Greystone offers a famous long lunch experience – a four-course menu complete with amuse-bouche and wine pairings. Chef Cameron Woodcock’s menu celebrates seasonal local ingredients with inventive flavour combinations, with produce gathered from the winery’s farm garden (even the lambs are raised by hand on-site) and other local produce. The atmosphere is casually formal, with seating indoors, on the outdoor deck, or along long communal tables or bean bags in the garden. The á la carte menu offers simple snacks to start, fish crudo, lemon, black pepper, pistachio and dill, or organic fennel, stracciatella and pickled citrus and main course vineyard-raised lamb, spiced cavolo nero and cannellini beans and more. Don’t miss the cheese selection – four perfectly chosen NZ cheeses.
