• pristine-lr5-Landsborough-Rafting.JPG pristine-lr5-Landsborough-Rafting.JPG
    Wilderness Experience Landsborough
  • lr1-Landborough-Rafting.JPG lr1-Landborough-Rafting.JPG
    Wilderness Experience Landsborough
  • Meadow-Drinks-Landsborough-Rafting.JPG Meadow-Drinks-Landsborough-Rafting.JPG
    Wilderness Experience Landsborough

Landsborough Wilderness Experience (3 day)

Itinerary (sample)

Day 1   
8.30am We’ll start at Cavells Rafting Base in Queenstown where you will meet your guides, pack your gear into dry bags and be sized for your rafting clothing.  Then there’s a spectacular 3 hour drive to Clarke Bluff via Wanaka and Makarora.

Here you’ll board your helicopter for a flight up the scenic Landsborough Valley to our first night’s camp.

Settle in, unpack and explore the magnificent surroundings or relax in this peaceful environment and enjoy a delicious meal prepared for you.

Day 2
Begin with a leisurely breakfast then prepare to leave camp for your rafting adventure. A full safety briefing and information on river protocol will be given before you depart.

Today you have a five hour river trip ranging from action to the sedate, stopping to enjoy a deli-style picnic lunch above Hellfire Rapid then continue down river arriving at Harpers Bluff, our second camp. There will be time to try out a spot of fishing or go for a walk before dinner. After dinner explore the surrounds and maybe even discover a glow worm or two.

Day 3
Another filling breakfast will set you up for the day’s activities. Board your raft and head down river to Purple Creek for lunch and a side hike to explore the waterfalls. After lunch a leisurely float to our take out point at Clarke Bluff.  Approximate arrival in Queenstown 7.00pm.


Evening One

Hors-d’oeuvres accompanied by local New Zealand wines.

Mediterranean Chicken: Cooked in garlic, dijon mustard, balsamic vinegar, honey, and olive oil marinade. Grilled until tender over the open flame.

Rice Pilaf: An inspired Middle Eastern rice dish infused with vegetable flavours.
Tomato and Onion Salad: Sliced tomatoes and finely chopped red onions dressed with garlic, basil, balsamic, honey and olive oil vinaigrette.

Fresh Fruit & the secret Dutch Oven Chocolate Cake: A secret Landsborough chocolate cake recipe baked in a Dutch oven within the hot embers of the open fire. Served with a generous dollop of cream.

Evening Two

Hors-d’oeuvres accompanied by local New Zealand wines.

Butterflied Leg of Lamb: Marinated in Balsamic vinegar, dijon mustard, garlic, rosemary and oregano. Seared to perfection on an open flamed fire.

Greek Potatoes: Lightly tossed in olive oil, rosemary, salt & pepper. Wrapped together tightly to infuse all flavours baked on hot fire embers.

Greek Salad: Fresh cucumbers, tomatoes, onion and green peppers, dressed with a garlic, oregano, and lemon juice vinaigrette. Lightly topped with crumbled feta cheese and kalamata olives. The perfect complement to the succulent lamb.

Fruit Crumble: Seasonal fresh fruits topped with a nutmeg and cinnamon crumble. Served warm with a drizzle of cream.

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