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 & prawn tails, confit pork belly, pistachio purée, chicken skin
wafers, cauliflower, radish, pickled mushrooms, sauce vierge, coconut soy foam (DF can be made GF)

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Pinot cured venison loin, whipped foie gras, parsnip, apple crème, beetroot
textures, broad bean and date salad, sour plum, spring garden shoots, truffle oil,
cows milk feta crumble (Can be made GF, DF)

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Cold served poached Aoraki salmon loin wrapped in seaweed, Sumac spices, lemon
yoghurt purée, citrus, rhubarb and green apple salad, beet cured salmon belly and tail,
caviar, sour apple, foraged greens (Can be made DF)

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Middle eastern chickpea and quinoa croquettes, smoky aubergine, garden beetroot,
pickled shallots and cauliflower, candied lemon, pistachio, smashed broad beans,
medjool dates, cows milk feta cheese (V can be made GF, DF, VG)

Main

Pan roasted pork fillet served pink and slow cooked pork belly, kumara and mandarin
purée, wilted bok choy, shiitake mushroom, braised shoulder and lap cheong
sausage spring roll, radish, pistachio and kombu crumble, master stock sauce
(Can be made GF, DF)

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Rare seared tuna, soubise purée, bok choy, candied tomato, chargrilled aubergine,
sauce vierge, kale chips, mutabal, jus (Can be made GF, DF)

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Lumina lamb loin, carrot and cardamom purée, Moroccan lamb shoulder, mushrooms,
seaweed, duck liver parfait, baby carrots, parsnips and seasonal spring vegetables,
seeded mustard jus (Can be made GF, DF)

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Field and porcini mushroom risotto, charred broccolini, Szechuan roasted walnuts and crispy kale finished with white truffle oil and cows milk feta

Dessert

White chocolate peach, wild berry, and peach compote, white chocolate mousse, dulce
de leche, mango peach sorbet, salted almond tuille, almond crumbs, berry fluid gel
(Can be made GF)

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Citrus cheesecake, pistachio microwave sponge, beetroot fluid gel, salted pistachio soil,
mixed berry sorbet, summer berry and citrus fruit salad (Can be made GF)

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Whittaker’s 72% Chocolate soufflé, salted milk chocolate ganache, caramel popcorn,
preparations of citrus, chocolate crumbs, orange liquor anglaise, goats cheese ice cream

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Vegan chocolate tart, bitter chocolate crumbs, peach & wild berry compote, mixed berry
fluid gel, salted almond tuille, mandarin sorbet (VG, GF)

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