An expression of New Zealand's finest ingredients, thoughtfully prepared in the heart of the Southern Alps.
At Minaret Station, our dining experience is guided by the seasons, the ingredients available to us and the creativity of our kitchen team.
With no fixed dinner menu, each evening offers something different. Our chefs take inspiration from the exceptional produce of New Zealand, creating multi-course dining experiences that reflect both the landscape and the season.
One recent creation from our chef, Connor McLean, brings together hand-speared snapper, house-made ginger XO sauce, smoked white bean purée and a selection of carefully balanced accompaniments.
The Dish
Hand-Speared Snapper Sashimi, Ginger XO Sauce, Smoked White Bean Purée, Fried Anchovies, Lemon and Fried Parsley
The beauty of this dish begins with the quality of the snapper itself. Bringing such exceptional, freshly caught seafood to our remote alpine setting is part of what makes dining at Minaret Station so distinctive.
The snapper fillet is delicately cured with lemon, brown sugar and flaky sea salt before being finely sliced for sashimi, preserving its natural texture and delicate flavour.
Our chef Connor takes a considered approach to the preparation, using different cuts of the snapper to create complementary elements within the dish. The fish forms the foundation of a house-made ginger XO sauce, offering a distinctive interpretation of the traditional condiment with layers of rich, savoury flavour.
A silky smoked white bean purée lends a gentle creaminess, balancing the intensity of crisp fried anchovies. Fresh kale, fried parsley, lemon juice and pickled lemon rind introduce brightness and texture, bringing each element together.
The finished dish is an interplay of rich and fresh flavours, with the snapper remaining at its heart.
A Different Menu Every Evening
Dining at Minaret Station is an experience shaped by our surroundings.
Our kitchen celebrates the quality and diversity of New Zealand produce, from seafood sourced from our coastlines to estate-raised meats and seasonal ingredients from Central Otago.
Without a fixed dinner menu, our chefs have the freedom to create dishes that respond to the ingredients at their best.
Served in the intimate setting of our Alpine Lodge, each evening is an opportunity to discover something new.