The spectacular Bay of Islands is the setting for this classy restaurant, amongst rows of vines and overlooking both rolling land and the beautiful outer Bay of Islands. Sage restaurant’s Exec Chef Dan Fraser has a stage that provides inspiration for his creative menu. It’s a menu inspired by the moana and whenua, sourcing around 80 per cent of the ingredients from local growers, producers and foragers, while seasonal produce from the restaurant’s own gardens also plays a starring role. Choose from the Trust the Chef menu or a la carte dining experience. A beautifully cooked charcoal-grilled rib eye, carved tableside is a standout for those who enjoy classic flavours done exceptionally well, while a burnt apple dessert with poached pear sorbet provides a fresh and elegant finish. Every course is thoughtfully paired with wines from Paroa Bay Winery, grown, made and bottled on the estate just metres from the restaurant. It’s hard to imagine a better place to settle in for a long lunch.
