Public Italian Kitchen

About Public Italian Kitchen

Public Italian Kitchen offers a taste of Italy infused with a Queenstown soul, situated on the ground floor of Steamer Wharf with stunning lakeside views. The restaurant's Italian-inspired menu reflects a commitment to connecting people through food, handcrafted pastas, and Italian classics reimagined with regional New Zealand ingredients. The atmosphere is relaxed and informal, balancing the sophistication of fine dining with a welcoming, casual vibe. From an aperitivo at the bar to long, leisurely dinners by the water, Public provides the backdrop for memorable meals. The kitchen takes pride in its craft—each pasta is handmade, and the menu celebrates both traditional Italian techniques and contemporary interpretations. Complementing the food is an extensive wine list featuring local award-winning selections alongside European classics, plus a cocktail programme designed and perfected by the in-house bar team.

Public Italian Kitchen: Handcrafted Pasta and Lakeside Dining in Queenstown

Italian Heart, Queenstown Soul

Public Italian Kitchen brings the warmth and craft of Italian dining to Queenstown's waterfront. Situated on the ground floor of Steamer Wharf with expansive views across Lake Wakatipu, the restaurant embodies a simple philosophy: Italian Inspiration with Local Connection. It's not about recreating a trattoria in northern Italy; it's about honouring Italian traditions while celebrating the exceptional regional ingredients New Zealand offers.

The name itself reflects the approach—public, welcoming, unpretentious. Whether you're arriving for an aperitivo at the bar or settling in for a long dinner by the water, the atmosphere balances casual comfort with refined dining. The space feels like a place where both locals and travellers belong, where a meal becomes an experience rather than a transaction.

Handcrafted Pasta as Foundation

At the heart of Public's kitchen is handcrafted pasta. Unlike restaurants that rely on dried imports or commercial fresh pasta, each shape here is made in-house—a commitment that shows in both texture and flavour. The Fettuccine with Mussels and Clams arrives tender and silky, carrying briny notes from the shellfish and brightness from cherry tomato and garlic. The Conchiglie Alla Vodka showcases creamy burrata and chilli against a subtle tomato base, while the Rigatoni with Beef Cheek demands time to appreciate the rich braise and earthy truffle bechamel.

Each pasta tells a story of technique and care. The chefs respect Italian methods—how a tomato sauce develops, how cream and acid balance—while staying responsive to what's available and in season. It's tradition without dogmatism.

Beyond Pasta: Italian Classics Reimagined

The menu extends far beyond pasta. Fresh New Zealand oysters arrive natural with shallot vinaigrette or tempura-fried with soy. The Beef Carpaccio glistens under truffle aioli and shaved parmesan. Akaroa Salmon—from a fishing region just down the coast—is grilled and served with creamy spinach and cherry tomato. The Burrata, scorched with hot honey and served over grilled bread, is an exercise in simplicity and contrast.

For the grill, cuts like the Ribeye Savannah and Eye Fillet showcase meat that's been treated as thoughtfully as the pasta. Italian salsa and balsamic glaze add depth without overwhelming the meat's inherent quality. The Veal Milanese remains a showstopper—tender, breaded, finished with truffle aioli and fresh rocket.

The Drinks Programme

The bar at Public is no afterthought. Hand-crafted cocktails—Gardens Spritz, Pineapple Express, Paradise Lake, and others—are designed to pair with food and capture the spirit of both Italy and Queenstown. The wine list is extensive, featuring local Central Otago and Marlborough selections alongside Italian imports, giving diners endless pairing opportunities. Beer lovers will find everything from New Zealand craft (including local Queenstown breweries) to European classics.

Lakeside Setting

There's something about dining by water that transforms a meal. From your table at Public, Lake Wakatipu stretches before you, and the Remarkables frame the horizon. The light changes throughout the evening, casting the water in different shades. It's the kind of setting that makes even a simple starter feel like the beginning of something memorable.

Signature items

• Fettuccine Mussels & Clams
• Beef Carpaccio
• Akaroa Salmon
• Conchiglie Alla Vodka
• Burrata
• Lakeside Dining

Menu

Wine

• Sauvignon Blanc Selection — Festival Block, Gibbston Valley, Dog Point, Letter Series options
• Chardonnay Selection — Letter Series, Chard Farm, Church Road, Kauaroa Bay
• Pinot Gris Selection — Giunta, Gibbston Valley, Ruru, Church Road
• Riesling Selection — Camshorn, Mondillo
• Rosé Selection — Triple Bank, Mediteo Rosa, Mondillo
• Pinot Noir Selection — Terra Alta, Mondillo, Chard Farm, Felton Road
• Italian Wines — Chianti, Primitivo, Soave, Grillo and more from regions across Italy

Grill

• Lamb Rump — Farro, red wine jus, seasonal greens
• Beef Ribeye Savannah — Italian salsa, balsamic glazed rocket salad (dairy-free)
• Eye Fillet — Truffle cracked peppercorn sauce, rocket salad (dairy-free option)
• Akaroa Salmon — Creamy spinach cherry tomato sauce (dairy-free option)
• Veal Milanese — Alla vodka, truffle aioli, rocket, parmesan
• Gnocchi Pumpkin — Goats cheese, toasted walnuts, sage and chilli oil (vegetarian)

Pasta

• Fettuccine Mussels & Clams — Cherry tomato, garlic, spinach (dairy-free option)
• Fusilli Tomato Ragu — Chef's choice braised meat, parmesan (dairy-free option)
• Conchiglie Alla Vodka — Burrata, chilli oil (vegetarian)
• Fettuccine Carbonara — Bacon, cracked black pepper, cream, parmesan
• Rigatoni Beef Cheek — Rich cherry tomato sauce, truffle bechamel
• Spaghetti Gamberi — White wine, garlic, salami crumb

Sides

• Shoestring Fries — Aioli (dairy-free)
• Seasonal Vegetables — Market selection (dairy-free option)
• Agria Potatoes — Italian herbs (dairy-free)
• Side Salad — Leafy greens (dairy-free)
• Cheesy Garlic Bread — Melted cheese and garlic butter

Antipasti

• Marinated Olives — Garlic, rosemary (vegetarian, dairy-free)
• Beef Carpaccio — Truffle aioli, parmesan, rocket (dairy-free option)
• Tuna Crudo — Citrus aioli, caper salsa, rocket (dairy-free)
• Garlic Bread With Aged Parmesan — Toasted with premium parmesan (vegetarian)
• Burrata — Scorched cherry tomatoes, hot honey, balsamic, grilled bread (vegetarian)
• Fried Calamari — Bloody Mary sauce, lemon (dairy-free)
• Antipasti della Casa — Cured meats, marinated mozzarella, olives, focaccia, fish pate, pickled veg
• Fresh New Zealand Oysters — Half dozen or dozen—natural with shallot vinaigrette, or tempura with soy

Cocktails

• Gardens Spritz — St Germain elderflower, mint, lemon, prosecco with soda
• Pineapple Express — Havana white rum, Malibu, pineapple, mango
• Trapple — Absolut vodka, Aperol, pineapple, lime, passionfruit
• Cherry Me — Makers Mark, Martini Rosso, bitters, cherry syrup
• Paradise Lake — Vodka, lychee liqueur, apple juice, lime
• South Island — Beefeater gin, lemon, lime, peach and mint
• Monte Rosa — Limoncello, strawberry, mint, prosecco with soda
• Laquila — Olmeca tequila, limoncello, lime, lemon, sugar
• Sole Di Mango — Captain Morgan spice rum, mango, orange, lime
• Rifters Viola — Rifters Quartz gin, crème de violette, lemon, berry, prosecco
• Rifters Margarini — Rifters Arrowtown vodka, Cointreau, lime, passionfruit

Beer & Cider

• Public's Hazy Pale Ale — House brew, local tap
• Alpine Lager — Alpine Ale Works, crisp local brew
• Peroni — Italian style lager, refreshing European classic
• Speights Gold Medal Ale — New Zealand's most popular beer
• Corona — Subtle and refreshing pale lager
• Steinlager — Dry with tangy crisp clean bitterness
• Altitude Powder Day Pilsner — Queenstown brew, gold medal 2021 Brewers Guild Awards
• Canyon Gold Lager — Central Otago lager with local malt
• Altitude Zen Shiro — Sake pilsner, dry finish, Queenstown made
• Cassels and Sons Milk Stout — Smooth, rich and creamy
• Crimson Badger Ginger Beer — Super refreshing with slight sweetness
• Canyon Tussock Basher — Tiny pale ale, light body, big personality, low alcohol
• Heineken 0% — Alcohol-free with fruity malty notes
• Mac's Cloudy Apple Cider — Refreshing apple cider
• Peach Bomb — Made with NZ peaches, refreshingly delicious

Frequently asked questions

Do I need to make a reservation?

Reservations are encouraged to secure your preferred time, especially for dinner and weekends. Walk-ins are welcome subject to table availability. Book online at publickitchen.co.nz or call +64 3 442 5969.

What are your opening hours?

Open daily from 12 noon onwards. Last order time is late evening, though specific closing time varies by day. Check the website or call ahead for seasonal hours.

What's the atmosphere like?

Relaxed and informal, balancing casual dining comfort with refined service. Lakeside location on Steamer Wharf creates a welcoming vibe for both locals and visitors.

Do you offer vegetarian and vegan options?

Yes. Vegetarian options include burrata, conchiglie alla vodka, pumpkin gnocchi, and multiple salads. Many dishes offer dairy-free variations. Ask your server for vegan adaptations.

What makes your pasta special?

All pasta is handcrafted in-house daily, using traditional Italian techniques combined with fresh local and regional ingredients. Each shape and sauce pairing is carefully developed.

Do you cater to dietary requirements?

Yes. The menu clearly marks vegetarian (VEG), vegan (VG), and dairy-free (DF) options. The team is attentive to allergies and restrictions—inform your server of any requirements.

Are there group bookings or private spaces?

Yes. Contact the restaurant directly at +64 3 442 5969 or eat@publickitchen.co.nz to discuss group bookings and any special arrangements.

Tips

• {"body":"The lakeside location and quality of the food make weekends busy. Reserve online or call to guarantee your preferred table and time.","title":"Book ahead, especially for dinner"}
• {"body":"The house-made pasta is the kitchen's foundation and strength. Each shape is made fresh daily—order at least one pasta course to experience the difference.","title":"Try the handcrafted pasta"}
• {"body":"Daylight and golden hour create the most stunning lakeside backdrop. An early dinner (from noon onwards) combines great food with beautiful light.","title":"Arrive early to enjoy the views"}
• {"body":"The selection features local Central Otago and Marlborough wines alongside Italian classics. Ask the team for pairing recommendations that match your meal.","title":"Explore the wine list"}
• {"body":"The bar team designs unique house cocktails that balance Italian inspiration with local flavours—a great start to your meal.","title":"Try a signature cocktail from the bar"}

Good to know

• {"wine":"Extensive local and Italian wine list with knowledgeable recommendations available","parking":"Street parking available on Beach Street and surrounding area","location":"Ground floor Steamer Wharf, waterfront position with lake and mountain views","cocktails":"House-designed signature cocktails, all crafted by the bar team","atmosphere":"Relaxed and informal, casual-yet-refined dining experience","credit_cards":"2% surcharge applied to credit card transactions; other payment methods have no surcharge"}