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

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    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

    Pork fillet with a tamarind and balsamic glaze, couscous, a carrot and ginger puree and fennel and apple coleslaw with dukkah sprinkle.


  • Tuesday


    Slow roasted Beef with mushrooms and Teriyaki sauce, buckwheat soba noodles with sesame seeeds, a pumpkin puree and crisp iceberg salad with sprouts and orange dressing.


  • Wednesday


    Roasted Fish of the day with Catalan spice and mixed bean salad, tomato and red pepper Harissa, nutty rice, green salad, yoghurt dressing and chorizo crisps.


  • Thursday

    Lamb Rump

    Lamb fillets with salsa verde, caponata of Mediterranean vegetables, roasted potatoes with rosemary and a mesclun salad.


  • Friday

    Beef Fillet

    Marinated Beef fillet with a dijon mustard sauce, a mushroom filo parcel, roasted root vegetables and a mixed green salad.


  • Saturday

    Lamb Fillet

    Lamb fillets on a bed of puy lentils and spinach, a pumpkin and potato gratin and salad with beets and walnut dressing.


  • Sunday

    Venison Fillet

    Venison fillet with Eastern spices and pomegranate jus, white bean puree, herbed bulghur wheat and a salad with feta, apricots and roasted cauliflower.


Chicken breast photo