ELE­PHANT HILL

Cuisine - - SOCIAL -

16/20

The mod­ernist winery build­ing cap­tures stu­pen­dous views, your eyes sweep­ing down through rows of vines to the cliffs and ocean be­yond. The spa­cious, airy din­ing room over­look­ing the pa­tio and pool sets an el­e­gant and invit­ing stage to en­joy Ash­ley Jones’ re­fined, flavour­some dishes. Smooth and un­ob­tru­sive ser­vice de­liv­ers a su­perla­tive ex­pe­ri­ence. Rib­bons of crunchy pur­ple car­rot weave around juicy, sub­tly oak-smoked duck breast, while smooth car­rot par­fait gains a sweet punch of quince paste. Chilled co­conut sago, pineap­ple, co­conut marsh­mal­low, melon and ly­chee sor­bet rely on achiev­ing per­fect tex­tures and con­sis­ten­cies and these are spot on; creamy sago, in­tense pineap­ple, pil­lowy marsh­mal­low re­fresh­ingly lay­ered in a gen­er­ous tulip-shaped glass. Wow. The wines, pre­dom­i­nantly from Ele­phant Hill, are well matched to the menu, as you’d ex­pect from a winery restau­rant of this cal­i­bre.

86 Clifton Rd, Te Awanga, 06 872 6060, ele­phanthill.co.nz Lunch & din­ner 7 days, mains $36-43

IN BRIEF Su­perbly el­e­gant din­ing in a so­phis­ti­cated vine­yard set­ting

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