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.

Three course meal $95 per person
Reservations are essential
Open from 6.00pm
Please note Panorama Room dining is not available for children 14 years and under.
Children 15 years and older dining in the Panorama Room will be charged at the full adult rate a

The Panorama Room, will be reopening from Monday 16 October under the leadership of our new, 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


Sumac and brown sugar poached Aoraki fresh water salmon, smoked salmon belly and yoghurt mousse, honey and citrus reduction, wild fennel, braised rhubarb and grapefruit salad (GF)


Seared scallops, cauliflower crème, chorizo, sauce verge, apple remoulade, seaweed granola, Martinborough olive oil


Twice baked Whitestone five fork cheddar soufflé, organic beetroot gel, pickled carrots, maple roasted almond crumbs and garden greens (V)


Wild pork and ham hock terrine, pistachio purée, Medjool dates, butternut, fresh pear, broad beans, feta, crispy chicken skins with truffle aioli (V)



Lumina lamb loin, beetroot and goats cheese purée, pressed shoulder, smashed peas, baby carrots, roasted fennel bulb, radish with mustard jus


55-day aged beef, truffled kumara gratin, soubise purée green beans, vine tomato, sauté oyster mushrooms, burnt spring onion with jus gras (GF)


Aubergine, pepper and zucchini stack, carrot cardamom purée, candied tomato, pea flan, green olive, artichoke and almond salsa (GF, V)


Pan fried locally sourced fish, roast onion purée, earth gem potato, vine tomato, green beans, hens egg, salsa verde with red wine reduction



Vanilla Baked cheesecake, mandarin purée, maple roasted pear, honey pannacotta, berries and fresh churned ice cream 


Whittaker’s baked bitter chocolate, white chocolate and sour crème mousse, orange and rosemary braised pineapple, summer berries and salted coffee soil (can be made GF)


Green apple mille feuille, tea soaked sultanas, coconut and honey granola, apple brandy vanilla sabayon yoghurt ice cream


Sauternes crème, baked apricots. amaretti crumbs & vanilla ice cream (GF)