Sage at Paroa Bay Winery

Set among the vines overlooking the Bay of Islands, Sage makes the most of its spectacular setting, with every dish and glass of wine reflecting a strong connection to the surrounding land and sea. Executive chef Dan Fraser has built 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. Creativity is evident throughout, but never at the expense of the ingredients themselves, which are allowed to shine. The menu is available as either à la carte or the ‘Trust the Chef’ experience, both celebrating the best of Northland’s produce. 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 wine from Paroa Bay winery, grown, made and bottled on the estate just metres from the restaurant. On a sunny day with vineyard views stretching towards the bay, it’s hard to imagine a better place to settle in for a long lunch.