Luxury winter dining at its finest

The Lodge Dining Room is open to the public for elegant lunch & dinner dining, Friday-Sunday, throughout winter.

Be treated to an exquisite 4-course set menu prepared by head chef Jason Brown and his team. Or choose your own delicious menu with a 3-course a la carte selection.

We have an excellent selection of Marlborough and New Zealand wines to match, along with other beverages.

Bookings are essential: [email protected] | +64 3 570 5700

Details

Lunch or dinner, Friday-Sunday - choose from an exquisite 4-course set menu ($90pp*), prepared by head chef Jason Brown and his team. Or choose your own delicious menu with a 3-course a la carte selection**. See sample menus below.

Children 10 years and older are welcome.

Payment by eftpos or credit card.

*Beverages not included

**Table must select either set menu or a la carte, not a combination of the two options.

Sample 4-course Set Menu - Lunch or Dinner

Pan roasted prawns, split coconut and kaffir lime, baby fennel

Smoked ham hock rillette, peas, pearl barley, pecan

Slow roasted lamb, aubergine, courgette, cranky goat smoked curd

Pomegranate molasses cake, local honey butterscotch, feijoa gel, vanilla ice cream

Sample A La Carte Lunch Menu

Soup d’jour with warm artisanal bread - $11

Cranky Goat halloumi, lodge cured prosciutto, garden leaf and herbs - $17

Mike of Meaters chorizo, kaikoura blue, bean ragout, poached egg with warm artisanal bread - $16

Lodge fresh hand made pasta, sauvignon blanc, basil and pine nut buerre blanc - $21

Pan roasted local market fish, sauce soubise, braised fennel, capers - $28

Sauvignon blanc braised pork belly, smoked potato fondue, roquette, walnuts - $26

Decadent double chocolate and raspberry brownie with lodge-made vanilla ice cream - $12

Pomegranate molasses cake, local honey butterscotch, feijoa gel, vanilla ice cream - $16

Local artisan cheese board with accompaniments - $17 per person

 

Sample A La Carte Dinner Menu

Canter valley quail, sauce romesco, hazelnut, grapes - $21

Pan roasted prawns, split coconut and kaffir lime, baby fennel - $18

Soup d’jour with warm artisanal bread - $12

Cloud bay clams, lodge-fresh hand made pasta, sauvignon blanc, basil and pine nut buerre blanc - $25

Pan-roasted local market fish, blackberry, braised baby fennel, rhubarb - $31

Chargrilled north Canterbury flank steak, smoked potato fondue, heirloom carrot, sauce diable - $29

Pomegranate molasses cake, local honey butterscotch, feijoa gel, vanilla ice cream - $16

Decadent double chocolate and raspberry brownie with lodge made vanilla ice cream - $11

Local artisan cheese board with accompaniments - $17 per person

Trio of house made sorbets - $7

Head Chef, Jason Brown & Sommelier, Hayley Rosewarne

Would you like to book with us?

What our customers say

It is a lovely lodge, beautifully managed with an extraordinary staff. It is a gem!

A gem!

Wonderfully warm hosts and a beautifully decorated and comfortable lodge. We loved the setting, the food and the people there. Toby and Peter were so helpful.

Margo

What a wonderful way to spend a few days away from a usually busy life in a special place. One special Christmas.

Phil

Gewedig! It was amazing. Thanks.

Bert & Angret