Cape Kidnapper’s harvests an abundance of crops from its own extensive vegetable, fruit and herb gardens.
Generous access to such premium, fresh produce is one of the strong elements that defines the seasonal nature of the cuisine created by Head Chef, James Honore, and his brigade of chefs.
For guests who are staying with us, all meals are included within their tariff. We do welcome day guests who would like to dine with us for breakfast, lunch and dinner. This is subject to advance booking and availability.
With menus changing on a daily basis everything can be showcased at its very best, when crops have reached their peak of flavour.
When James needs to look beyond the farm gates for additional ingredients, he has the good fortune to be able to source stunning produce from the bounty that Hawke’s Bay is so renowned for. James has long-standing relationships with small, specialty, artisan producers to ensure our guests are presented with exquisite, fine cuisine, during their stay.
Great cooking is honest, respectful, and true to the produce from which it is created.
- Chef James Honore
A hearty full breakfast is served between 7.00am – 10.30am for $75 per person, inclusive of beverages; fruit juice, tea or coffee.
A delicious three-course lunch menu is available from 12.00pm – 2.30pm for $135 per person.
In the evening, dine from 6.00pm – 10.30pm, starting with pre-dinner drinks and canapés, followed by a superb five-course tasting menu, ending with petit fours, for $240 per person.