Under the helm of Casey McDonald, the kitchen turns out well-presented dishes loaded with home-grown vegetables, salad ingredients, herbs and other locally sourced Hawke’s Bay produce. Relatively simple entrees and mains are executed with a deft and talented hand. A generous portion of locally raised Tuki Tuki venison is cooked medium rare, set atop an almond cream for a lovely contrast to the richness of the meat, pickled quince giving a hit of sweetness. Cape Kidnappers gurnard is light to the touch and full of flavour, the smoked mussel and pearl barley-cabbage combo a rich sauce spiked with tart vinegar flavours and a pop of colour from garden greens. Naturally the wines are of an incredible quality and many vintages across the last decade are available for purchase.

IN BRIEF Classy cooking in a beautiful winery location