In addition to catering to our guests' dietary needs and preferences, we work with exclusive use groups to design dining experiences that enhance their stay. For example, a spit barbecue can be the social centre of a business team's evening meal, while family reunions may choose to gather around the campfire for toasted marshmellows and apple crumble served from the camp oven.

Some sample menus:

Summer

Aubergine and ricotta roulade

Monkfish with almond dukkah and Scandinavian potatoes and salad greens

White chocolate mousse and strawberries

Autumn

Haloumi and hazelnut salad

Cioppino with crusty sage bread

Apple tarte tartin

Winter

Duo of root vegetable soups

Seared lamb loin and Madeira sauce, served with dauphinoise potatoes and winter greens

Pears poached in red wine, with créme anglaise

Spring

Sesame beef salad

Akaroa salmon and herbed risotto with asparagus

Lemon tart

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Breakfast

Homemade granola with Greek and fruit yoghurt

Fresh fruit salad

Toasted multigrain bread with a selection of Anathoth preserves, local honey, and spreads

Twice baked cheese souffles, grilled sausages and bacon

Grilled portabellos and tomatoes