An excellent morning spent observing and tasting some of head chef James Stapelys signature dishes. Very memorable and inventive dishes covering a range of flavours and techniques. I can now fully appreciate the attention to detail, time and effort that goes into creating the daily changing menus at Whare Kea Lodge. Highly recommended!
– 40c salmon with miso caramel crispy bluff oyster and pickled cucumber
– Beetroot agnolotti with nut brown sage butter and poppy seeds
– 72 hour beef brisket with parsnip and kale
– Lemon meringue (Whare Kea Lodge version)
Tony Townley is a luxury lifestyle specialist and owner of Luxury Adventures. Talk to us about planning your next visit to New Zealand, Australia or the South Pacific Islands.