Few restaurants make the journey part of the experience quite like The Chef’s Table at Blue Duck Station. Perched high above the surrounding landscape and reached by an expedition across the station, chef Jack Cashmore’s intimate restaurant welcomes just a handful of guests for a tasting menu of more than 10 courses. Much of what arrives on the table is farmed, grown or foraged on the station and its surrounds, allowing the menu to shift constantly with season and availability. Floor-to-ceiling views across Tongariro and Whanganui National Parks make an already singular dining experience feel even more extraordinary.