“I source and use highest quality locally grown produce at the peak of its seasonal perfection to create dishes that bring together intense flavours, wonderful textures and most importantly achieve balance. The years I have spent in Michelin-star kitchens in Asia have taught me the importance of balance and a certain delicacy. I also feel a need to make each dish meaningful to the memory of Huka Lodge in terms of place and time”.
Menu 225 NZD t. 15% s.i.
terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Hotel: from May 24th to July 9th. Restaurant: from May 24th to July 1st.
In 2019, Huka Lodge began a project to secure water quality for the long term and improve sustainability of use. It invested NZ$70k in a detailed study of consumption, fitting meters and telemetry to adjust flows in real time.
Raw water operations were transferred to a local “Water Group”, enabling monitoring and leak detection. NZ$90k was invested in combined UV, activated carbon, and osmosis purification, ensuring the restaurant’s home-produced, carbonated water could match any bottled brand. In addition, a NZ$450k, state-of-the-art, wastewater plant was installed; its high-quality output is used for irrigation – further reducing the need to draw from the Waikato and eliminating any risk of potential effluent pollution. The success has been a team effort, with the combined effect of better practices (less running of water for cooling in the kitchen, for example) and capital investment reducing overall water consumption by about 25%.