Sugarloaf at Flockhill
Our tasting menu is available for public reservations Friday, Saturday, and Sunday for lunch or dinner. $225 for lunch and $295 for dinner, per person. We are currently taking reservations through April and May 2026.
Click here for dining reservations.
The story of Sugarloaf is deeply rooted in the land here at Flockhill. Driven by a desire to showcase the best of New Zealand, our produce is mainly grown in the Flockhill Garden and foraged from the land. Our garden is designed around companion planting; pairing crops that naturally support one another to enrich the soil, deter pests, and enhance flavour, creating a thriving, chemical-free ecosystem. Alongside this, our tunnel houses allow us to extend the growing season well beyond the natural limits of the high country climate, ensuring a steady supply of vibrant, seasonal produce. The result is an ever-evolving harvest that reflects both the rhythm of the land and the care behind every ingredient, brought to life in dishes that are as fresh as they are considered.
Our proteins are sourced with intention; Flockhill lamb, beef from our neighbours, exclusively spear-caught fish, and pasture-raised chicken are regularly on the menu. Quail, duck, venison, and pork have their moments as we aim to better define what modern New Zealand cuisine is.
Our alpine restaurant is a scenic 90-minute drive from Christchurch, with on-site accommodation for guests looking to extend their experience.
Sample Tasting Menu
