Eat & Drink

Don’t let our culinary delights pass you by…

The Waitaki District has some of the best cuisine in the country.
With award winning restaurants, talented local experts and the freshest produce straight from the garden and sea, you can indulge a little – or a lot! 

Give those tired taste-buds a wee treat and sample some of our culinary delights.

Our picks



Having won the gold medal in the 2019’s Beef and Lamb excellence awards, as well as other awards, dining at Cucina is a must while in Oamaru. Embark on a Geo Degustation and savour the tastes of the region with their dishes made with fresh local produce.

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Fleurs Place

When British television chef and restaurateur Rick Stein was told he could choose to go anywhere in the world to write a travel article for English newspaper the Daily Mail, he chose Fleurs Place. Situated in the small seaside fishing village of Moeraki, Fleur’s specialty is fresh fish straight off

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High Country Salmon

High Country Salmon is a boutique, 100% New Zealand family owned salmon farm, situated 3km south of Twizel, and 25km from Omarama.  We grow glacial mountain salmon (chinook or king salmon) in the hydro canal system – this constant flow of clean water means that our salmon are fitter than

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Rainbow Confectionery

Confectionery has been made in Oamaru since 1949 and Rainbow Confectionery continues that tradition as the largest confectionery manufacturer in New Zealand.  Proudly Kiwi owned and operated we make classic Kiwi lollies, including the original Pineapple Chunk, Baby Fish, Marshmallows, Jelly Beans, and a vast array of gum confectionery.  With

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River-T Wines Cellar Door

River-T Estate is a small boutique vineyard with a mix of grape varieties, on the banks of the Waitaki River. River-T Estate cellar door has the largest stock of Waitaki wines in the world.

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Riverstone Kitchen

New Zealand’s Restaurant of the Year in 2010. Riverstone Kitchen is a more casual café by day before morphing into a relaxed yet focused evening restaurant. The short, uncluttered menu focuses on local ingredients, with much of the produce from the family’s gardens. In 2006, Bevan Smith returned to New

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