Sugarloaf at Flockhill

Located a scenic 90-minute drive from Christchurch and surrounded by Flockhill Station, this restaurant offers truly immersive dining that celebrates the land and its bounty. This unique destination focuses on farm-to-table principles, with much of the produce grown on the property. The team cultivates more than 30 varieties of fruits, vegetables, herbs and edible flowers, fostering a close relationship between chefs and the garden. It's driven by chef Taylor Cullen, who brings a wealth of fine-dining experience from both New Zealand and overseas to a menu that is a vibrant reflection of the seasons. The summer offerings burst with freshness, while preserving techniques ensure a diverse selection throughout the colder months. Expect dishes that highlight native ingredients and traditional methods, all cooked over wood to enhance flavour. A commitment to sustainability is evident in a room dedicated to the transformation of seasonal produce into preserves and ferments that cleverly elevate the dishes. The team also uses every part of their harvest, a rich tapestry of ingredients that showcases the unique high-country climate. It may be butterfish with preserved elderflower, wagyu spiced with native pepper or the spectacular Flockhill grilled salad. Ultimately, this ever-changing menu at this retreat delivers for those seeking culinary adventure.