Panorama Room
A stunning intimate dining experience, offering a delicious menu, with beautiful Aoraki views.
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
Pinot & coffee cured venison, fresh parsnip & apple remoulade, cranberry, walnut salted barley muesli with coconut, chicken skin & duck liver taco with sweet potato & blueberry, cauliflower & truffle emulsion & pomegranate (can be made GF and DF)
Salt baked garden beetroot, smoked eel rillette, confit pork belly, fragrant seasonal vegetables with soft goats cheese spring roll, beetroot tartar, organic root vegetables, seaweed granola, maple & pomegranate dressing (Cc
Cold served citrus & dill Aoraki fresh water salmon loin, ecabeche of belly & tail local vegetable preparations with gin, spiced salmon bon bon, apple fennel sauce, rice paper, caviar, fragrant herbs& yoghurt (can be made GF & DF)
Middle eastern preparations of aubergine with smoked red pepper & walnut, broad bean & fresh Medjool date salad with sesame, pickled cauliflower, cashew & tahini puree, vegan parmesan, avocado oil (GF, VG)
Main
Pan roasted pork fillet served pink & slow cooked pork belly, horseradish spaetzle with chili spiced candied pecan, sweet potato & edamame, carrot& orange puree, burnt leeks & seasonal vegetables, crisp Parma ham, apple creme & fragrant master stock (Can be made GF & DF)
Rare seared Tuna, braised red cabbage, mussel & sweetcorn velouté with garden leeks, sauce vierge, spicy pork chorizo, seasonal vegetables, caviar, red wine jus (Can be made GF and DF)
Savanah Beef fillet, truffled agria potato gratin, onion soubise, smoked brisket & goats cheese wonton, duck liver parfait, seasonal vegetables & jus gras (Can be made GF & DF)
Field mushroom & porcini risotto ,charred broccolini & leeks, Szechuan roasted walnuts & crispy kale finished with White truffle oil and cows milk feta (V, can be made DF, VG and GF)
Dessert
White chocolate, lemon, rhubarb and strawberry compote, passionfruit crémeux, citrus salad, honey granola crumble& mixed berry sorbet (Can be made GF)
Banana hazelnut chocolate snickers, espresso chocolate ganache, hazelnut praline, salted caramel popcorn, banana chips & chocolate crumble, burnt butter ice cream (V)
Basque cheese cake, pistachio microwave sponge, mango puree, vanilla custard, caramel crémeux, berry compote, mixed berry espuma & mango peach sorbet (V, can be made GF)
Vegan chocolate tart, bitter chocolate crumbs, peach & wild berry compote, mixed berry fluid gel, salted almond tuille, mango peach 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
