BLACK ES­TATE

Good Food Guide - - Canterbury -

Black Es­tate im­presses from the mo­ment its low black out­line ap­pears on the hori­zon through the lime­stone ter­roir and vine-cov­ered 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 in­house. 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.

Poached groper with Kaik­oura sea­weed broth, Perig­ord truf­fle, wasabi emul­sion & crispy wakame

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