Dining
The standard of Huka Lodge's cuisine is outstanding and showcases the very best of New Zealand's food and wine. Each individual dish is a wonderful combination of flavour, colour, texture and taste.. The dining options at Huka Lodge are unlimited. Wherever the mood takes you - to the terrace or the library, the trophy room, the wine cellar, the riverbank or garden - an elegant setting will be arranged either for large groups or for more intimate meals.. In 1995, to mark his 10 year anniversary as owner of Huka Lodge, Alex van Heeren created a hospitality scholarship to assist a young, motivated New Zealand chef to gain international experience.. With the assistance of Lauraine Jacobs and Julie Dalzell from Cuisine magazine a suitable recipient was chosen. He first went to Paris to successfully complete a three month course at the Ritz-Escoffier Cooking School. Then to Relais and Châteaux properties Gidleigh Park in Devon for a month, followed by a time in Le Gavroche in London. The final part of the scholarship involved returning to New Zealand to spend time in the kitchen at Huka Lodge. This young man was John Allred whom we are thrilled to welcome back to Huka Lodge as our Executive Chef.. John was the winner of New Zealand Chef of the Nation in 2002/03 and 2003/04 and has contributed to the success of Wellington's Boulcott Street Bistro where he has been from 2000 until joining us at Huka Lodge in 2004.. Restaurant dress code: smart casual..
Huka Lodge
The quality of the cuisine offered by Huka Lodge is outstanding and showcases the very best of New Zealand's food and wine. The menu changes daily and can be enjoyed as a communal dining experience or as an intimate private occasion in one of the unique 16 dining options on the ground. - - In addition, for a large part of the autumn/winter period there are a wonderful variety of special events presented by Huka Lodge for the enjoyment of guests.
Restaurant details
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