Food philosophy

Nourishment, ritual, nature and connection.

restoration

Return to Simplicity

Free from gluten, dairy and refined sugar, an opportunity to step away from everyday dietary stressors, allowing the body to rest, recover and reset. 

Nourishment

Plant-Based Nourishment 

Plant-based menus focused on functional longevity nutrition, designed to reduce inflammation, restore energy and deliver deep nourishment.

Connection

The Ritual of Dining 

Sanctum 7 advocates slowing down and finding stillness before dining. Our Grand Formal Dining Room becomes a setting for connection, occasion and shared experience.  

Pleasure

Shaped for You 

Your plate, your way. Because food is about more than nourishment alone, menus can be adapted for guests who prefer fish - always designed for enjoyment and personal taste.

Your Private Chef

MasterChef-led culinary experience with Aaron Brunet 

Aaron Brunet - MasterChef winner, wellness warrior and one of the country’s most celebrated plant-based culinary chefs - is your private chef for 7 days.  

Our shared vision of wellness - grounded in function and longevity, crafted with intention, and designed to restore without sacrificing elegance, indulgence or experience - shapes the culinary philosophy at Sanctum 7. 

Meet Aaron Brunet 
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“Every meal experience is designed to feel restorative, abundant, elegant and connected to nature.”

Aaron Brunet, Masterchef winner

A taste of Sanctum 7

Breakfast

Hazelnut Citrus Bowl

Roasted Marlborough hazelnuts · Kerikeri winter orange · Deglet noor dates · Mint

A creamy nut and citrus whip with tangy orange, Queen of Dates and fragrant homegrown mint.

LUnch

Kimchi Crepes

Spiced chickpea batter · Kimchi · Vital greens · Homemade relish

A savoury crepe layered with fermented kimchi, rich greens and aromatic relish.

Dinner

Carrot meets Fennel 

Otago carrot curls · Shaved fennel & local apple · NZ hemp seed tabouli · Cashew cream · Citrus and herb oils

A little garden dialogue: each ingredient playing between sweet, fresh, nutty and bright.

Earthy Gourmet Locals

NZ lentils · Carrot & caraway · Creamy potato · Parsnip crisps · Herb oil

Richly savoury local lentils with charred carrot, Earnscleugh potato purée and crispy Otago parsnip.

Paired Pears

Beurre bosc pears in own juice · Packham pear puree · Pear citrus reduction · Hazelnut icecream · Marzipan crunch

Pear takes centre stage, paired with whole-hazelnut ice cream and baked almond biscuit.

Every plate is rooted in a single provenance

Our ingredients are drawn from our estate and trusted local growers, with zero to low food miles: 

The Ingredients
Close-up of a person's hand covered in dirt holding a bunch of freshly harvested beets with green leaves attached. 
Our Heritage Garden 

For over a century, the Earnscleugh kitchen garden has yielded seasonal produce and heirloom varieties, grown within the estate and carried directly to Aaron Brunet’s kitchen.  

Fresh leafy vegetables, including savoy cabbage and parsnips, displayed at a grocery store or market stall. 
Otago Growers & Producers

When not sourced from the estate, ingredients come from trusted growers across Central Otago -  one of New Zealand’s most established food-producing regions.

Cooking Class

Culinary discovery with Aaron Brunet

Sanctum 7’s philosophy of restorative living and Aaron Brunet’s approach to functional plant-based cooking come together in a guided culinary experience centered on discovery, simplicity and flavour. 

Guests join Aaron in a culinary class that explores the principles, techniques and natural rhythm of functional plant-based cooking. Designed as an immersive encounter rather than instruction alone, it offers a deeper understanding of food, with knowledge you can take beyond your time at Sanctum 7. 

Reserve your place

A MasterChef winner as your private chef, and a table set for slow, considered dining. Reserve your place at Earnscleugh Castle.

Reserve