Amisfield Restaurant & Cellar Door
Winery · Lake Hayes ·
Estate vineyard wine tasting with locally sourced tasting menus
Estate vineyard wine tasting with locally sourced tasting menus
"A winery-restaurant set in a striking stone-and-wood A-frame amid Central Otago vineyards, pairing award-winning Pinot Noir with an ever-evolving, hyperlocal tasting menu drawn from the estate’s kitchen garden and surrounding countryside. The chef, who trained under global luminaries, stages a multicourse “Trust the Chef” experience that presents vegetable- and game-forward dishes with theatrical, animal-inspired presentations. The place has become a destination for wine and food lovers and is anchored by a deep respect for the land." - Ksenia Prints
"A Queenstown fine-dining destination that turns hyperlocal, often wild-sourced ingredients into theatrical yet thoughtful tasting-course statements—think boar, eel, hare, lamb’s tail and pāua presented with striking visuals and clever techniques—paired intentionally with regional wines; the kitchen emphasizes zero-waste sourcing from trusted fisherpeople and credits the whole team and suppliers, blending serious craft with refreshingly playful humor." - Ashley Day
"A restaurant near Lake Hayes where executive chef Vaughan Mabee creates dishes using Otago's seasonal and ethically sourced ingredients, paired with wines from the organic vineyard."
"A popular winery-restaurant located a short drive from Queenstown offering wine tastings (notably Pinot Noir), beautifully manicured grounds, and an inviting courtyard for al fresco lunches with postcard mountain views." - Amy Louise Bailey Amy Louise Bailey Amy Louise Bailey is a content creator and media specialist. Her work has been published in Vogue, Harper’s Bazaar, Elle, Condé Nast Traveler, Bloomberg Pursuits, and Robb Report. Travel + Leisure Editorial Guidelines
"Here's where to fulfill your fantasy of a glass of fine Central Otago pinot noir amid semi-alpine views of New Zealand 's South Island. In cooler weather, seated near a cozy fire in Amisfield's dining room is the place to be; during summer, the action moves to include views of nearby Lake Hayes and a shaded location under the market umbrellas on the spacious patio. Either way, choose one of the Trust the Chef menu options, then sit back and enjoy tasting menus from three to seven courses. Much of what's on hand,including venison, salmon and lamb, is regionally sourced, and optional matched wine flights are also available."
