Wigram Hotel sits at 14 Henry Wigram Drive in Hornby, in the historic Wigram district of Christchurch. It is a boutique property that blends refined design with warm, welcoming service — stylish rooms, modern amenities and the kind of quiet charm a smaller hotel can offer, all built around comfort and relaxation for guests exploring the city or in town for work.
At the heart of the hotel is the Harvard Bar & Restaurant, a warm and inviting space where contemporary dining meets classic charm. The menu is a fusion of modern New Zealand and international cuisines, showcasing seasonal produce, premium meats and fresh local seafood. Breakfast runs from the hearty Full Harvard and Eggs Benedict on herbed rosti to omelettes, French toast and gluten-free granola, with Akaroa cold smoked salmon threading through the list. Lunch and dinner bring entrees like seafood chowder and scallop risotto, grill-led mains from char-grilled lamb chops to braised pork belly, pastas, a full bar menu of burgers and seafood, a kids menu and classic desserts.
Beyond dining, Wigram Hotel offers beautifully appointed accommodation with standing offers such as Bed & Breakfast and Stay Longer, Pay Less, along with sophisticated event venues hosting 10 to 120 guests for functions and weddings, supported by dedicated function menus and a personalised level of service.
Wigram Hotel sits at 14 Henry Wigram Drive in Hornby, in the historic Wigram district of Christchurch. It is a part of the city with its own character, and the hotel leans into it: a boutique property that blends refined design with warm, welcoming service, built around the idea of a comfortable, unhurried stay.
From the moment you arrive, the tone is set — stylish rooms, modern amenities and the quiet charm that a smaller hotel can offer. Whether you are visiting Christchurch for work or exploring the region, the hotel presents itself as a retreat designed for comfort and relaxation.
Dining is anchored by the Harvard Bar & Restaurant, a warm and inviting space where contemporary dining meets classic charm. The kitchen describes its menu as a fusion of modern New Zealand and international cuisines, built on seasonal produce, premium meats and fresh local seafood.
Breakfast here is a genuine occasion. The Full Harvard stacks eggs your way on toasted ciabatta (or gluten-free bread) with grilled tomato, baked beans, mushroom and relish, alongside a choice of streaky bacon and pork sausage or grilled halloumi, avocado and hash brown. Eggs Benedict lands on herbed rosti with baby spinach and hollandaise, topped with streaky bacon, Akaroa cold smoked salmon or portobello mushroom. There are three-egg omelettes in Italian, Mediterranean, meatlovers and Akaroa salmon versions, French toast with berry compote and candied hazelnuts, and lighter options like a certified gluten-free granola bowl or a toasted bagel with scrambled egg.
Akaroa cold smoked salmon — from the South Island harbour town of the same name — runs through the menu like a signature thread, appearing at breakfast and beyond.
Come lunch and dinner, the menu broadens considerably. Entrees include an assorted vol au vent trio, Italian bruschetta, a thick and creamy seafood chowder with mussels, shrimp, calamari and fish, and a patiently cooked scallop risotto. Mains lean towards the grill: Mediterranean-style char-grilled lamb chops, a 250g lamb rump stuffed with feta and spinach, a 300g ribeye, cranberry-stuffed chicken rolled in crispy bacon, bourbon and herb BBQ pork ribs, and a Chinese-style braised pork belly described as meltingly soft. Salmon Florentine pairs baked salmon with creamy spinach and mushroom risotto, while vegetarians are looked after with a crispy spinach falafel plate. There is pasta — penne arrabbiata and fettuccine salami — plus a full bar menu featuring the Harvard beef, chicken and vegetarian burgers, drunken mussels, beer-battered fish and chips and salt and pepper tofu. A kids menu covers junior fish and chips and grilled chicken tenderloin, and desserts run from sticky date pudding to crème brûlée, chocolate brownie and New York cheesecake.
The accommodation side of the house keeps the same promise. Rooms are beautifully appointed, blending timeless style with modern comfort — quality furnishings, premium amenities and a warm, inviting atmosphere for unwinding after a day of exploring or work. Two standing offers make a stay simpler: Bed & Breakfast, which folds a delicious breakfast into your morning, and Stay Longer, Pay Less, which takes 10% off two-night stays with the flexibility to change dates.
The hotel is also a venue. Its event spaces accommodate between 10 and 120 guests with an emphasis on personalised service — a ballroom and a billiards room among the settings pictured — supported by a dedicated function menu that runs from buffet packages to generous platters. The antipasto platter, loaded with cured and smoked meats, Akaroa cold smoked salmon, smoked chicken, marinated feta and char-grilled vegetables, and the gourmet cheeseboard set the tone for a celebration.
Dine-in reservations and accommodation bookings can both be made through the hotel's website, or by phoning 03 341 5910. The team can be reached at [email protected]. The menu is clearly marked for gluten-free, vegetarian and vegan diners, and children have their own menu. Given its range — breakfast through dinner, plus a bar menu for lighter bites — the Harvard Bar & Restaurant works for everything from a leisurely weekend breakfast to a celebratory dinner or a nightcap at the bar.