“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.
New Zealand has the great fortune to still be closely connected to nature and all its wonderful bounty. The cuisine at Huka Lodge showcases free-range, organic, lovingly nurtured products from local growers and farmers.
Chef Paul Froggatt creates menus based on products from a carefully selected group of local producers, and with whom he maintains close relationships. The size of New-Zealand makes it possible to purchase products from local organic farmers and herders. An estate-to-plate ethos means Paul Froggatt is passionate about the freshness and quality of his ingredients. He loves to work to peak seasonal availability. In addition, Huka Lodge has an extensive herb garden as well as its own honey bee hives.