Kinloch Lodge


  • All Day Café Menu

    served from 12pm - 6pm


    A Little Bit of History...

    Kinloch lodge was built by Capt. Richard Bryant in C1898 as accommodation for the sawmill workers working nearby.

    A guesthouse was added as visitors to the area increased. The steamship TSS Earnslaw brought people from Queenstown to the lodge, docking at the Kinloch wharf. His son, Tom started offering tours to the Routeburn Valley by either horseback or vehicles and later, his son Harry Bryantn took over with open topped buses. In 2000 John and Toni Glover took ownership, restoring it loving.


    Southland Lamb Salad (GF*)

    pulled lamb served with salad leaves, sheep’s cheese, garlic toast* & a fresh herb sauce -19.5


    Mussel Plate (GF)

    green lip mussels grilled with a lemon crumb & served with a salad garnish -17


    Kinloch Cured Salmon (GF*)

    on rye bread* with beetroot relish & aioli -15


    French Onion Soup (GF*)

    topped with sheep’s cheese and croutons* -14


    Ploughman’s Platter (GF*)

    home-baked ham, a wedge of local brie, crusty white bread*, pickles, chutney & salad -19.5


    Slow Cooked Wild Venison Stew (GF)

    locally caught & then cooked with red wine & herbs served with potato gratin & either seasonal vegetables or a side salad -29.5


    Chickpea & Lentil Stew (GF*)

    mildly spiced, topped with yoghurt & served with homemade bread* served with potato gratin & either seasonal vegetables or a side salad -25


    Kinloch Burger & Shoestring Fries

    beef or vegetarian option with salad, homemade aioli & beetroot salsa in a homemade bun -19.5



    spicy beef or vegetarian option, melted cheddar cheese, sour cream & jalapeños on crisp corn chips -19.5


    Garlic bread with cheese -8

    Shoestring fries with truffle oil & homemade aioli -9.5



    Rhubarb & Orange Crumble -12 served with ice cream or cream

    Warm Cherry & Almond Tart -14 served with ice cream & cream

    Pavlova (GF) -14

    served with cream, Kiwifruit, passion fruit drizzle, berry coulis & chocolate sauce

    Warm Sticky Date Pudding -12 served with ice cream or cream


    3 course Set Dinner - 49

    served at 7pm

    pre-booking essential

    Please note that on public holidays there will be a 20% surcharge on food & beverages


    Sample  dinner menu's


    Bruschetta of roast pumpkin, crisped haloumi and orange zests

    Monkfish parmigiana on risoni with tomato and fresh herb sauce

    Warm cherry and almond tart with ice cream


    Crispy leek and Parmesan risotto balls with pesto cream

    Rich beef stew, Yorkshire pudding, parsnip mash, horseradish cream

    Individual pavlova with kiwi and passion fruit, chocolate drizzle.


    Home smoked salmon pate and toasts

    Roast lamb shoulders in rich dark gravy, garlic and olive oil mash potatoes, mint sauce

    Vanilla cream profiteroles with warm pouring chocolate sauce


    Creamy garlic mushrooms on wholewheat toast

    Slow roast pulled pork, sage and onion scallop potatoes, cider gravy

    Toasted pistachio and orange coconut milk ice cream


    Tartlet of Parmesan, basil, olive and sun dried tomato

    Rosemary and red wine marinaded chicken brochette on pasta w tarragon cream

    Warm sticky date pudding with chocolate and caramel sauces


    Home made leek and blue cheese soup with ciabatta roll

    Twice baked belly pork on a warm apple and lentil salad, sherry jus

    Rhubarb and orange crumble with ice cream


    Caramelised onion pastry puff with thyme and sheeps feta

    Succulent baked chicken thighs on tomato and Parmesan risotto

    Chocolate and orange mousse.

    Please note that there is a 20% surcharge on public holidays.

  • Breakfast Menu

    Open 8 – 9:30 am daily

    All eggs are free range, from Kinloch when possible


    Express Breakfast

    Fresh baked croissant and homemade toast with butter and jam

    Coffee, tea or hot chocolate and a choice of orange or apple juice - $14.50


    Homemade Toasted Muesli

    with seasonal poached fruit and yoghurt - $14


    John’s famous baked beans on whole-wheat toast - $12


    Blueberry Pancakes

    served with streaky bacon, maple syrup and Greek yoghurt - $19.50


    Eggs Benedict

    2 poached eggs on ciabatta toast with hollandaise sauce - $14

    Add your choice of the following:

    bacon - $5

    Kinloch cured salmon - $10

    mushrooms and wilted homegrown greens - $8


    Full English

    2 poached eggs on toast with sausage, streaky bacon,
    hash browns, grilled tomato

    and baked beans - $24


    Full Veggie

    2 poached eggs on toast with wilted homegrown greens, mushrooms, hash browns,

    grilled tomato and baked beans - $24


    Build your own breakfast

    2 poached or your way eggs on homemade whole-wheat toast - $12

    Add your choice of the following:

    streaky bacon - $5

    Angus beef breakfast sausages - $5

    hash browns - $3

    wilted homegrown greens - $4

    sauteed mushrooms - $4

    grilled tomato - $4

    homemade baked beans - $4



    • Breakfast beverages •


    Central Otago juices (Benjer Orange, Apple, Apricot, Boysenberry & Apple, Feijoa & Apple,
    Nectarine, Raspberry & Apple) - $4.5

     Dilmah Exceptional Teas $4

    Bottomless coffee pot $4.5

    Espresso coffees from $4.50

    Hot chocolate $5


    • Packed lunch menu •

    available to 10am or whenever possible, please order the evening before



    Your choice of ham, cheese, tuna, with lettuce, tomato, cucumber, mustard & mayo - $7.50



    Apple, orange, banana - $1.50 per piece



    Home baked chocolate chip cookie - $3.50

    Home baked ginger slice - $4.50

    Proper hand cooked crisps - $3.00

    Water (750ml) - $4.60


    for the trip

    Goodbye sandfly oil (40ml) - $13



    *Gluten free bread available on request


    Please note that a 20% surcharge applies on public holidays.

  • Group Menus
    Minimum 20 persons for all group options


    A la carte dining

    build your own menu from our current restaurant selection. Minimum of 2 courses with numbers
    pre-ordered from your selection of up to 2 appetisers, 3 mains and 2 desserts or appetisers, mains and dessert platters


    Kinloch 2 course buffet $49 per person

    Rare roast beef with a creamy peppercorn sauce

    Whole sides of Marlborough salmon lightly baked with a home smoked rub, served cold

    Whole ham, clove studded, baked and glazed with dark sugar and orange

    Mildly spiced chick pea, red lentil and spinach stew

    Creamy potato gratin, steamed white rice, medley of seasonal vegetables, mixed herb salad leaves, fresh home made ciabatta bread Individually plated Pavlovas, cream, kiwifruit, berries & chocolate sauce


    Sharing platters $25 per person

    Perfect for a sharing lunch or supper

    Home cured salmon with fennel and dill, wedges of Gibbston Valley Brie, lemon crumb stuffed and grilled mussels,
    home baked ham with pickles, beetroot relish, home made hummus, aioli, dressed salad leaves and a selection
    of our home made baked breads,


    Appetiser platter $18

    These platters provide a perfect match to our selection of local wines and craft beers.

    Toasted garlic ciabatta, Crisped Southland cheese cubes, chargrilled and marinated vegetables,
    succulent black olives, smoked chicken breast, crumbled Southland sheep feta, house hummus,

    aioli, smoked Marlborough salmon and cream cheese pate, toasted nuts and seeds, dressed herb salad leaves


    Dessert platter $16 per person

    Selection of home made blueberry and almond cheesecake bites, chocolate covered profiteroles,
    individual pavlovas topped with kiwifruit and cream, scattered strawberries and grapes


    Cheese platter $15 per person

    A selection of local Gibbston Valley cheeses (50g allowance per person) with crackers, wafers,
    Otago pasture honey, plum paste, toasted walnuts, grapes


    Canapés - $15 per person for 3 selections, 2 pieces per selection

    Roasted beetroot, bacon and feta tartlet drizzled with thyme and local honey

    Cold smoked salmon with horseradish cream on blini

    Cherry tomato, fresh basil and Whitestone feta kebab

    Warm carrot, orange and coriander soup shots

    Pulled Southland lamb served warm in filo tartlets drizzled with minted yoghurt


    BYO cakes

    We are happy to serve your own cake alongside our dessert or cheese platters at no additional
    cost or present it for self service after the desert course.

Certificate of Excellence

-- 2011 to 2016 WINNER  --