Set in its own 500 acres of land, complete with golf course, Millbrook Lodge offers an oasis of calm with babbling streams, immaculate lawns and, in the deluxe studios, an almost provincial French feel to the crisp linens and earthen tones. The lawns are ideal for a morning stroll and head chef Andi Bozhiqi, an official NZ Beef and Lamb Ambassador no less serves up an outstanding array of dishes in the original mill house including an unmissable Cardrona Merino Lamb rack and braised shoulder with pine nut emulsion, goat cheese fritters, green beans, potato foam and fig.

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