Dinner Menu

CULINARY PHILOSOPHY

Edgewater offers contemporary cuisine inspired by the local lands. The rich environment, with its vibrant colours stretches from within through ever changing landscapes and seasons that reach our lake lines. The abundance of quality foods across the outskirts of Aotearoa is delicately combined with remarkable produce from the Central Otago region; bringing together an amazing culinary experience. We provide an informal atmosphere offering the best of New Zealand cuisine, utilising the freshest produce where practical and incorporating nationally recognised flavours, ingredients, and nuances.

Inspired By Native Produce

With surroundings unique to our location and the wonderful seasons that come through, this luscious environment is abundant with native produce. A modern meld of wild spices, seasonal vegetables, and fruits created by our chefs allows the discerning palate to be treated to an immediate sense of location.

Dining With Sustainability

Endeavouring to source produce that is thoughtfully grown, ecologically maintained and harvested; your dining ‘footprint’ supports holistic regeneration.

Organic, Down To Earth, Respect

Edgewater actively seeks growers who adopt sustainable farming practices. Those who produce on a small scale and who treat their produce with respect be it livestock or fruit and vegetables. With emphasis on organic and biodynamic methods of production, pure food is collaborated with southern spirit respectfully.

Local Suppliers

Dunford Grove

Against Central Otago’s extreme climate, olive trees flourish beside the beautiful shores of Lake Dunstan.  They practice sustainability in all facets of their business repurposing all forms of waste with a supplementary aim of having soil and trees in the best health possible with zero chemical interference.

Handpicked Beef

The Pure South Handpicked Beef is by its very definition among the finest created and selected from New Zealand. Supplying Aotearoa’s finest grass-fed beef for more than 70 years, their cuts are aged for a minimum of 55 days developing flavour and imbuing a richer, tender cut.

Cardrona Distillery

Family owned and operated, Cardrona Distillery flagships a Single Malt Whisky, “Just Hatched”. A special natural cask strength marriage of ex-bourbon and ex-sherry casks, this “Just Hatched” Whisky reveals underlying character of borage flower honey, vanilla, spice, with weighted spirit on the tongue.

Hawea Beetroot

Locally grown in Hawea, a leisurely fifteen-minute drive away, hidden in the valleys of the alpine mountains, earthy produce flourish in the nutrient rich soils producing sweet, juicy, beets with generous minerality.

Te Mana Lamb

With intramuscular fat rich in Omega-3 and marbling on a micro‐scale, Te Mana can be seen as the “Wagyu of Lamb”. Livestock is finished on chicory for thirty days and are raised in the iconic hills and high country across 17 South Island stations before being aged 21 days.

Whitestone Cheeses

Born in Oamaru in a converted garage with milk sourced from local farms and one variety, Whitestone Farmhouse was launched in 1987 before slowly growing into a purpose-built facility in 1998.

The skill of their cheese makers is to convert premium grass fed milk into world class cheeses by artisan open vat techniques utilizing traditional cheese making methods which is true to the heritage of cheese; the process is as natural as all ingredients.

 

DINNER
^{from 6pm}

FIRST

Dunford Grove Olives | 9
manzanillo olives / lemon / thyme

Bread & Dips | 14
house baked herb & garlic focaccia / today’s dips

Soup Of The Day | 14
house baked focaccia

Salt Baked Hawea Beetroot | 15
marlborough sea salt / dill / valencia almonds

Scotch Egg | 16
piccalilli / rocket

Cardrona Whisky Chicken Parfait | 17
otago stone fruit chutney / artisan bread

Stewart Island Salmon Croquettes | 18
house smoked manuka salmon / caper aioli / citrus

SECOND

Summer Gnocci | 28
chilli / lemon / tomato / central otago greens

Stuffed Pork Belly | 34
field mushroom / rocket / fennel / roast potato

Stewart Is. Salmon | 36
hawea beetroot / marlborough sea salt / mint & lemon ricotta

Slow Braised Short Rib | 38
55 day aged grass fed short rib / central otago pinot noir / olive oil mash / bone marrow bon bon

Te Mana Lamb Shoulder (To Share) | 77
12hr red wine braise / garlic / rosemary / pan jus / duck fat potatoes / rocket & parmesan salad

SIDES