VIP
VIP
If you're looking for that special experience, an Engagement, Wedding, Birthday or Family Celebration or simply the perfect Romantic Weekend away. Bayview Valley Lodge offers impeccable service, Luxurious Suites with every detail for your comfort being carefully considered. Our Resident Chef can prepare the fine produce of New Zealand and takes centre stage in our Main dining room. Here surrounded above by an antique Crystal Chandelier and by table set with beautiful crystal and fine porcelain, allows you to experience a touch of Romance, Class and exclusivity.
Treat yourself, your loved one, family or Friends to a Luxury Break, with Exclusive use of Bayview Valley Lodge, where you can enjoy our range of fine and contemporary suites, each offering their own comfort and Privacy. Our Bayview Valley Lodge VIP includes the Exclusive use of our Two Suites for a maximum of six persons to include Evening Drinks and Canapes, (fine Dining is an option) a Massage for each person during their stay. Tickets for the Lost Spring Thermal Pools and information on the most beautiful things to see and do on the Coromandel. A beautifully prepared Breakfast, including fresh fruit salad, choice of cereals, yogurt, preserves and Homemade Bread. We offer eggs, Poached, Scrambled, Fried and Boiled.
Our Chef
We would like to introduce to you Our Private Chef:
Alfred Hivatoa Peterson, Born in Papua New Guinea, my Dad is a New Zealand European and my mother is Niuean. In the Polynesian culture food is everything and I grew up cooking with mum and learning in her words how to not be dependent on a woman to do things for me.
"I grew up in Opotiki, on the east coast in the Bay of plenty, where the movies Boy and Whale Rider were filmed. 80% of my diet growing up was grown, caught, or bartered, so nothing was convenient about the food we ate and I would not have had it any other way. Fishing, Diving and Growing our own food gave me knowledge of what fresh and the organic food tasted like and I constantly compare the quality of my produce with my suppliers."
Sample Dinner Menu's and Paired Wines
Menu No 1
* Ora King Hot Smoked Salmon Rice Paper Rolls served with Wasabi Soy and Toasted Sesame Seeds –
Accompanied by Nautilus Pinot Gris 2016 Marlborough NZ
This 2016 vintage Nautilus Pinot Gris is pale straw in colour, with aromas of citrus blossom, fresh cut pears and delicate hints of five spices. The medium-bodied palate shows concentrated pure fruit flavours with a bright, crisp and dry finish.
*Golden Kiwifruit Sorbet
*Crispy Skin Hapuka, Served on Ratatouille, Celeriac Puree and Baby Carrots
Accompanied with Palliser Chardonnay 2016 Martinborough NZ
Bright, even straw-yellow colour with pale golden hues, lighter on the Rim. The nose is finely concentrated and well-packed with harmoniously interwoven aromas of ripe, white and yellow stone fruits melded with mealy complexities, and an amalgam of creamy barrel-ferment, nutty oak, and subtle flint and mineral detail, unveiling a touch of smoke.
*Vanilla and White Balsamic Poached Pears with Manuka Honey Sorbet
Accompanied by Fromm Gewurztraminer 2014 Martinborough NZ
By leaving the fruit on the vine until late in the season we achieve an intense flavour ripeness that is so essential for this grape variety and wine style.
With our Gewürztraminer vines now notching up two decades since they were originally planted, we are realizing more complex aroma and flavour profiles in the finished wine. Initially offering nuances of exotic fruit (lychee, star fruit, candied ginger and apricot pith) the aromas then take a savoury turn showing hints of toasted almonds and flintstone minerality. There is vibrant, ripe fruit on the palate and a kick of lush sweetness (without being cloying) that combines with mouth-watering phenolics in providing structure and focus.
Menu No 2
*A trio of Mushroom Risotto served with Sautéed Mushroom Medley
Accompanied by Nautilus Southern Valleys Pinot Noir 2015 Marlborough NZ
The 2015 Nautilus Pinot Noir is dark ruby in colour. The nose reveals fragrant floral aromas, ripe wild blackberries, plums and spices. The palate is medium bodied with good structure. Refined and balanced, this elegant wine shows good intensity and a lengthy finish.
*Doris Plum Sorbet
*Savanna Eye Fillet served Medium Rare on whipped Macadamia Feta (GF DF), Smoked Beetroot, Broccolini and Red Wine Jus
Accompanied by Black Barn Merlot Malbec Cabernet Franc 2014 Hawkes Bay NZ
Aromas of cedar, vanillin oak lift and dark plum with a subtle savoury mineral complexity. The subtle tannins in the mid-palate of this blend of Bordeaux varieties fill the mid-palate with a balanced texture and density giving length and structure. Enjoy now or will cellar well.
*Apple and Rhubarb Crumble, Fresh Berries and Italian Meringue
Accompanied by Urlar Noble Riesling 2016 Masterton NZ.
An underlying mineral thread weaves its way through the luscious characters of old English marmalade, apricots and orange peel whilst in the background, a hint of lime reminds you of its origins. The sweetness is beautifully balanced with acidity giving a lingering but clean finish.
Menu No 3
*Orange, Shiraz and Balsamic Poached Beetroot, Served with Popcorn Chick Peas, Snow Pea Shoots, Macadamia Feta, Brown Lentil, Dukkah and Hummus.
Accompanied by Fromm La Strada Syrah 2015 Marlborough NZ
An expressive, cool climate Syrah showing physiological ripeness and complexity without excessive alcohol. The wine opens with bright, cassis fruit and ripe spices (i.e. not white pepper – more cracked black or Sichuan) before revealing a lifting minerality and violet florals. The palate is full, complex and follows through on the wine’s earlier promise of juicy dark berries. There’s a lovely texture provided by layered fine tannins, balanced acidity and very subtle oak sweetness.
*Orange Sorbet
*Proud New Zealand lamb back strap, Pea Puree, Charred Sweetcorn Salad & Mint Jus.
Accompanied by Mishas High Note Pinot Noir 2013 Bendigo Otago
Medium ruby red with aromas of raspberry, baked plum with hints of cinnamon, and white mushroom, the palate of this Pinot Noir is warm and gentle with sweet cherry and plum flavours beautifully wrapped in fine fruit.
*Frangipani served with toasted Italian Meringue toasted Coconut and fresh Raspberries.
Accompanied Greywacke Botrytis Pinot Gris 2013 Marlborough
An opulent potpourri evoking dates and sun-dried figs, Red Delicious apples and quince paste – intermingled with aromatic fragrances reminiscent of rosehip syrup and Middle-Eastern spices. A lavish interpretation of the variety that is richly flavoured with dried fruits and liquored oranges – concentrated, luscious and delicious.
Menu No 4
*Local Caught Coromandel Scallops pan seared with fennel shallot
Accompanied by: Saint Clair Black Label 2016 Sauvignon Blanc
A rich palate with passionfruit pulp, pink grapefruit, and blackcurrant flavours, with a salty minerality and a long lingering finish.
*Crayfish tail locally caught, served alongside Curried Leek Dumplings, Crayfish Bisque and Celeriac salad.
Accompanied by Ant Mckenzie Craft Farm Chardonnay 2016 Hawkes Bay
Elegant and mineral aromatics of gunflint and grapefruit along with savoury oak notes. Some toasty brioche nuance along with subtle crème caramel notes. The palate shows good weight and a fine acid structure which draws the flavours across the palate. Lovely toasty and savoury notes come through but not at the expense of the fruit expression. A full-bodied and pure expression of Chardonnay which will match most rich seafood and white meat dishes. Expect this wine to develop toasty and mineral notes under its natural cork closure.
*Coconut and Vanilla Creme Brulee. (Gluten Free and Dairy Free)
Accompanied with Mishas ‘Cadenza’ Late Harvest Gewurztraminer 2016 Bendigo Otago
Bright straw-yellow colour with light lemon-gold hues, a little lighter on the rim. The nose is finely presented with concentrated aromas of ripe tropical fruits along with rose-petal florals, Turkish Delight and savoury musk, unfolding suggestions of honey and raisins. Very sweet to taste and light-bodied, the palate is rich and luscious with a rounded, concentrated core of ripe tropical fruits melded with Turkish Delight, musk and honied flavours, unveiling raisin elements. The mouthfeel is smooth and bordering unctuous, the richness balanced by fresh background acidity. The wine flows easily along a seamless line leading to a long, lingering finish of musk, honey and raisins. This is a rich and near unctuous Late Harvest Gewurztraminer with flavours of tropical fruits, musk and honey on a smooth-flowing palate.
Breakfast
All breakfast served as a buffet. i.e. freshly baked bread also Gluten Free and Dairy Free options, preserves, muesli, fresh fruit salad, served with New Zealand's best organic yoghurt and organic local fresh milk.
Prepared and Cooked to order:
*Eggs Benedict with Hot Smoked Salmon, Wilted Spinach and our freshly made Hollandaise.
*French Toast with homemade Brioche. Serve with grilled banana, free range bacon, maple syrup and Vanilla yoghurt
*Your choice of Bagel or Croissant with Free range bacon, heirloom tomato, organic avocado with a side of Cream Cheese
*Omelette with a choice of Swiss, Aged Cheddar or Brie, Mushroom, Ham, Bacon, Tomato, Salmon, Avocado, Spinach.
Private Transfers
We are able to offer transfer from Auckland, Hamilton, Tauranga and the Coromandel Ferry in the comfort of our air-conditioned 6 seat Vehicle.
Private Day Tours
Personalized Private Guided Tours to see the beauty of the Coromandel can be arranged to include a Gourmet Lunch at Mercury Bay Winery.