Edgewater offers contemporary cuisine inspired by the local land. The menu is centered around sustainability, changing every season to match the abundance of quality ingredients found in the Central Otago region. To honor and respect the environment and journey from paddock to plate we embrace the philosophy of not letting anything go to waste, proudly embracing cuts of meat that might otherwise be exported or wasted, adding an exciting element to dishes, and introducing guests to something they may not have tried. We endeavor to source produce that is thoughtfully grown and harvested and consciously ask questions to our suppliers and supply chain to ensure that our principles and philosophies match.
— Chris Nelson, Executive Chef