Dining at Huka Lodge is at the heart of the tradition of generous hospitality for which the lodge is world-renowned. Showcasing New Zealand’s finest, often sustainably produced ingredients and complemented by a magnificent selection of wine, the menus at Huka Lodge are daily changing and reflect the seasons and the environment outdoors. Dining can be enjoyed in the sumptuous surrounds of the main lodge or experienced in one of the lodges unique dining locations dotted around the property, from the Wine Cellar to the Orchard or Jetty Pavilion.
A toast to Taupō
Begin the day with an espresso or pot of expertly brewed leaf tea, or enjoy fresh drinking water drawn from the Waikato River. As the day progresses, world class wines, premium spirits and local beers are on offer, and as the dusk draws in and fires are lit French Champagne or a fine whiskey are enjoyed in traditional lodging style.
The bar at Huka Lodge is stocked with premium spirits – many of them locally distilled small-batch labels – perfect for the base of a range of cocktails and mixed drinks. A fresh gin and tonic marks the start of an enjoyable evening, while a fine scotch served over ice may be best enjoyed fireside.
A vast underground labyrinth housing some 4500 bottles of wine, the Wine Cellar at Huka Lodge is an attraction in itself, prompting some dedicated time to peruse its collection of fine vintages. The wine cellar is also a wonderful venue for private or special occasion dinners for two or up to ten guests.
After a delicately balanced five-course dinner, many guests retire to the bar or lounge to enjoy a digestif or nightcap. The friendly team at the bar is always ready to help with a drink, with a selection of premium liqueurs, spirits and hot beverages available.
The Huka Lodge dining experience is orchestrated by Executive Chef Paul Froggatt, who has been at the helm of the culinary team at the luxury lodge since 2013. A note visible to all who enter the kitchen explains his mantra: “The tradition is a perpetual motion. It advances, it changes, it lives”. For nearly a century, the kitchen has delighted guests who first came to catch trout in the luminescent blue-green Waikato River.
Guests now come from around the world to experience the culinary legacy led by Chef Froggatt. With his classical European training, the UK-born connoisseur brings a refreshing blend of tradition and locally produced organic, free-range, natural ingredients to its daily-changing menus. Paul chooses to work with premium New Zealand producers who share the Huka Lodge commitment to sustainability.
The work by Chef Paul Froggatt and his team to produce an original menu every single day of the week is something that deserves serious respect.Kelli Brett Cuisine
The challenges of a lodge chef are unique: not only does the five-course menu change daily, but so do all key ingredients, right down to the vegetables, ensuring there is no repetition for the duration of a guest's stay.Sarah Nicholson Cuisine
Huka Lodge delivers the kind of understated elegance that befits such an august establishment.Madelin Tomelty Luxury Travel
A five-course meal in the Wine Cellar or Trophy Room is an extraordinary experience. The team choose fresh and local produce for the menu and each plate arrives presented like a work of art.Andrea Block New Idea