Dinners are a 5-course degustation menu personally prepared and presented by renown Chef Malcolm Redmond. As each course is served, Malcolm explains the origins of the ingredients, as well as, how the dish was prepared. Portion sizes are appropriate so diners delight in a variety of flavours that leave them feeling satisfied but not over-stuffed.
The dinner experience is enhanced by partaking in the evening’s wine-pairing option. This option gives diners an opportunity to taste a variety of well-cellared New Zealand wines that are often hard to find in restaurants or without the connections Breckenridge has with some of the amazing smaller New Zealand boutique wineries. The wines are
matched to perfectly compliment that evening’s menu.
Alternatively, guests are also able to purchase wine by the glass or by
the bottle from our collection of both New Zealand and international
Hawke’s Bay is one of New Zealand’s best growing areas with year-round sun and mild winters. During the growing season, about 90% of the produce used daily at the lodge come from our own organic kitchen gardens.
The Breckenridge gardens have been planted and cared for by the chef and owner over the past 20 years to be sure there is always something delicious in season.
Most of the meat and seafood used in the daily menus come directly from trusted suppliers and local fishing boats. The rest is sourced as locally, organically, and sustainably as possible using respected growers and producers in the area whose relationship with the lodge has strengthened over years.