Julian Robertson, owner, has done New Zealand a huge favour with the lodges he has created. I’ve been lucky enough to have stayed at Kauri Cliffs and now Cape Kidnappers. They showcase some of New Zealand’s unique coastal terrain with challenging golf courses, architectural brilliance and true luxury.
There’s so much to share but I’m just going talk about the cuisine as I’m such a foodie or if the truth be known I just love food.
Arriving Friday night, we chose the tasting menu for dinner after canapés and a couple of delicious martinis.
After being seated on our own, (I hate the thought of having to dine with ‘randoms’ as you do in some lodges) we were intensely waited on but with such skill the staff were invisible. We mixed and matched the tasting menu a little as we’re not big oyster fans and this is what we got.
Opps… I forgot to photograph the glazed duck breast, but it was delicious!
All this delicious food is the creation of New Zealander and head chef James Honore and his team.
Saturday morning, I wanted a substantial breakfast before golf so chowed down some melon and pineapple, oh so fresh with yogurt and granola from the continental selection before having my all time fav, the white egg omelette.
After the first nine holes of golf we popped into the club house for a coffee and snatched a piece of fruit before leaving our lunch order of sandwiches and salad.
Excited for our second dinner at the lodge we decided to dine a la carte starting with canapés and drinks, inclusive in the room rate, before moving through for dinner by the fire.
Following the delicious lamb loin, my rugby crazed husband was so desperate to see some game so we moved to the sitting room enjoying a scoop of peach sorbet and cheese before I promptly got a few zzzz in. The good news was there were no other guests to witness my inappropriate behaviour!
A memorable weekend with exquisite food.