Lodge Restaurant at Gibbston Valley

Chef Rob Boyd goes to extraordinary lengths to source the very best of the fine New Zealand ingredients available with special attention given to seasonal, sustainable local produce. His carefully crafted food at the luxury Lodge is offered by reservation to outside diners, or you can choose a more casual lunch with the same high standards in the adjacent winery. Confit hare rillettes, tamarillo chutney, crostini to start, Southland lamb, jerusalem artichokes, baby potato, jus for main from the tight menu, or you can relax and enjoy the five course menu chosen by the chef. Wines from the state cellar to taste or complement every dish.