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 from $115 per person
Reservations are essential
Open from 6.00pm - 8.00pm
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
Kindly note the Panorama Room will be closed from 10 May - 28 September

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


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


Seared scallops, cauliflower crème, chorizo, sauce verge, parsnip and apple remoulade, seaweed granola and Martinborough olive oil (can be made GF)


Twice baked Whitestone Round Hill cheddar cheese soufflé, organic beetroot gel,
pickled garden 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 and truffle aioli (GF)


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


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


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


Pan fried locally sourced fish, roast onion purée, Jersey Benne potatoes, vine tomato, green beans, hens egg, salsa verde and red wine reduction (GF, DF)



Vanilla Baked cheesecake, mango gel, Foothills honey coconut pannacotta, tropical
salad, pistachio soil, fresh churned mango ice cream (Can be made GF)


Whittaker’s 72% warm chocolate lava cake, salted milk chocolate ganache, caramel popcorn, textures of banana, goats cheese & vanilla ice cream, chocolate crumbs (Can be made GF, lava cake will be swapped for baked chocolate)


Seasonal apple mille feuille, tea soaked sultanas, coconut & honey granola, apple brandy vanilla sabayon, yoghurt ice cream (Can be made GF)


Caramelised baked lemon tart, burnt meringue, toasted grains, berry gel, citrus tuille, lemon ice cream



Please note that we are not a gluten-free or dairy-free kitchen