The Chef's Table at Blue Duck Station

Restaurant · Retaruke

The Chef's Table at Blue Duck Station

Restaurant · Retaruke

2

4265 Oio Road, Whakahoro Retaruke, Ōwhango 3990, New Zealand

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The Chef's Table at Blue Duck Station by null
The Chef's Table at Blue Duck Station by null
The Chef's Table at Blue Duck Station by null
The Chef's Table at Blue Duck Station by null
The Chef's Table at Blue Duck Station by null
The Chef's Table at Blue Duck Station by null
The Chef's Table at Blue Duck Station by null
The Chef's Table at Blue Duck Station by null
The Chef's Table at Blue Duck Station by null
The Chef's Table at Blue Duck Station by null
The Chef's Table at Blue Duck Station by null
The Chef's Table at Blue Duck Station by null
The Chef's Table at Blue Duck Station by null
The Chef's Table at Blue Duck Station by null
The Chef's Table at Blue Duck Station by null
The Chef's Table at Blue Duck Station by null
The Chef's Table at Blue Duck Station by null
The Chef's Table at Blue Duck Station by null
The Chef's Table at Blue Duck Station by null
The Chef's Table at Blue Duck Station by null

Highlights

Intimate 10-seat dining with tasting menu of local ingredients  

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4265 Oio Road, Whakahoro Retaruke, Ōwhango 3990, New Zealand Get directions

thechefstable.co.nz
@thechefstableatblueduck

NZ$100+

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4265 Oio Road, Whakahoro Retaruke, Ōwhango 3990, New Zealand Get directions

+64 7 895 6276
thechefstable.co.nz
@thechefstableatblueduck

NZ$100+

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Last updated

Oct 28, 2025

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These Are the Most Important Things to Consider When Visiting Australia and New Zealand, According to a Travel Advisor

"I recommend wandering through the orchards and gardens at The Chef's Table at Blue Duck Station, where chefs handpick ingredients." - Jonathan Alder

https://www.travelandleisure.com/australia-new-zealand-itinerary-11785518
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@travelleisure

New Zealand Is the World's Next Hot Food Destination

"I rode or hiked five miles uphill to reach this 10-seat, wood‑paneled jewel box where the tables face floor‑to‑ceiling windows and dramatic views of Whanganui National Park; there is a single seating each night and Jack Cashmore’s tasting menu runs at least 10 courses (it was 13 on our visit), with 50–60 percent of ingredients sourced from the station. I loved the inventive, foraged elements — a mushroom “biscuit” with cèpe cream, tender mamaku stems disguised as melon balls in an onion broth finished with kawakawa oil, and a savory baked custard topped with diced green pumpkin and jelly spheres made from invasive pheasant and rabbit — and felt the cooking aimed not just to delight but to provoke curiosity about conservation and place." - Jeff Chu Jeff Chu Jeff Chu is an editor-at-large at Travel + Leisure. Travel + Leisure Editorial Guidelines

https://www.travelandleisure.com/new-zealand-food-scene-11783736
View Postcard for The Chef's Table at Blue Duck Station

Valerian Voegele

Google
The Micheline Guide used to define two stars as a restaurant worthy of making a detour when travelling. If that still holds they deserve at least one as we made a 4 hour detour to eat at this amazing hilltop near private dining experience (10-12 guests max per night). The food was excellent and Jack managed to show the local fare at its best. One of the highlights was a local fern which had an amazing texture. I was also impressed by the wine pairing which again and again managed to enhance not only support the dishes. It was also great that they offered half pours for the wine tasting - which allowed me to stay sober enough to write this review… All in all worth the detour…

Sara Williams

Google
We absolutely loved our Blue Duck Station and Chefs Table experience. The adventure to get to the restaurant and cabins was so much fun! The cabins were so beautiful. The restaurant was breathtaking. But what we loved most was the people - from Sandy at the cafe who was so kind, to Mel and Sam who drove us to the top who were so fun and knowledgable, to Clover who was so attentive and warm and to Jack and Ben the absolutely incredible chefs behind it all. The food was absolute perfection (I’ve never had anything like it and I eat a lot!) and we loved the intimate experience with the personalised touches. Definitely a bucket list experience and we’re so glad to have had the opportunity to visit. Thank you everyone!

Emily Roberts

Google
A truly outstanding experience from beginning to end. Every single dish in the 12 course tasting menu was incredible. Flavours too delicious to describe, immaculately presented with imaginative use of fresh locally sourced ingredients. Genius wine pairing. The meal was phenomenal with service to match. The location of the restaurant can't be beaten with magnificent views of Ruapehu. The trip up to the restaurant, including a spectacular kayak, was a wonderful addition to the whole experience. I can't recommend the Chef's Table highly enough for a treat of a lifetime. We're still pinching ourselves!

Stephanie Britton

Google
We celebrated my husband’s 70th birthday at The Chefs Table and what a way to spend it! Jack, Ben, and Clover made it extra special and added a personal note on the back of the menu card. The food is divine and the atmosphere/location couldn’t be better.

d'Arcy Baxter

Google
This is a truly incredible experience and we were so impressed with what Jack and the team have created. Our tour of the property, dinner, stay and breakfast were all hosted with such genuine warmth. The food was outstanding and Clover’s wine list deserves a special mention for a fantastically curated selection. Honestly just waiting for another opportunity to return!

Khong Phon

Google
An amazing experience that is a must do. Jack prepares amazing dishes using locally sourced ingredients.

Kristin Gunn

Google
Can’t find one thing to fault this experience. Everything was perfect. Amazing luxury to amazing nature sights. Just a must do once at least experience. Worth every penny.

Callum Mcleod

Google
We had the most amazing meal last night, celebrating our wedding anniversary. Chef Jack Cashmore and his team made incredible food, and the unique location on ‘top of the world’ made it all the more special. One of the best meals we’ve ever had, and highlighting locally foraged and sustainable ingredients in innovative ways. Unforgettable.