Cuisine

The ‘Fresh and Simple’ ideology underscores all our menus. Our passion is great food and the emphasis we place on cuisine recognises that food and wine play a vital role in providing an experience our guests will always remember.
Dinner comprises canapés, entrees, mains and desserts followed by
teas/coffees if required.

Our passion is great food. Our Guests Love the Food…

We have a small but carefully chosen wine list, varying in quality and price, which should please all palates.

Herbs, salad greens and seasonal vegetables harvested from our own potager garden are combined with produce from our local Farmers’ Market. Fresh seafood and prime meats are featured in our daily changing menus – however we do cater for vegetarians and special dietary requirements (advance notice required please).

Breakfast is a beautiful time! Generous breakfasts are included in the room tariff. Fresh fruits, greek yoghurt, juices, organic granola followed by our cooked farmhouse breakfast if you choose.

CHEF PAUL CONDRON

We are delighted to have PAUL CONDRON as our resident chef for the 2017/2018 season.

Paul is Dublin born and worked at variety of top Irish restaurants before moving to the Hyde Park Hotel in London – he then joined Windstar Cruises under Joachim Splichal before becoming executive chef for 9 years.

In 2001 Paul moved to New Zealand where he headed up the kitchens at Te Awa and Elephant Hill, two of Hawke’s Bay top wineries – he comes to us from Mangapapa Hotel as head chef for 3 years.

Our guests can look forward to some of the finest cuisine New Zealand has to offer !

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