Amisfield

Why is this destination fast becoming a beacon for gourmands both local and international? That’s thanks to the talents of exceptional winemakers Sam Davies and Ben Leen, the unique vision of executive chef Vaughan Mabee, and staff who translate this pursuit of excellence into the service. From a rustic stone building that has views of the vineyards by day and becomes intimate and slick by night, Vaughan takes the diner on a journey of discovery. Black pāua saucisson, wild duck salami or an ocean mortadella made from smoked, fermented seaweeds might tempt, or a slow-cooked lamb’s tail, shrouded in white wool made from lamb fat, garlic, rosemary and vinegar, to be torched at the table. Pescatarians can delight in spear-caught greenbone cocooned within a casing of nose-to-tail whitebait on a pool of beurre blanc. Be prepared for high trickery in the menu descriptions: a ‘huhu grub’ that you coax from its hole in a branch tastes surprisingly of peanut butter and white chocolate. Book the vintage wine pairing and get a private tour of the charcuterie room, too. Check website for opening hours SET MENUS: lunch $240 per person; dinner $440 per person