Our Cuisine

Cabot Lodge provides an authentic New Zealand dining experience. 

There is a connection and story to every dish, with fruits and vegetables grown on the property, Blue Cod caught from the Sounds, venison from the hills of Fiordland, and lamb from the paddocks of Southland. Our chef prepares each dish with love and attention to detail. 

Breakfast at Cabot Lodge includes a continental spread of homemade breads, pastries, chia cups, muesli, fresh fruit, nuts, yoghurts, and a wide selection of juices, tea and coffee. Guests can also select from a seasonal cooked breakfast menu, with delights such as cinnamon oats with coconut yogurt, made-to-order bagels, and a full farmers breakfast with venison sausages, bacon, grilled tomato, mushrooms and eggs.  

Lunch can be provided either at the Lodge, or as a picnic to be enjoyed while exploring Fiordland. The Lodge picnic lunch is a ploughman's style offering, with sandwiches made to order, a selection of cheese and crackers, as well as nuts, fresh fruit and a homemade sweet slice. 

Dinner is a set-menu offering, which showcases seasonal produce from Fiordland and the farm. The set-menu changes daily, catering to all dietary restrictions. Due to the Lodge's remote location, all dietary preferences must be provided prior to guest arrival. 

Arrival drinks, a drink and canapes during cocktail hour, our set-menu evening meal and both cooked and continental breakfast, are included in all rates at Cabot Lodge. 

Sample menu one:

Hors d'oeuvres

Pork and pea soup with parmesan foam

Salmon tartare on homemade croutons

Bread course

House-baked sourdough with Cabot Lodge butter

Main course

Stewart Island Salmon with spinach and boulangère potatoes, paired with salt and vinegar fried Brussels sprouts and honey roasted baby carrots

Dessert

White chocolate and beetroot parfait with Cabot Lodge honeycomb and smoked cream

Petit fours

Salted dark chocolate fudge

Orange and cardamom jelly

Sample menu two:

Hors d'oeuvres

Ham hock terrine with mustard mayonnaise

Duck prosciutto with pear chutney

Bread course

House-baked sourdough with seaweed butter

Main course

Fiordland venison backstrap with red cabbage and potato fondant, paired with a venison shepherd's pie and a honey glazed beetroot salad with homemade ricotta and hazelnuts

Dessert

Olive oil cake with salted caramel mousse, truffle popcorn and artichoke ice cream

Petit fours

Honey and pink pepper corn madeleine

Chocolate and lime truffle