If seeking the ultimate setting for enjoying several days of fine food and wine, then Blanket Bay is on top of the New Zealand list.
Nestled amidst rugged snow capped peaks of New Zealand’s Southern Alps on the shores of Lake Wakatipu, exclusive Blanket Bay maintains a reputation as one of New Zealand’s best luxury lodges and as one of the region’s ultimate dining experiences.
With a fully inclusive tariff and only 12 rooms and suites, plus exclusive guest use of the lodge, dining at Blanket Bay is a special and intimate affair every night. As Executive Chef Debbie Crompton states “ I know how many diners I will be cooking for each night, and who, and I actually get to know what guests especially like and plan accordingly”.
With the five-course a la carte evening menu changing daily, guests never encounter the same dish twice in a week-long stay.
The Blanket Bay kitchen specialises only in the freshest local produce – items such as Milford Sound Crayfish, Canterbury Quail, Hawkes Bay Lamb Short Loin, Farm Raised New Zealand Venison, Char Grilled Mahi Mahi, plus famed Central Otago Pinot Noir, the best New Zealand cheeses and even house-made icecreams and sorbets.
Chef Compton prides herself on creating distinctly New Zealand flavours. She’s been Head Chef for renowned Rex Morgan, undoubtedly one of the superstars of New Zealand cuisine.
And is a seven-time winner of prestigious Hallmark Beef and Lamb award. She is a judge at the Salon Culinaire Awards and is passionate about cuisine and teaching young chefs their craft.
For dinners, the Blanket Bay setting compliments the menu. Old timber throughout, original art, fine bone china and crystal create an ambience for enjoying fine cuisine within the Lake View Dining Room.
The Wine Cave with stonework and well stocked cellar offers more intimate dining, whilst The Terrace is stunning for lunch, with views of the Humboldt Range and Lake Wakatipu.
Luxury Lodge Rooms at Blanket Bay start from just NZ$775 per night