Our kitchen focuses on preparing simple, fresh and flavorful food, sourced whenever possible from local purveyors and organic growers. With this philosophy in mind, our resident chefs, Tara Watchel and Leesa Curnan create world class food. Included in the list of fresh offerings, diners may select Kaikoura’s namesake, Crayfish (New Zealand rock lobster), pulled directly from the resident saltwater tank.

We encourage guests to get to know our chefs. With the installation of our new open kitchen, guests can now watch the chefs prepare the evening meal. We now have three dining seats at the chefs work counter, allowing guests to sit near the action and learn the cooks’ secrets.

Dinner is 2 or 3 courses with multiple choices within each course. Wine and canapés are served before the meal. During the summer season, we offer dining in the Lodge’s restaurant room and garden. We encourage guests to dine communally. Private dining is also available. As the winter months arrive, we seat guests in the communal lodge dining room.

Each morning, we offer our generous continental breakfast. A cooked breakfast is also available for an additional charge. We can accommodate most dietary concerns. Just give us an advance warning.

Our food philosophy is threaded through every meal we produce at the Lodge. We hope your dining experience introduces you to local foods, new flavors, and enjoyable company.