Cuisine

Both Alistair and Stephanie have extensive experience in hotels and restaurants and are capable chefs. They have each run their own restaurants and worked in five star hotels. Alistair is, amongst other accomplishments, a post graduate winemaker and viticulturist. He has worked for some of New Zealand’s most prestigious wine companies.

Stephanie is traditional hotel school trained as a chef, hotelier and business manager. Her later experiences in corporate banking and wine company management and marketing offer a sound business base for the lodge.

An extensive wine cellar list is available featuring premium NZ wines. The Tekapo region inspires meals based around merino lamb, freshwater salmon, beef  and venison. Local producers of cheeses and fruit condiments also feature in the lodge menus.

Farm fresh free range eggs and locally produced smallgoods are highlights in the breakfast menu. Special dietary requirements may be catered – please advise when booking. Dinner is available on request. We offer a four course fine dining experience or can meet your preferences.