Dining

Artist, author and gourmet Samuel Chamberlain once said:

“The gentle art of gastronomy is a friendly one. It hurdles the language barrier, makes friends among civilised people, and warms the heart…”

In the dining room at Gunyah Country Lodge you will be treated to the sumptuous tastes of the freshest local fare prepared by our European chef. Every detail and refinement is catered to, so that you can relax and enjoy the delights of your meal in a warm and convivial environment.

The South Island of New Zealand produces some of the richest seafood found anywhere - and Canterbury, the local region, is renowned for its lamb, venison and salmon. Our chef uses only the best of local ingredients, complemented by organically grown vegetables and herbs.

Coffee and drinks are usually taken in the drawing room or on the verandah. In the colder months, one of the most enjoyable experiences is swapping tales of the day’s adventures in front of a roaring fire.

Breakfast is a most pleasurable occasion, be it on the sun-soaked verandah in summer time, or in the cosy library for that private weekend away. In winter time, breakfast in front of a cheerful fire offers a warm and hearty start to the day.

At the table you will find homemade preserves from the old style fruit still grown in the house orchard, locally harvested honey, farm fresh eggs and a variety of little surprises that our chef delights in preparing.

For dinner, the style is French or Northern Italian, using the bountiful local fare to create menus that are truly extraordinary. The cellar, which is original to the house, contains an excellent selection of New Zealand wines.

Dinner at Gunyah Country Lodge is a table d'hôte of four courses with a complimentary pre-dinner drink. Please let us know of any dislikes or special dietary requirements when making your reservation as we always endeavour to attend to our guests’ individual needs.

The cost of breakfast and dinner are included in the daily tariff. A picnic hamper for lunch can be requested.

The following are an example of the dishes prepared at Gunyah.


	Smoked King Salmon with a carrot and horseradish mayonnaise Scallop, pumpkin and brie soup velouté Beef bordelaise with steamed Jersey Bennes, roast golden kumara and petits pois Tiramisù And chocolates


	Grilled goat’s cheese crottin de Chevignol Stracciatella Marinated salmon Russian style on a bed of citrus couscous served with broccolini and pine nuts Baked peaches with Amaretto And chocolates


	Prosciutto e melone Kumara and blue cheese velouté Marinated venison casserole on a soft polenta with ratatouille Brandied pistachio, hazelnut and macadamia stack And chocolates


	Smoked chicken salad with vinaigrette and chutneys Spinach tortellini and gorgonzola sauce Quail timbale with the creamiest of potatoes and courgettes Chocolate berry mousse cake with strawberry coulis And chocolates

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