The Chefs Table at Blue Duck Station

Tucked beyond the Forgotten World Highway, The Chefs Table at Blue Duck Station offers a truly remote, one-of-a-kind dining experience led by chef Jack Cashmore and his small, dedicated team. Limited to just 10 guests, the experience feels deeply personal, with a 10-course menu that changes daily and showcases ingredients farmed, foraged or grown right on the station. It begins with a scenic journey across the landscape, arriving at the top of the world to a glass of chilled champagne and sweeping views over Tongariro and Whanganui National Parks. From there, the meal unfolds as a carefully paced journey through the land itself, with each dish reflecting the season and its surroundings. You might see green pumpkin with caviar, smoked tomatoes with saffron, or venison paired with beetroot and cherry. Every detail has been considered, paired with a drinks list designed to compliment the setting and menu. It’s an experience that feels immersive rather than just a meal, shaped as much by place as by plate, and one that stays with you long after you leave.