Roaring Megs
Restaurant
"The place for Lamb"
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MEET THE TEAM
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We all came to Queenstown whilst travelling, fell in love with the place and decided it was going to be our home. Great thing about working evenings only is that we can persue our other interests during the day. Of course during the winter we will all be up the mountain skiing or boarding. Mart is a keen mountain biker and parapenter, Dom fly fishes, plays tennis and tramps as does Sharon. Whilst Simon likes walking his dog and drone flying. We all have a passion for exploring new taste sensations by using only fresh, seasonal produce, either from our gardens or growing wild around the Wakatipu.
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OPENING HOURS:-
From 6pm
Monday - Sunday
Closed
Christmas Day
But open Monday
24 & 31 December
Location:
Level 1, 53 Shotover Street
Queenstown,
New Zealand
Dominique Jeanneret
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HEAD CHEF / OWNER
I came to Queenstown from my homeland of Switzerland 30yrs ago. My first job here was in a French Restaurant called Sablis (now Sanguaros) after that I was chef at The Continental Restaurant (now Madam Woos). Then I was offered the Executive Chef position at Holiday Inn (now Grand Mecure) before taking over Roaring Megs in 1990. Queenstown was a very different place then, with no fine dining restaurants. So I introduced the locals to many European specialities, which proved to be very popular, some of which remain on our current menu.
Bon appetit!
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Sharon Jeanneret
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GENERAL MANAGER / OWNER
Originally from Suffolk, U.K. my background is in advertising, banking and hospitality, so meeting Dominique and becoming involved with the restaurant was definitely meant to be. Now I can use all my knowledge in one business. Being hands on I think is the only way to run a small business. The best part of being front of house is getting feedback from our guests and hearing about their day. Everyone has a story to tell and I've heard some amazing ones!
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Mart Anelzark
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SOUS CHEF
Roaring Megs has been a big part of my life since I moved here from Australia many moons ago. Must say though it's easier working in the new Megs kitchen than the old cottage, the footprint was about 1/4 the size, so getting meals out for big groups was a challenge for us and the wait staff. Now we can cater for 50 + easily and be happy with the presentation!
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Simon Dvorak
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COMMIS CHEF
I am from the Czech Republic and gained most of my cooking skills from helping my parents run a lodge back home. I enjoy living in Queenstown and trying out other restaurants. Now I've just had my 1st baby girl, so eating out will be on the backburner for a while! Must admit though nothing comes close to Roaring Megs lamb.
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