Almost every ingredient we serve is locally sourced, sustainably caught, or harvested from our on-site garden, creating flavours inspired by the Ahuriri Valley. Led by Head Chef Guillaume Laurent, our menus offer a refined, contemporary take on seasonal New Zealand cuisine, from Tasman Bay spear-caught Kingfish to hand-harvested Fiordland crayfish. 

 

Each evening, the Great Hall becomes the heart of the Lodge, a place where guests gather for pre-dinner drinks and canapés before sitting down to a multi-course dinner. The experience often begins with freshly baked bread and a rotating flavoured butter, followed by a light entrée, main, and dessert, optionally paired with wines from our curated local and international selection. In the mornings, the Great Hall greets guests with breakfast as the valley comes to life. Lunch is offered at your leisure, either a relaxed meal in the Lodge or a packed lunch for a day of adventure.

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Luxury Lodge Chefs of the Year 2025 — Executive Chef Dan Fraser & Head Chef Guillaume Laurent

Cuisine Good Food Awards