Blue Lake Eatery & Bar Lake Tekapo: Unique Local Dining Experience
The Blue Lake Eatery and Bar at Lake Tekapo didn’t have a very large menu. There were only a few items. But all the items looked very delicious and unique and I wanted to try a few things. I sat down and the restaurant staff was very quick to give me a menu card and take my order. The first thing that I ordered was the lamb rump.
The lamb had been cooked to perfection. It felt like it would just fall apart from the bone. The description said that it had been slow cooked. So it had a lot of flavor. It was also served with two different sauces, a muhammara sauce and a green pea and mint puree. The sauces and the jus added layers to the dish. The green lentils that it had been served with were unique. I had never seen lentils served with lamb before. But the dish tasted excellent.
I also wanted to try a vegetarian option. The menu had very few vegetarian dishes but I decided on the cauliflower steak. The roasted cauliflower was served with so many vegetables, nuts and sauces.
The pickled radishes added a little bit of tang to the dish, along with the lemon garlic tahini sauce. The almonds and walnuts had the perfect crunch and the kale leaves were fresh and crisp. It was quite a light dish and I didn’t have any problems finishing the whole bowl.
Lake Tekapo Hotel Recommendations Based on My Own Stay
🔹 Peppers Bluewater Resort Lake Tekapo
What I really loved about the Blue Lake Eatery and Bar was the lovely wallpaper that had been put up on one of the walls. It had vintage vibes and had sketches of birds all over it. There were overhead lamps to provide light at all the tables.
The Blue Lake Eatery and Bar menu was just two simple pages. There was a small introductory paragraph at the beginning about the importance of community and how many of their products were locally sourced. The options ranged from salads and house made baguettes to baby octopus and salmon.
I turned the page and found the mains on the next page. They had beef, lamb and vegetarian pasta, along with sides like triple cooked potatoes and baby carrots. There were also a couple of sharing platters, which included the famous Mt Cook Alpine Salmon Fillet or the Chef’s choice of New Zealand beef. Some dishes could be made vegan or gluten free or dairy free on the customer’s request.
