Experience carefully crafted, open-flame dining while eating sustainably and seasonally.

The story of Sugarloaf at Flockhill is deeply rooted in the land. Driven by a desire to showcase the best produce in Canterbury, informed by sustainable practices and served in a mindful and grounded dining experience, the produce served at Sugarloaf is mainly grown in the Flockhill garden and foraged from the land.  

In our vast gardens, over 30 varieties of fruit, from alpine strawberries to miniature fruit trees. Vegetables, herbs, and edible flowers are nurtured, with our chefs engaging in the gardening process to foster their own connection with our unique environment.

Once in the Sugarloaf kitchen, Head Chef Taylor ensures the full harvest is used. Thinking two seasons ahead, our chefs preserve fresh produce to keep the menu varied and local through the winter months. The summer menu is vibrant and fresh, showcasing our sundrenched crops. Whatever the season, expect food rich in flavour, utilising native ingredients and nostalgic cooking techniques to create an authentic New Zealand take on fine dining.