Mangapapa Petit Hotel

"An abundance of refined pleasures."

As New Zealand’s oldest wine region, Hawke’s Bay is also recognised as one of the country’s most diverse experiences. In addition to discovering over 40 cellar doors, highlights include golfing at Cape Kidnappers, exploring the art deco architectural heritage of nearby Napier or fishing for trout in crystalline streams.

Mangapapa Petit Hotel sits amid this abundance, surrounded by vineyards, orchards and gardens. A recent transformation of this gracious 1855 homestead has resulted in a boutique hotel offering a confluence of fine accommodation together with an exceptional dining experience.

Seating just 12 guests, the elegant Miyano restaurant is the passion of Executive Chef Kazutomo Miyano, who creates a daily changing menu of French-inspired cuisine. Only the freshest produce is harnessed for his five and six-course degustation menus, married with an impressive wine list showcasing the region’s finest labels.

Guests may choose from the exquisite Mangapapa Suite, Executive Suites or Lodge Rooms. Each guest room has been individually decorated and exemplifies elegant sophistication, enhanced by modern touches including LCD TV and broadband Internet. A gloriously sun-filled conservatory together with pool, spa and sauna provide opportunities for relaxation. When it comes time to explore, an experienced Wine Guide will take you on a personal discovery of the region’s best vineyards. Guided trout fishing and hot air ballooning are also possibilities.

"A very special gourmet experience."

Hawke’s Bay is a true gourmet destination with many excellent restaurants, including Mangapapa Petit Hotel’s own culinary gem.

‘Miyano’, the hotel’s intimate French dining room, is named after Executive Chef Kazumoto Miyano who worked at top restaurants in Paris and Lyon for five years. The emphasis here is on the best local ingredients, including meat, seafood, cheeses and the property’s own herbs and fruit, while breads, canapés, pastas and sauces are all made on site.

The menu changes daily to incorporate seasonal influences, but one can expect ingredients and dishes such as home-smoked salmon, duck terrine, Hawke’s Bay saffron risotto with scampi and light bisque sauce, roast lamb rack with parsley crust and thyme jus, and wagyu beef tenderloin. The delectable desserts might include crème brûlée with beer ice cream, banana and fig tarte, and baked cheesecake accompanied by pineapple confiture.

This extremely stylish restaurant seats just twelve and offers five-course dinners daily. The service, naturally, is impeccable. Miyano is the only fine-dining French restaurant in the area, and the superb food is matched by the finest Hawke’s Bay wines, as well as champagnes, reds and whites from Australia, France and other regions of New Zealand.

Pre-dinner cocktails and canapés are served in the bar and lunch is available from Monday to Friday. And Mangapapa guests are treated to classic breakfasts (included in the rates), served in the sunny Conservatory.