Head chef Mario Rodrigues delivers a modern French affair at Bistro Gentil. You’d be hard pressed to find a nicer spot to sit overlooking the spectacular Roys Peak and the Southern Alps, enjoying a tasting with family-owned wine company, Maude. In the evening the bistro presents a full dinner service, where fresh produce from the kitchen garden and Central Otago’s best ingredients feature heavily on a thoughtful and diverse menu. The Ōra King salmon is always delicious, served in a delicate dashi broth with Israeli couscous, soy emulsion, pickled mushroom and seaweed, although you may be surprised with a mezcal-cured version served with an avocado mousse, shaved fennel, pear and balsamic gel and candied chilli. Surrounded by sprawling grounds and an impressive art collection you will enjoy stellar service and delightful food.

IN BRIEF Destination dining at its best

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