“My cuisine is heavily influenced by the landscapes and environs of Central Otago. We change the menus daily, allowing myself and the team the opportunity to utilize seasonal local produce of the highest quality, and to tailor the menus around each guests' individual likes and needs. I work closely with a number of local purveyors and farmers to source the finest quality produce that showcases the very best of the region.”
135-240 NZD t. 15% s.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Chef Jonathan Rogers sources the very best seasonal products from local suppliers in his surrounding region.
With daily changing menus, Chef Rogers depends on deliveries of seasonal produce from several local suppliers who practice sustainable agriculture. One of these such suppliers is the a producer named Double Rock and delivers organic fruit and vegetables from across the Central Otago region. Chef Rogers also sources meat locally from key suppliers Cadrona Merino Lamb (lamb) and Fiordland Fairgame (venison). By supporting local initiatives practicing alternative agriculture, the chef is reducing his restaurant's carbon footprint, helping develop organic local agriculture and can give his guests a taste of products from New Zealand.