The story
Sue, Dale and Lina run this former school house deep in the Southland countryside, keeping their approach deliberately old-school. They bake breads, slices and desserts from scratch while growing vegetables to supply the kitchen. Fresh water flows directly from their own spring and eggs arrive free-range, ensuring every element on the plate reflects the surrounding land.
The menu shifts with the seasons, built around hand-picked ingredients sourced from nearby farms and waters. Guests can enjoy simple coffee and homemade slices alongside more substantial three-course dinners that highlight the region's bounty. The kitchen takes pride in smoking fresh Stewart Island salmon and crafting its own sauces and dips using pantry staples like flour, sugar and salt.
Housed in a heritage building close to Niagara Falls, the space retains the character of its educational past. A gallery displays locally produced arts and crafts, adding texture to the dining room before or after a meal. Large windows frame views of untouched New Zealand bush, inviting diners to pause and appreciate the quiet atmosphere of the remote Catlins landscape.
Recognition
Ambience
Location
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