Black Es­tate

Cuisine - - GOOD FOOD AWARDS 2017 -

16.5 / 20

BLACK ES­TATE im­presses from the mo­ment its low black out­line ap­pears on the hori­zon through the lime­stone ter­roir and vinecov­ered slopes. A sim­ple build­ing, de­signed to al­low in max­i­mum sun­light, houses the tast­ing room and restau­rant, care­fully over­seen by hands-on own­ers Ni­cholas Brown and Pene­lope Naish. It’s the sort of spot you go to for a snack and a glass or two of Black Es­tate wine, but the tempt­ing menu and the ex­per­tise of the staff can eas­ily turn a short visit into a long and en­joy­able din­ing ex­pe­ri­ence. The food is lo­cally sourced and cel­e­brated, and many of the tech­niques are un­der­taken in-house. Gen­tly smoked fish with pick­led shal­lots and sea­weed bread paired with the Home Block Black Es­tate Chardon­nay 2016 was a re­cent in­spired match, and lo­cal truf­fles are cel­e­brated at truf­fle sea­son to great ef­fect. The ex­pe­ri­ence is en­hanced by well-trained staff who will con­fi­dently rec­om­mend matches.

DE­TAILS

614 Omihi Rd, Waipara Val­ley, 03 314 6085, black­estate.co.nz; lunch Wed-Sun; mains $34-$40

IN BRIEF

Sim­ple, sea­sonal and flavour­ful pro­duce in a warm and laid­back at­mos­phere

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