When Chef Paul Froggatt took the helm in the kitchen at Huka Lodge in 2013, he brought a classical European influence from years of training and experience, with foundations steeped in traditional, fine hospitality. Dinner starts with a relaxed drink in the lounge, and proceeds to a finely balanced five-course menu bringing fresh local flavours to the plate. Guests can look forward to regional delights like Te Matuku oysters, Matangi Beef, Mount Cook Alpine Salmon and Southland lamb on the daily-changing menu.