The Estate

This restaurant, annexed to a winery, is framed by rolling hillsides of vineyards, manicured gardens and lush wetlands. The kitchen is helmed by chef Axel Curtet-Latreille, hailing from Western France. He crafts a menu that merges textbook French technique with a distinctive New Zealand sensibility. Traditional Gallic classics like pâté en croûte and chocolate crémeux rub shoulders with iconic Kiwi dishes like seafood and lamb. Alfresco dining on the patio.