The lush vegetables, fruits and herbs that are harvested from Rosewood Cape Kidnapper’s own garden, alongside locally sourced produce, shape the seasonal cuisine meticulously crafted by Head Chef James Honore.
When additional ingredients beckon, Chef Honore is privileged to access the renowned bounty of Hawke’s Bay. His enduring relationships with artisanal producers guarantee our guests an encounter with exquisite cuisine, elevating their stay into a culinary odyssey.
Nestled amidst secluded and picturesque locations on the 6,000 acre Cape Kidnappers property, enjoy a gourmet picnic hamper filled with a curated selection of food and wine sourced locally and crafted with care. Experience a unique sense of place in a spectacular natural landscape.
An abundant kitchen garden on the resort grounds provides an array of vegetables, fruits, and herbs that shape the seasonal cuisine crafted by Head Chef James Honore and his culinary team. The ever-changing menus offer guests a taste of freshness and seasonality with every flavourful bite.
In harmony with produce sourced from handpicked suppliers, the culinary team meticulously curate each dish to reflect the region's unique essence. The ingredients not only showcase the richness of the coastal locale, but also symbolize the thriving connections with local partners.
Upholding Rosewood’s Partners in Provenance program, Rosewood Cape Kidnappers connects with the best suppliers of uniquely local ingredients, from strawberry’s sourced from farms in Havelock North, sustainably caught seafood from Wairarapa, to vibrant produce hand-picked from the culinary team’s own gardens.
Embracing Rosewood's Partners in Provenance ethos, Rosewood Cape Kidnappers values strong relationships with local suppliers, ensuring every dish is a true reflection of the uniqueness of the Hawke's Bay region.
