DINING in the spacious Nobles Restaurant at the Hills Lodge is like sharing a meal with friends in your own dining room.
The staff are friendly and the food is some of your favourite dishes but with a Nobles twist.
Their new summer menu is an experience of tastes and textures. Each dish has been carefully selected and contains concoctions which are unique and delicious.
"Moving into a new season, it's getting warmer, so we've adapted to this season with light, fresh flavours," restaurant supervisor Megan Rose said.
Try a fresh take on a beef salad with the beef carpaccio.
The beef is seared off and finely sliced so that it simply melts off your fork. The cool peppery flavour will revitalise your taste buds along with a tomato and bocconcini salad, all drizzled with basil oil.
Those who enjoy seafood will love the crispy skinned Atlantic salmon. It is paired with cannelloni, full of the melded flavours of prawn and leek which sits atop a flavoursome tomato relish.
If you're looking for a unique experience, order the spatchcock trio. Each element of the bird has its own individual bed to lie on, including sautéed Shimeji mushrooms, Wakame salad or potato mash, all partnered with a ponzu dressing.
It is a surprising mixture of tangy and sweet.
General manager Mal Mathie says he prides Nobles on adapting different dishes for his clientele, but one thing always remains important.
"Using fresh produce that is in season is the key," he said.
Finish your experience with the seasonal fruit salad or the cinnamon and carrot cake with mascarpone and orange anglaise. Beautifully presented, it's lighter than your average pudding and is the cherry on top for those with a sweet tooth.
For specials, visit their Facebook page.