The Lodge Restaurant at Gibbston Valley

Executive Chef Al Wilson, selects local, seasonal and sustainable produce to create a menu that reflects the region he loves to call home. Our lamb is grown on a local high-country station, fresh salmon from the clear waters surrounding Rakiura, fruit from the Cromwell basin and alpine venison. The thoughtfully crafted menu pairs beautifully with our premium, organic handcrafted Gibbston Valley Wines. The Lodge Restaurant is open for dinner to casual diners and in-house guests daily.