Decisions, decisions. We start making them before we’ve even looked at the menu. Shall we sit in the dining room or on the sun-bathed deck? Shall we dine in the garden or the vineyard? This is all part of Harvest’s ethos to create an atmosphere and experience that reminds diners of the true meaning of hospitality. More choices – lunch, aperitivo, dinner? Each boutique-y menu subscribes to the ‘farm-to-fork’ philosophy, sourcing produce from on-site gardens and local suppliers. A Mibrasa charcoal oven is put to very good use here and Rakaia River venison is a great candidate for this treatment, as is merino lamb shoulder (with vegetables from the garden). The business of keeping it local extends to the wine list where there’s barely an outsider to be seen. The sense of belonging in this vineyard setting is all-pervasive. Head chefs Wieland Matzig and Jordan Cummings perform to fine form at this seven-day operation.