Autumn at Amisfield
Menu
Lunch or dinner at Amisfield is a degustation style exploration of the season's best local produce.
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.
A kitchen for all seasons
Our philosophy has always been to celebrate the best of what’s local and in season.
Our dishes represent the work of a small group of fishermen, hunters, gatherers and farmers we have chosen to work with. We choose these people as partners in our menu for the quality of their produce, as well as their commitment to sustainability and ethical farming practices. We only use New Zealand ingredients and wherever we can they are sourced within a range of 250km from the restaurant.
‘His (Vaughan) three to seven-course feast is one of the most spectacular meals you can find in New Zealand at the moment.’
Cuisine Editor Kelli Brett
Chef of the Year- Vaughan Mabee
2019 Cuisine Good Food Awards
Opening Hours
Open 7 Days (From 22/12/20)
Lunch
Thursday - Sunday
From 12pm - 3.30pm
Dinner
Thursday - Sunday
From 6pm
Cellar Door & Small Plate Menu
7 days every week.
10am - 6pm
Restaurant
Nevis Valley Asparagus.
White Asparagus
Smoked Eel.
Sea Perch
Paua Salami.
Paua
Harakeke Chocolate.
Nevis Valley Asparagus.
White Asparagus
Smoked Eel.
Sea Perch
Paua Salami.
Paua
Harakeke Chocolate.
