Cuisine

Under the guidance of our Chef the superb food and wine at Waipoua Lodge incorporates the traditions of New Zealand cooking, with organic vegetables, traditional maori herbs and the finest New Zealand meats and sea foods from our shores.

Start your day with a luscious selection of your favourite breakfast dishes served in the dining room or in your private suite. Drink from the freshest rainwater from our taps - water as it should be – cool, refreshing and clean. Find the perfect balance in nature and palate with a picnic basket filled to your order including hand baked produce.

New Zealand cuisine is amongst the best in the world and we present refined, honest food elegantly, without confusing the palate or disguising the taste. Our salads and vegetables are picked fresh from our kitchen garden, or supplied by our local growers, served fresh and crisp to your plate. We care about what chemicals are used to produce foods and where possible use the best extra virgin olive oils, tamaris and GE free ingredients.

A 3 to 4 course gourmet dinner at the lodge is $90.00 per person, with the menu changing daily. Please advise of your dietary requirements. We offer a selection of 3 entrees, a set main course with fresh vegetables and 3 desserts, complemented by appetisers, fine cheeses & espresso. We stock a selection of the finest New Zealand wines. Share an intimate candlelit dinner for two in the privacy of your suite. Join other guests in the dining room to share a few travel stories in front of the fire, or retire to the verandah to share in nature and watch the puriri moths and owls that fly by night. While meals are elegantly served in the dining room, we encourage comfortable attire.

There are no restaurants close by, but we happily recommend restaurants for your day trips.

Cooking Class at Waipoua
Join our talented and delightful Chef Stephanie Marinkovic, to create simple or exotic dishes, demonstrated in the lodge kitchen. Gather around with a glass of wine, share and learn as Stephanie uses local ingredients to create epicurean masterpieces or a simple seasonal dish. Four to six persons per class.