February 28, 2014
The hilltop restaurant and inn has a lovely setting on a plateau of sorts above the town of Hokitika, centrally located on the south islands west coast. The extensive grounds include a large mown area just off the guest rooms as well a pen with a couple of llamas and a pond.
Rooms at the inn are clean and spacious, simple and traditionally decorated with wooden furniture. In one corner of the room is a kitchenette with a fridge and sink, but no cooking facilities. While the room has a decidedly motel feel the setting and views out the back are a cut above.
Although the inn has a dining room, breakfast is generally not offered. They can arrange a continental breakfast for you, but according to the owner most people just go into to town.
Dining at Stations Inn
The large dining room has a contemporary feel with large windows that take advantage of the views of the pond and setting sun over the sea in the distance. A lovely and tranquil spot. Tables are generously spaced and dressed with black table cloths.
But it is the food that really shines at this unpretentious establishment. Although they have won numerous awards for their meat, having eaten too much lamb in the last few days and dying for something different
I opted for the warm twice cooked duck salad with pear, toasted almonds, green beans, and scallion, something I have not seen on a menu since we have been in NZ.
I was not disappointed. The dish was heavenly and may be the best dish I’ve eaten in NZ to date. We also tasted the roasted tomato soup – with rich tomato flavor and garnished with a drizzle of pesto oil and a grating of cheese.
The turbot was beautifully done and served with a green sauce of parsley, garlic, anchovy and capers and a side of potato salad.
The vegetarian plate – tomato and zucchini ragu over cheese stuffed mushroom caps. Full flavored sauce with a hint of heat.