Cuisine at Waipoua Lodge

Fran is a passionate predominantly self-taught cook who describes her style as ‘traditional with flair’ focusing on using local produce either from the lodge’s garden or sourced from local growers and suppliers.

Coupled with Ian’s hosting and knowledge of New Zealand wines, often sourced from vineyards personally known to them, dining at the lodge is a truly pleasurable experience.

Breakfast

Included in the price of your accommodation – your day starts with a scrumptious breakfast consisting of a platter of fresh fruit with juices, cereals with natural yoghurt sweetened with local honey, followed by a selection of toasted breads and croissant and then a beautifully cooked small and manageable serving of bacon, breakfast sausage, mushroom, tomato and eggs of your choice.

Ian’s barrista skills provide that special latte, flat white, capuccino or expresso or there are a range of teas (including herbal) available.

Dinner

The three course a la carte dinner menu is $70.00 per person and guests normally dine between 7.00 and 8.30 pm. For children staying at the lodge we offer a special menu with food being charged based on the amount consumed with a 3 course child menu being between $20-$40. If you would like to dine at the lodge please indicate this on your reservation form.

Sample Menu:

Entrees

Served with a warm Waipoua Lodge home made roll

  • Asian style beef marinated in ginger and soy sauce, seared and accompanied with bok choy greens
  • Prawns sauteed in garlic butter and pesto served with parmesan shavings
  • Chicken liver pate with cashew nuts, lemon and brandy served with wholemeal toast
  • Indian style lamb cakes – a fusion of spring lamb with eastern spices, fruit and nuts served with warm tomato relish and poppadom triangles
  • Chicken terrine with proscuitto, pistachio nuts, prunes & apricots soaked in brandy, served with a plum sauce
  • Ricotta cheese infused with sun dried tomatoes, pesto & garlic and rolled in toasted pumpkin & sunflower seeds served with seasoned sliced cucumber and tomato

Main Courses

Served with seasonal vegetables

  • Loin of lamb served with a red wine, orange and blackberry jus  served with baked kumara with almonds
  • Filet of locally sourced prime beef served with a red wine jus, blue cheese mushroom, mashed potato and a sauteed honey onion
  • New Zealand Marlborough salmon, marinated in basil and lime juice, pan fried with white wine and served with minted new potatoes, caulliflower puree, aioli and a lemon wedge
  • Free range corn fed chicken breast rolled around a filling of leeks, lime and garlic, served in a white wine, lime and cream sauce together with creamy mashed potato
  • Fresh pan fried snapper served on a bed of spinach with fondant potatoes and a white wine, cream, lemon & caper sauce

Desserts

  • Waipoua Lodge specialty – Hot lemon souffle dusted with icing sugar and served with pouring cream
  • Chocolate mousse served with cointreau cream
  • Marbled chocolate vanilla sponge, drizzled with crème de cacao, topped with caramalised pears and served with cream
  • Paquet du fruits – a selection of fruits and nuts baked in paper with spices and Amaretto liquor
  • Calypso-nana – banana fried in butter, brown sugar and dark rum and served hot with vanilla bean ice cream
  • Homemade ice creams – mochachino, yoghurt & honey, kiwifruit, fruit & spices – served with a vanilla, almond & pistachio tuille

Tea & Coffee of your choice

A range of dessert wines and liquors are available from the bar