Amisfield’s bistro kitchen pays homage to local fare in a way that is simple but never simplistic. Curated by Kiwi chef Vaughan Mabee, the food tells a unique story of local produce and discovery. Diners can sit inside next to the roaring fire, or outside with a backdrop of Lake Hayes and Coronet Peak, and enjoy local ingredients like Bluff monkfish in bull kelp with cockle butter, wild Otago deer, locally foraged boletes, mountain spinach and black truffle. The jewel in Amisfield’s culinary crown lies in its food innovation: horseradish snow that’s reminiscent of Coronet Peak, and a “secret garden” that delights visually while adding taste and texture to the dish of cured trumpeter and puffed octopus crackers. To finish with beer ice cream in a winery, matched with a hot, light crabapple souffle, is a perfect example of the clever way in which Mabee melds simplicity, innovation and humour.
Bluff greenbone with storm clam, leek & kelp