Experience our dining journey like no other in the heart of Lake Hāwea.
At Cross Hill Lodge & Domes, every dinner is a celebration of connection — where seasonal, locally sourced ingredients are shared around our table. Whether you’re staying in one of our boutique domes or joining us for an evening escape, our farm-to-table dining experience brings people together over honest food, good company, and a stunning location.
Chef Ryan presents a thoughtfully curated menu that captures the essence of our Lake Hāwea lodge dining experience. Each multi-course meal highlights the seasonal bounty of Central Otago — featuring locally sourced ingredients. This is a true farm-to-table journey, where every dish reflects the flavours, stories, and landscapes of the region, all delivered with the warm hospitality that defines Cross Hill Lodge & Domes. Available Tuesday to Saturday.
Evenings at Cross Hill Lodge & Domes offer more than just dinner — they offer a sense of occasion. Each night is shaped by a unique theme, bringing variety, intention, and storytelling to the table. Our lodge dining experience is designed to foster connection — a chance to slow down, unplug, and savour the richness of the high-country surroundings, the people around you, and the moment itself.
Tuesday
Farmhouse Table: Rustic and relaxed, this menu celebrates the harvest — garden produce, preserves, and station-raised meats served family-style.
Wednesday
Cross Hill Signature: An elegant three-course menu showcasing seasonal ingredients with refined technique and presentation.
Thursday
Wild Food Night: A menu inspired by the wilderness — wild game, foraged elements, and bold, earthy flavours.
Friday
Themed Dining (Trust the Chef): A surprise menu where guests let the chef take the lead. Creative, fun, and ever-changing.
Saturday
Cross Hill Signature: An elegant three-course menu showcasing seasonal ingredients with refined technique and presentation.
Our dining season runs from July to February. Whether you’re staying in one of our boutique domes or joining us just for the evening, you’re invited to experience something truly special — a seasonal, chef-curated dinner shared around the lodge table.
You don’t have to stay at Cross Hill to enjoy our cuisine. Weare open to all — whether you’re celebrating a special occasion, planning a romantic escape, or simply indulging in a high-country evening out.
We do have limited seats available, bookings are essential.
Contact us directly for any booking inquiries – we do plan to enable private functions and look planning to discussing with you.
Rooted in the land, our kitchen follows a true farm-to-table approach. Richard and Sarahs Glen Dene Station allows us to serve premium, ethically raised meats, while our relationships with local growers and artisans bring fresh produce, cheese, oils, and more to the table. This commitment to local sourcing enhances flavour and deepens our connection to our place.
Chef Ryan, our celebrity is the heart of our Cross Hill Lodge & Domes Food Experiences. Originally from Auckland and trained in classic French and modern British technique, Ryan brings nearly two decades of experience to the kitchen. Influenced by his mother and inspired by the Central Otago landscape, his menus fuse local, seasonal ingredients with bold, expressive flavours — often with a subtle nod to Asian fusion.
Every meal is handcrafted with intention, inviting guests to connect not only with the food, but with the people and places that make it possible. Ryan’s philosophy is simple: celebrate honest ingredients, support local producers, and cook with heart.
