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Chef Sam Webb

Head Chef Sam Webb at The Marlborough Lodge grew up in Marlborough and learnt to finger paint in this beautiful original convent building over 25 years ago.

The elegant two storey building has undergone an extensive renovation resulting in a smart, contemporary and relaxed feel among thriving vineyards while still retaining  its Victorian history.

Located in the middle of the South Islands food bowl Webb has developed a seasonal al la carte menu showcasing the best of magnificent Marlborough.

The property grows much of the produce used on the daily menu while neighbours include Cloudy bay Clams, Canterbury lamb, Nelson cheesemakers  and more giving  Webb direct access to the best.

The changing  menu is focussed on fresh , clean flavours complementing the extensive local and international wine list.  

Signature dishes include house cured gravlax with Harvest lavosh, Wakanui rib eye with black garlic butter and steamed Cloudy Bay Clams in dashi broth.