DEGUSTATION
The menu changes regularly, but diners could
expect starters such as Harvest sourdough
with caramelised butter or warm marinated
olives. Sam has been working on the
sourdough recipe for the past 12 months and
reckons it’s pretty close to perfection.
Cloudy Bay clams are often on the menu.
One of Sam’s favourite ways to prepare them
is steamed in a dashi broth made with bacon,
garlic, ginger, miso and seaweed served with
watercress foraged from one of their spring
fed streams and garlic flowers with a side of
warm, crusty sourdough to mop up the juice.
Steaks are a universal favourite, and after
a few taste tests, Sam settled on Wakanui
from Canterbury. True to form, he keeps
it simple and lets the meat take centre
stage with a generous 300g ribeye cooked
medium rare, served with a black garlic
butter and a madeira jus which is reduced
over three days.
For those looking for a sweet treat to finish,
there are a few desserts to choose from,
plus three or four cheeses and petit fours
including tiny chocolate truffles, mandarin
pâte de fruits, pernod marshmallow and
duck fat caramels.
Sam uses as much produce as he can find
on the 16 acre property, often having a bike
around before service to see what goodies
he can forage.
He is in the process of planting more garden
beds and berry bushes, and has plans to
bring in beehives to make their own honey.
“The whole thing, the grounds, the fruit
trees, the vege garden, it’s like a chef’s
dream,” he says.
Over spring they tapped eight birch trees and
collected 250 litres of tree sap which was
reduced down to about two litres of syrup.
The birch syrup is dark mahogany in colour,
with the texture of molasses and a distinctive
burnt caramel flavour. Delicious.
Marlborough Lodge manager Karen
McDonald brings out the extensive wine
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list which has a generous local range,
showcasing some of Marlborough’s world
class wines alongside a selection of others.
“Almost all our lodge guests want to try
Marlborough wines while they are here, but
we also have wines for locals who want to try
something different,” she says.
Despite the age of the building, the lodge
is a new business, and they look forward to
welcoming local diners to experience the
delightful menu and service in the beautiful
historic building and grounds.
“We want locals to feel like they can settle in
and enjoy the space.”
Harvest Restaurant at the Marlborough
Lodge on Rapaura Road is open for lunch
from 12-3pm and dinner from 6pm,
7 days a week. Group dinners are also
available - bookings are essential.
Phone: 03-570 5700, or email:
[email protected].