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.
During a career spanning 25 years, executive Chef Mark Sycamore has gained experience in a wide range of establishments from traditional English pubs, up market cafes to famed restaurants such as Gary Danko and Gordon Ramsay’s.
Award winning local Chefs Jo Clarke and Dan Reynolds complement Mark in the kitchen, leading a talented brigade of professionals committed to delivering dining excellence at every sitting.
“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.