Foraging & Dining Experience
at The Rees Hotel

A Chef-Led Journey Through Queenstown’s Wild Landscape.

Join Executive Chef Trent Watson for an immersive journey exploring the landscapes, ingredients and stories that inspire True South Dining Room. Travelling from the shores of Lake Wakatipu towards Kinloch, the experience explores the connection between land, season and flavour — discovering how the environment shapes the food that reaches the table.

The focus of this journey is not simply on gathering ingredients, but on understanding the relationship between landscape and plate — how climate, altitude and environment create the character of the food we cook.

We conclude at True South Dining Room with a bespoke multi-course dinner prepared by Executive Chef Trent Watson. Inspired by the day’s discoveries, the menu brings together the landscapes explored, the producers who care for them and the ingredients that define Central Otago.

Forage to Fork is an invitation to experience Queenstown through the eyes of a chef — discovering how place, season and story come together on the plate.