Experience old world charm with spectacular views.

Join us in the Panorama Room for delicious New Zealand cuisine paired with premium views of Aoraki / Mount Cook.

At the helm of the Panorama Room is our award-winning Executive Chef, Marc Soper. Marc’s career has spanned three continents, working in Michelin star restaurants in the USA and Germany. Winning New Zealand Chef of the Year twice, Wellington Chef of the year three times and representing New Zealand in Singapore and Australia with the New Zealand National cookery team, Marc brings to the team a fresh approach and a wealth of experience. Marc’s food philosophy aligns perfectly with the Hermitage – creating dishes that are a contemporary blend of locally sourced seasonal produce. 

 Come and enjoy arguably the most impressive views from any restaurant in New Zealand.

Please note that this is a sample menu but we hope this gives you a good taste of what our Panorama Room experience has to offer.

Sample Menu

Entrée

Seared scallops with salt cured pork, celeriac remoulade, pickled cauliflower, wasabi peas, roasted pear and almond crumble finished with roasted onion and seaweed emulsion (GF, Can be made DF)

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Scorched wild venison loin, garden beetroot, goat’s cheese, blueberries, salt cured duck egg with coffee, pickled shallots and Agria potato (GF, Can be made DF)

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Citrus cured 40 degree cold served Aoraki Mount Cook Salmon, parsnip dashi custard, smoked salmon crackers, salmon belly ceviche, burnt sushi rice, caviar, apple and spinach sauce (Can be made GF/DF)

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Candied tomato tart, red onion marmalade, basil pesto crème fraiche, confit garlic, roasted asparagus, baby greens, pecorino and balsamic reduction with olive oil (V)

Main

Pan roasted freshwater salmon, orzo pasta with pumpkin, baby peas, bell pepper, asparagus, hot smoked salmon finished with basil pesto and crème fraiche, preserved lemon and clam stock nage (Can be made DF)

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 Pure South 55-day beef, fondant potato, carrot purée, port wine liver parfait, pickled mushrooms, broccolini and baby carrots with pinot jus (GF, Can be made DF))

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Lumina lamb loin, parsnip puree, Moroccan lamb bon bon, carrots, zucchini, baby onion, peas, vine tomato with seeded mustard sauce (Can be made GF, DF)

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Field and porcini mushroom risotto, charred broccolini, toasted walnuts and crispy kale finished with white truffle oil and sheep’s milk pecorino (V, can be made GF or VG)

Dessert

Baked goat’s cheese cheesecake, Granny Smith apple gel, caramelised apple, dulce de leche, candied almonds, sour apple espuma, apple wafer, fresh churned chèvre ice cream (Can be made GF)

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Whittaker’s 72% warm chocolate lava cake, salted milk chocolate ganache, caramel popcorn, preparations of citrus, chocolate crumbs, orange and mandarin sorbet (Can be made GF if we change the lava to baked chocolate)

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White chocolate coconut mousse and chocolate coconut shell with toasted coconut cake, tropical fruit salpicon, passionfruit cremeux, honey coconut granola, dulce de leche, honeycomb tuille and Foothills Honey ice cream (Can be made GF)

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Caramelised baked lemon tart, burnt meringue, nut crumble, berry gel, citrus tuille, lemon ice cream

V - VEGETARIAN VG - VEGAN GF - GLUTEN FREE DF - DAIRY FREE
Please note that we are not a gluten-free or dairy-free kitchen