SAG­GIO DI VINO

Good Food Guide - - Canterbury -

Sag­gio Di Vino is a sym­bol of rebirth, in­no­va­tion and re­spect for the past. It is also serv­ing ab­so­lutely de­li­cious, in­tri­cately de­signed dishes. New che­fowner David Napier (above) had huge shoes to fill when he took over Christchurch’s 26-year-old fine-din­ing in­sti­tu­tion last year – he is the same age as it’s been open. But he’s de­liv­er­ing a lovely mix of old favourites like the steak tartare along­side even bet­ter new dishes, such as a dessert of gin and tonic jelly with a stun­ning cucumber sor­bet and tangy lemon curd on a soft meringue base. The same care in sourc­ing and us­ing qual­ity pro­duce re­mains, but it’s be­ing treated with more flair. A new wine list was needed and it’s as epic as the past ver­sion. Match­ing wishes can go in any di­rec­tion you choose. For­mal touches like pre­sent­ing the bot­tle and pour­ing at the ta­ble bring a wel­come in­ti­macy.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.