, along with four other craft beers from Altitude and Queenstown Brewers.
Opening Hours: Monday to Sunday 11.00am - Late
Bookings are advisable. Groups are welcome and the venue can be used for private functions.
Coalfire focuses on meat with local produce from Otago and Southland. A hand-built smoker and a Spanish style charcoal oven are used to load the dishes with flavour.
The restaurant and bar are nestled upstairs and downstairs in the historic 150-year-old Eureka House, which has been sympathetically renovated to create a warm and cosy atmosphere.
Favourites on the menu include Brisket that has been smoked over the fire for 14 hours, meaty St Louis cut pork ribs, tender lamb shoulder, maple glazed pork belly, and a large selection of steaks with accompanying sauces.
For those looking for a non-meat option, Coalfire also offers a selection of salads and seafood including cold-smoked Stewart Island Salmon, Tempura soft shell crab, South Coast Sole and a smoky seafood chowder.
The food is complemented by a selection of fine wines, cocktails and craft beers including Coalfire’s own ‘Pit Master’ Ale, brewed locally by Altitude Brewery, along with four other craft beers from Altitude and Queenstown Brewers.
Opening Hours: Monday to Sunday 11.00am - Late
Bookings are advisable. Groups are welcome and the venue can be used for private functions.
Coalfire Barbecue Bar
