Good Local
The Hunting Lodge offers a wine and food experience with a pasture-to-plate approach.
Friendly fine dining at The Hunting Lodge
Waimauku winery The Hunting Lodge has much more going for it than its superb wine. Its adjacent restaurant, not to be confused with the winery’s Lawn Bar that serves platters and pizzas, is helmed by renowned executive chef Des Harris who left the world of fine dining in 2016 to work in the country.
As a result The Hunting Lodge restaurant experience is a congenial blend of cosy relaxed vibes and heart-warming dishes with fine-dining flair.
Sure, there are white tablecloths and the sommelier knows his stuff yet the atmosphere is one of ease where you can talk freely rather than in a whisper and exclaim loudly with delight when a delicious and beautifully presented dish is placed in front of you.
Harris was inspired by his grandma’s love of cooking and there’s no doubt that love is poured into his menu.
The award-winning former executive chef at Clooney is also enjoying a better work-life balance with his family.
His pasture-to-plate philosophy drives the dishes he dreams up. He sources all produce, meat and cheese from local artisans where possible, and it is not unusual for nearby Mincher Estate orchards to give him a heads up as to what they have an abundance of, from which he will create a new dish. Many ingredients also come from The Hunting Lodge’s own garden including cavolo nero, silverbeet, Swiss chard and kale, and he has plans to expand the gardens.
Dishes on the menu from September include lamb meatballs and fricelli pasta with dried apricot gremolata and hot smoked snapper pie with buttermilk mash.
Key menu items and firm favourites to remain on the menu are duck liver parfait and buttermilk fried chicken.
As it’s part of a winery, the restaurant has an on and off licence, so you can take a bottle of wine home with you, too!