Food & Wine
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 and precision. Chefs focus on respecting both producer and ingredients in delivering cuisine to excite the palate.
The Kitchen
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.”
“The lodge and surrounds are spectacular. The nightly degustation dinner was some of the best food we have ever eaten.”
Katie + Lawrence
Melbourne
A New Experience Every Night
Cocktails and canapes in the Den introduce the dining experience each evening where guests can meet and catch up on the day’s adventures.
Long warm evenings lend themselves to dining out on the Grand Terrace with spectacular Mountain and Lake views, while the Dining Room and crackling open fire creates a cosy experience during the cooler months.
Intimate & Memorable Occasions
As well as the restaurant and terrace, there are a number of intimate dining settings available including the wine cave, tasting room and the outside fireplace setting all perfect for creating memorable occasions.