Long regarded as one of the world’s most revered and inspirational luxury accommodations, Huka Lodge sits among gardens along the banks of Waikato River near Lake Taupō on New Zealand’s North Island.
© Huka Lodge
Established a century ago as a fishermen’s camp famous for a river teeming with trout, today’s Huka Lodge secured its place as one of New Zealand’s oldest luxury lodges with an impressive heritage.
Huka Lodge offers 20 guest suites and two private Owners’ Residences, all with large bathrooms and windows that open to mesmerizing views of the ever-changing waterway. The addition of Huka Lodge to the Baillie Lodges collection in early 2021 means the destination is about to become even better known for its luxurious lifestyle and amazing scenery.
© Huka Lodge
“Huka Lodge has long set the standard for excellence in luxury lodging, and we are honored that Baillie Lodges will serve as its new steward,” said James Baillie, founder, Baillie Lodges.
The lodge is known for its special weekend and mid-week golf and fishing offers, which include golf at two nearby 18-hole golf courses: Kinloch Signature course, designed by Jack Nicklaus, and Wairakei International course, set in the 445-acre wildlife sanctuary where birdsong, meandering streams and waterfalls offer a unique surround-sound experience. Do not be surprised to meet some of New Zealand’s premier golf tournament champions during part of the golf experience.
© Huka Lodge
The Lodge’s fishing offers are also popular and include a visit to Lake Taupō with a private fly-casting session and half-day fly-fishing adventure hosted by an expert guide. Part of the fishing offer also includes a picnic pack for two persons, use of all fishing gear and licenses and a beautiful handcrafted New Zealand rimu timber fly box as a gift.
Dining at Huka Lodge highlights New Zealand’s finest and often sustainably produced ingredients, complemented by a magnificent selection of wine. Menus at Huka Lodge change daily to reflect the seasons. Dishes can be enjoyed in the main lodge or experienced in one of the lodge’s unique dining locations dotted around the property, from the Wine Cellar to the Orchard or Jetty Pavilion. Under chef Paul Froggatt, dinner guests look forward to regional delights like Te Matuku oysters, Matangi beef, Mount Cook alpine salmon and Southland lamb.
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