Our culinary philosophy celebrates the craftsmanship of a select group of fishermen, hunters, gatherers, and farmers. We bring their offerings together to capture the essence of Central Otago, transforming raw ingredients into culinary fine art. Each partner is chosen not only for their exceptional quality but also for their dedication to sustainability and ethical farming practices, reflecting our commitment to the land and its people.

Dining at Amisfield is an exploration of place and flavour, whether you choose the refined six-course lunch or embark on the full Amisfield 12-course evening degustation experience. Each dish is crafted to evoke the unique character of Central Otago, weaving together the stories of our land and its produce.

Vaughan Mabee’s lunch menu features dishes packed with intense flavours that capture the essence of Central Otago. In our six-course degustation, each plate showcases his creativity and flair, transforming a meal into an unforgettable dining experience with a touch of culinary theatre.

Dinner at Amisfield is a six or 12-course degustation that spans approximately 3.5 hours, offering an immersive experience for your senses. From the moment the first ingredient is artfully placed, Vaughan Mabee’s creations reveal a refined exuberance, with each course capturing the essence of Central Otago and presenting flavours that tell the story of this remarkable land.

Situated in the upper level of Amisfield's iconic stone building, the luxuriously appointed private dining room is available to guests with groups of 10 to 20 people. The room provides a discrete, elegant venue to enjoy the Amisfield experience in the company of friends, family or colleagues.

Our Tasting Menu of multiple courses allow you to enjoy the tastes of the region and are designed to be matched with one or more of the wines produced on our organic single vineyard estate. All bookings must be made online

Vaughan Mabee is an award-winning chef known for his innovative approach to cuisine that deeply reflects the unique terroir and heritage of Central Otago. He has been with Amisfield since 2012, helping the restaurant achieve a prestigious 3 Hat status and numerous accolades, including being named #44 on the World's Best Chef Awards.

Vaughan’s culinary career is marked by his global experience, having worked in some of the world's top restaurants, including Martin Berasategui in Spain and Noma in Copenhagen. These experiences have enriched his approach, blending international techniques with a profound respect for local ingredients and traditions.

His style is characterized by small, intensely flavoured dishes that are thoughtfully constructed to capture the essence of Central Otago. Vaughan’s menus are inspired by the work of local fishermen, hunters, gatherers, and farmers, reflecting a deep commitment to sustainability and ethical practices. This blend of innovation, artistry, and a strong sense of place makes Vaughan Mabee a leading figure in New Zealand's culinary landscape.