Dining & Bars
Michelin-inspired cuisine, a rooftop skybar, and a hidden speakeasy. Every table is a stage for local produce, rare wines, and the theatre of service.
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• Physical Venue • Face-to-Face
Chef Profile
Executive Chef Julian Mercer
Three decades across Paris, Tokyo, and Melbourne have shaped a kitchen that treats Central Otago produce as art. His philosophy is simple: every plate tells a story of place, season, and craft.
Michelin-starred experience
Signature Quote
"The best ingredient is the one grown within sight of the kitchen."
Julian Mercer
Restaurants
Three Dining Rooms, One Kitchen
Each restaurant offers a distinct atmosphere, from the theatrical tasting room to the relaxed brasserie. All share the same commitment to local sourcing and meticulous service.
The Tasting Room
Seven-course degustation with sommelier pairing and chef interaction.
The Brasserie
A la carte lunch and dinner with lake views and live cooking.
The Raw Bar
Sashimi, oysters, and ceviche prepared at the counter.
Bars
Skybar & Speakeasy
The Skybar is open to the lake breeze at sunset, while the Speakeasy waits behind an unmarked door for members and their guests. Both pour rare spirits, curated champagnes, and cocktails built from house infusions.
Skybar
Sunset session, DJ residency, cabanas
Speakeasy
Password entry, vinyl nights, rare whiskies
Private Dining
A Table for Your Inner Circle
Reserve the private cellar, the chef's table, or a lakeside terrace for an evening designed exclusively for your party. The chef and sommelier will build a menu around your preferences and wines.
- Private wine cellar for up to 16 guests
- Chef's table with kitchen view for 8
- Lakeside terrace dining for 24
- Bespoke menus and wine pairings
Reserve Your Table
Every reservation is handled by our dining concierge. Share your preferred restaurant, party size, and any dietary requests, and we will confirm your table in person.
Make a Reservation All ServicesLearn more about JoySparkHere or return home.