On a rural hill in North Canterbury sits Black Estate. The building’s simple, modern façade serves as a frame for the organic and biodynamic vineyard that provides the grapes for many of the estate’s internationally acclaimed wines. It’s off the beaten track as one would expect from a winery/cellar door establishment, but it’s well worth the 60-minute journey from Christchurch. In the restaurant guests experience an outstanding combination of locally sourced produce alongside a deft understanding of flavours that results in some almost faultless dishes. As with the hāpuka, sliced through to display perfectly cooked translucent flesh and offset by an artful colour injection of vivid green and pink chard injecting earthy flavours and subtle texture. A rich sea of buttery sauce surrounds the ingredients and a masterfully placed piece of pickled daikon provides a welcome acidic hit to the palate. The excellent wines are expertly matched to the meals and the waitstaff are knowledgeable and attentive.

IN BRIEF Locational bliss with sophisticated local food

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