Our cuisine showcases New Zealand’s finest, fresh produce sourced from bespoke local purveyors. Dinner includes a daily changing five-course degustation menu cooked with passion, precision and flare. Chefs focus on respecting both producer and ingredients in delivering cuisine to excite the palate.
Award winning local Chef Dan Reynolds heads up the Blanket Bay kitchen, leading a talented brigade of professionals committed to delivering dining excellence at every sitting.
Dan knows Blanket Bay well after plying his trade here over a decade ago. The lure of the Lodge proved too much and drew the chef back from European Michelin Starred restaurants to a region he is passionate about.
“Our philosophy is to utilise bright, vivid colours in dish presentation, deliver crisp, fresh, clean flavours and textural contrasts – soft, chewy, crunchy, firm, crisp. Contemporary in style, we loosely define our flavour of Cuisine as – ‘Euro Pacific’ – tamarind, curry, sumac, dukkah, chilli, cardamom, lemongrass, ginger, miso, lime, ponzu, pink pepper all feature often in our cooking alongside traditional European ingredients and techniques.”
Cocktails and canapes introduce the dining experience each evening. Summer and Autumns long warm evenings lend themselves to dining out on the Grand Terrace, framed by spectacular Mountain and Lake views, whilst the Dining Room with crackling open fire proves popular when cool.
Intimate dining spaces including the Wine Cave, Tasting Room and Outside Fireplace are superb for the romantic.
