16 Apr 2025
Sugarloaf, the highly anticipated dining experience at Flockhill Lodge, in Canterbury, on New Zealand's South Island, is now open to the public.
Kiwi chef Taylor Cullen is leading the charge at Sugarloaf, one of New Zealand's most impressive new openings. Sugarloaf redefines destination dining by blending high-country heritage with cutting-edge culinary techniques. This extraordinary gastronomic journey is set against the breathtaking backdrop of the Southern Alps.
Already described as “the most exciting culinary experience in New Zealand” (Indagare), Sugarloaf opened to guests at Flockhill in December, 2024. The innovative paddock-to-plate restaurant is now open to non-guests with reservations. Located on the 36,000-acre Flockhill Station, Sugarloaf is an immersive experience where nature, sustainability, and world-class cuisine converge.
A NEW ZEALAND FIRST: SEASONAL, LOCAL, AND FERMENTATION-DRIVEN
Cullen, whose career spans esteemed kitchens including Sydney's Chiswick, Longitude 131 in Australia, and Blanket Bay in New Zealand, has crafted a menu that is hyper-seasonal and deeply connected to the land. His philosophy centers around showcasing the best of Canterbury's farming heritage, with an emphasis on foraging, fermentation, and sustainability.
“Our main goal at Sugarloaf is to show people what is possible when you grow your own food,” says Cullen. “We are in the high country with a short growing season, but we utilize fermentation techniques to extend the life of our produce with the added benefit of enhanced flavors. Everything we serve is from our region with little to no exceptions. We want to create a cuisine that champions the heritage of Canterbury New Zealand farming and puts New Zealand on the map for food.”
Menus change daily. Breakfast might include fruit toast with cultured butter, pancakes with local pine syrup, duck eggs with sourdough and venison sausage and more. Lunch and dinner feature simple, satisfying basics with twists - a prosciutto, parmesan and arugula pizza or a cheeseburger with duck fat fries and aioli.
More refined choices abound as well including delicate fish with horseradish and magnolia, and lamb with potato and macadamia. Sweets are delicious, with a nod to classics - pavlova with native berries and almonds and sesame-infused chocolate as final flourishes.
Guests can also experience the acclaimed Chef's Table, where Cullen personally guides diners through a multi-course menu.
Beyond its inventive cuisine, Sugarloaf offers fireside warmth with the thrill of discovery.
“The restaurant is remote, but the energy inside rivals a buzzing city dining scene,” says Cullen. “It is that contrast of high-country solitude with a lively, flavor-forward menu that makes Sugarloaf so unique.”
Flockhill's ethos extends beyond the plate. “We focus on little to no waste, taking only what we need from the land,” says Cullen. “We also support the farm's growing biodiversity plan, ensuring that everything we do benefits the land as much as it benefits our guests.”
With accolades already pouring in from top global culinary and travel media, Sugarloaf is fast becoming a must-visit for gourmands. Gourmet Traveller calls it “extraordinary… combining the rough-hewn and the refined,” while Du Jour Magazine highlights Cullen's ability to create a “simply delicious, yet incredibly refined” experience tailored to every guest.
For food enthusiasts, adventurers, and those seeking a dining experience unlike any other, Sugarloaf at Flockhill is ready to welcome you. Images HERE
Media - press materials and requests please contact:
Julie Earle-Levine, Global PR for Flockhill – Julie@julieearle.net
Marketing
Valerie Wetmore, Marketing Manager for Flockhill in NZ- marketing@flockhillnz.com
Restaurant reservation request - email awoodall@flockhillnz.com
Or via website contact form (Reservations)
Pricing is NZ$225 pp for a lunch tasting menu, NZ$295 for dinner.
ABOUT SUGARLOAF AT FLOCKHILL
Nestled within the 36,000-acre Flockhill Station, in New Zealand, Sugarloaf is an immersive fine dining experience that celebrates hyper-local, sustainable, and inventive cuisine. The restaurant by chef Taylor Cullen, is built on a foundation of foraging, fermentation, and a deep respect for New Zealand's farming heritage. With breathtaking surroundings and an intimate atmosphere, Sugarloaf redefines destination dining in the Southern Hemisphere.
For more information, visit www.flockhillnz.com/Sugarloaf
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