Sans Souci Inn

beach accommodation

Our onsite restaurant has a high reputation for its slow cooked dinners and irresistible desserts using local ingredients (some directly from our own organic garden). Meals are freshly cooked each day. We are fully licensed and have a good selection of local wines, beers and spirits.


  • Created with Pride

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    We pride ourselves with preparing for you a genuinely high quality meal and serving the best local wines. We cook every meal fresh each day.

  • Locally Sourced Ingredients

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    We grow our own salad greens, herbs and garnishes in our organic garden. All other produce is sourced locally if available.

  • Indoor/Outdoor Dining

    photo of customers enjoying wine on the patio

    The dining room opens fully onto the courtyard to take advantage of those warm summer nights.

  • Fully Licensed

    photo of wine glass on table

    We are fully licensed and carry a good selection of local wines, beers and spirits.

  • Slow Cooked to Perfection

    photo of grilled chicken

    We use slow cooking methods that result in healthier, juicier and more flavoursome food than with traditional restaurant cooking methods.

  • Breakfast

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    There is a choice of continental breakfasts and freshly roasted and ground espresso coffee every morning.

  • Vegetarian Option

    Each night we provide a vegetarian option to customers on request.

Bookings Only

We operate a “booking only” system. We require your booking of the evening meal no later than 4pm of the day but prefer and appreciate your booking a day in advance.

+64 3 525 8663


Dinner is served at 7pm unless otherwise arranged.


The restaurant is open for evening meals every day from Labour weekend (every year on the fourth Monday of October) until Easter.


Closed for Winter

Open During Summer

During the summer season we offer one set main meal per night with a vegetarian option and a choice of desserts. All meals include a bread and olive oil starter. Half portions for children available. We are fully licensed.

Chocolate Moose photo
  • Monday

    Pork Fillet

    Marinated pork fillet with a cider glaze and feijoa and pear chutney. Pumpkin souffle, quinoa with almonds and preserved lemon and a crunchy salad.


  • Tuesday


    Slow roasted beef with garlic and soy sauce, sesame coated sticky rice, Miso roasted kumara, green Kawpie (Asian mayo) and spicy kimchi on the side. Capsicum, kale and French bean salad with ginger dressing.


  • Wednesday


    Fish of the day with a hint of the Pacific islands... turmeric, ginger and galangal flavours balanced with a coconut and spinach sauce. A banana and ginger chutney, sticky rice and a zesty summer salad with lemongrass, coriander and mint.


  • Thursday

    Lamb Rump

    Eastern spiced lamb rump with a kumara and cumin puree, bulgur wheat tabbouleh and paprika yoghurt dressing. Spinach and orange salad, nutty dukkah and pickled lemon on the side.


  • Friday

    Beef Fillet

    Marinated beef fillet with green Caesar dressing, rosemary and garlic roasted potatoes, a layered Mediterranean vegetable terrine and a crisp green salad.


  • Saturday

    Lamb Fillet

    Indian spiced lamb fillets with spicy sun dried tomato kasundi and pumpkin mash. Fruity nutty basmati rice, cooling cucumber and coconut raita and a carrot salad.


  • Sunday

    Venison Fillet

    Venison fillet with balsamic glaze and black boy peaches. A kumara and potato rosti, cauliflower puree with hazelnuts and blue cheese, fennel and spinach salad with orange dressing.


Chicken breast photo