WELCOME

No5 Church Lane is renowned for its world-class cocktail list, unsurpassable service and outstanding locally-sourced Mediterranean cuisine.

Exuding understated luxury, No5 provides a comfortable and sleek environment in which to sample the unique flavours of Otago served in the versatile mezze style popular in Greece and Turkey.

The stylish bar is renowned for its signature cocktails, delicately designed by the team of expert bartenders using the finest spirits, locally-produced mixers and ingredients.

With a chic yet casual flair, No5 also offers a premium spirit selection and an array of boutique New Zealand artisan beers. The extensive wine list offers a range of carefully selected local and international award winning wines with a focus on the local Otago wine region.

No5 provides an ideal ambiance for entertaining; from early evening cocktails to late-night gatherings, intimate dining to casual after-work drinks.


No5 is open daily for breakfast from 7.30am until 11.30am, drinks & tapas from 4.30pm, and evening dining from 6pm.


The bar frequently features resident DJs and special events. Like us on Facebook to find out more.

Restaurant

Restaurant Menu

Otago produce with a Mediterranean influence 

 Light Bites

For a quick snack or while you wait

House Breads (v) 7

Our homemade sourdough selection, Cairnmuir olive oil, garlic butter

Pickled Local Olives (v)  9

Bannockburn olives pickled in-house then marinated in lemon & chilli oil

Potted Fiordland Salmon 9

Lightly smoked & potted salmon with elderberry capers & rye sourdough crisps

 

Entrées / Mains / Sharing

All dishes are designed for sharing & available in either starter or main sized portions

Bluff Oysters 15/29

Trio or half-dozen fresh Bluff oysters available either natural with lemon & olive oil or lightly manuka-smoked with chipotle aioli

Pulled Confit Wild Rabbit 14/ 26

Locally-shot rabbit meat served chilled, pickled Bannockburn olives, caperberries, grilled sourdough

Chargrilled Cardrona Lamb Loin 16/ 30

Local merino lamb spice-rubbed & chargrilled, rosemary salsa verde, jerusalem artichoke puree

The Spire Burger 15/ 28

Choice of either Fiordland venison or Paradise beef in a homemade brioche bun with tomato saffron aioli, cumin yoghurt, tomato & mixed locally-grown leaves

Steak Of The Day (variable)

We buy organic beef from Paradise, near Glenorchy, and butcher the meat on-site. Ask your server which cut and sauces we have available today

Wild Boar & Chestnut Sausages 16/ 30

South Island boar & Arrowtown chestnut sausages, horseradish mashed potato, sauteed curly kale

Chargrilled Corn-Fed Chicken 17/ 32

Quarter or half paprika-spiced chicken, chilli & thyme couscous, preserved lemon

Goats’ Cheese & Spinach Fritters (v) 13/ 24

Crispy fritters of Gibbston Valley chevre & spinach, watercress & roquette salad

Silverbeet Dolmades (v) 13/ 24

Locally-grown silverbeet stuffed with olives, preserved artichokes, & rice infused with Bannockburn saffron

Tuatua Clams & Linguini 15/ 28

In a lemon & local verjus broth, chopped roquette & herb breadcrumbs

 

Stonebaked Pizzas 24

Our thin and crispy sourdough base with tomato sauce and a choice of toppings:

 

                Minced Cardrona merino lamb, cumin yoghurt, feta

                Preserved artichoke, capers, fresh tomato, Gibbston Valley mozzarella (v)

                Chicken, house-cured boar prosciutto, olives, GV mozzarella

 

Sharing At No5

Minimum 2 people

Based on Mezze; the Greek/Turkish custom of serving many small dishes simultaneously or in succession, to be shared by everyone around the table

Let the chef choose for you: a selection of the chef’s favourites of the day to share amongst the table mezze-style, brought to you over 3 courses

.                No5 Mezze 45pp

                No5 Mezze & Dessert 55pp

                No5 Mezze & Dessert & 3 Matching Local  Wines 90pp 


Sides 7

Hand-cut chips, olive salt, tomato aioli (v)

Buttery mashed potato spiked with horseradish (v)

Green leaf salad (v)

Roast beetroot, lentil & feta salad (v)

   Grilled sprouting broccoli, almond & garlic puree (v)

 

Desserts

Local Fig & Almond Cake 15

Made with preserved figs from the only fig tree in Arrowtown, served with cinnamon mascarpone

Slice Selection of the Day 15

Classic Kiwiana; a variety of sweet slices changing daily, made with local ingredients and a little extra luxury

Steamed Chocolate & Chestnut Pudding 15          

Served with homemade rich vanilla ice-cream

Cheeseboard 30

To share or for serious cheese lovers, 5 cheeses from the Gibbston Valley Cheesery with our homemade crackers, sourdough & relishes

bar

Cocktails Menu

Cocktails 

 

Le Rouge Coco 19

The Luxurious signature cocktail of No5. Belvedere Vodka mixed with, a spiced raspberry puree, vanilla, lemon juice & egg white. A soft creamy texture with a dusting of premium dark cocoa. Enjoy.

  No5 Espresso Martini 20

Local Wanaka Broken Shed Vodka, infused with Tahitian vanilla pods & Dunedin’s Quick Brown Fox organic cinnamon & coffee liqueur. Shaken hard with a double shot of fresh Queenstown roasted espresso & served in a coupe glass.

 No5 Bloody Mary 19

Local Wanaka Broken Shed Vodka, accompanied with our No5 house infused spiced syrup, lemon juice & port, topped up with tomato juice served in a tall glass.

 Martinez 19

Tanqueray Gin & Antica Formula Carpano sweet vermouth, infused with maraschino & orange bitters served straight up in a martini glass with a twist of orange.

 Apple and Ginger Mule 19

Muddled ginger, green apple and lemon juice with Broken Shed Vodka & Manzana Verde. Topped up with Gladstone’s Ginger Beer & served in a Moscow Mule cup.

 Dolce Amaro 19

Muddled Ruby Grapefruit & fresh lime juice shaken with Cointreau, Jose Cuervo Traditional Tequila & Aperol. Served on the rocks with a salt rim.

You Old Fig 19

No5 fig infused Havana 7yr Rum, fresh lime juice, Angostura Bitters & mint shaken & topped up with Prosecco, served in a coupe glass.

 Otago Sour 20

Makers Mark Bourbon shaken twice with egg white, fresh lemon juice & Angostura bitters. Finished with a layer of Surveyor Thomson Pinot Noir, served on the rocks in a short glass.

 Fit For A King 20

A perfect mix of Gentleman Jack Whiskey & Antica Formula Carpano sweet vermouth. Served in a martini glass with a Laphroaig Whisky rinse and an orange twist.

Church Lane Treat 20

Makers Mark Bourbon, Chambord Black Raspberry Liqueur, Crème De Cacao Blanc & Chocolate bitters, stirred with ice and served with a side of rich dark Whittaker’s chocolate.

 Thyme Of Your Life 20

Muddled cucumber shaken with fresh lemon juice, apple juice & Hendricks Gin. Served over ice with a sprig of thyme.

 The Cox 23

A classic Margarita served just how the boss likes it. Patron Silver Tequila, Cointreau & fresh lime juice shaken and served on the rocks with a salt rim.

 

It’s Your Choice

The No.5 bartenders are well trained in the art of creating delicious libations. Whether it's your favourite classic, such as a Martini, Fizz or Mojito or something custom built to suit your taste and mood. Let the bartender know your spirit of choice and how you'd like it.

Breakfast

Breakfast Menu

  Breakfast

    7:30am – 11:00am

 

Toasted homemade breads 9

Selection of our white and wholemeal sourdough, brioche, butter, homemade jam (v)

Saffron yoghurt 14

Natural yoghurt sweetened with Otago honey and Bannockburn saffron, local blackberry coulis, oat clusters (v)

Homemade granola 12

The Spire homemade granola, either;

         Natural with milk and poached local berries (v)

 or

         Bircher style; soaked overnight in apple juice, with yoghurt & blackberry coulis (v)

Buckwheat gallette 16

Savoury crepe filled with Gibbston Valley goat’s cheese, roast portabello mushrooms & wilted baby spinach (v)

 Bacon & eggs 16

House-cured bacon, toasted wholemeal sourdough, poached free-range eggs, homemade tomato relish

French toast 15

Traditional French toast made with our own bread, vanilla-poached pears, lemon mascarpone, cinnamon brown sugar (v)

Smoked salmon & scrambled eggs 17

House-smoked Mt Cook salmon, scrambled free-range eggs, Tony’s roquette, toasted wholemeal sourdough

Sausage, rosti & beans 17

Home-made Havoc pork breakfast sausages, potato & parsnip rosti, giant baked beans in tomato sauce

 

Sides:

House-cured free-range bacon 6

Fried home-made black pudding 4

Roast wild thyme mushrooms (v)  4

Grilled tomatoes (v) 4

Eggs (poached, fried or scrambled) 5

Potato & parsnip rosti (v) 5

Contact

CONTACT

5 Church Lane, Queenstown
New Zealand 9300
+64 3 441 0004
info at no5churchlane dot co dot nz

We are open every day from 4.30pm until late, restaurant bookings from 6pm onwards.

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