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Dining
THE FRESHEST LOCAL INGREDIENTS
The acclaimed French cuisine of Executive Chef Kazumoto Miyano features the freshest local ingredients in a daily-changing menu.
A very special gourmet experience
Hawke’s Bay is a true gourmet destination with many excellent restaurants, including Mangapapa Petit Hotel’s own culinary gem.
‘Miyano’, the hotel’s intimate French dining room, is named after Executive Chef Kazumoto Miyano who worked at top restaurants in Paris and Lyon for five years. The emphasis here is on the best local ingredients, including meat, seafood, cheeses and the property’s own herbs and fruit, while breads, canapés, pastas and sauces are all made on site.
The menu changes daily to incorporate seasonal influences, but one can expect ingredients and dishes such as home-smoked salmon, duck terrine, Hawke’s Bay saffron risotto with scampi and light bisque sauce, roast lamb rack with parsley crust and thyme jus, and wagyu beef tenderloin. The delectable desserts might include crème brûlée with beer ice cream, banana and fig tarte, and baked cheesecake accompanied by pineapple confiture.
This extremely stylish restaurant seats just twelve and offers five-course dinners daily. The service, naturally, is impeccable. Miyano is the only fine-dining French restaurant in the area, and the superb food is matched by the finest Hawke’s Bay wines, as well as champagnes, reds and whites from Australia, France and other regions of New Zealand.
Pre-dinner cocktails and canapés are served in the bar and lunch is available from Monday to Friday. And Mangapapa guests are treated to classic breakfasts (included in the rates), served in the sunny Conservatory.
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