With the departure of head chef Teresa Pert, and new chef Jackson Smith only just firing up the kitchen at Pegasus Bay, sadly we couldn’t assess the restaurant for this year’s awards. However, as a stalwart in previous years we have every hope that this much-loved winery restaurant will continue to produce fine food, locally sourced to reflect the season or match a particular wine. What hasn’t changed is the pink-hued, Tuscan-inspired winery itself, sitting in the midst of an extensive, manicured garden. The interior is washed in light from huge windows and high ceilings and dotted with inviting Chesterfield sofas. Dining outside offers a little private haven of elegance and sophistication. Alongside your food, take the opportunity to compare current and older Pegasus Bay vintages or to enjoy one of the three lovely dessert wines that Pegasus Bay does so well.

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