Otahuna Lodge Hotel Review | Hotels Above Par
"Set in a 19th-century Victorian estate built in 1895 as a wedding gift by Sir Heaton Rhodes, this Relais & Châteaux property was lovingly restored in 2006 and feels like visiting an old family friend thanks to stained-glass windows, period woodwork, original fireplaces, archival photographs, and a curated collection of contemporary New Zealand art. Owned and hosted by Hall Cannon and Miles Refo, it offers seven individually designed suites (five suites and two master suites) with views over 12 hectares (30+ acres) of formal gardens, a working farm, a swimming pool, and pickleball courts; the gardens—where more than 125 varieties of vegetables, fruits, and herbs are cultivated—form the backbone of the lodge’s culinary program. Executive Chef Jimmy McIntyre produces daily-changing, seasonally driven menus using produce from the estate, and guests can take guided tours of private grounds or join cooking classes to learn techniques with freshly harvested ingredients; meals can be enjoyed privately in-room or communally in the grand Victorian dining room and are widely regarded as some of the best in the country. Notable guest conveniences include daily breakfast, complimentary Wi‑Fi, potential upgrades on arrival and flexible check-in/checkout (subject to availability), and a complimentary lunch or dinner once per stay (restrictions apply); typical rates start around $2,400/night in winter and $4,600/night in summer."
