Te Motu Vineyard

The 38 Essential Restaurants in Tāmaki Makaurau (Auckland, New Zealand)

"The Shed, the restaurant of the Te Motu vineyard on Waiheke Island, provides a rustic backdrop for Korean-born chef Yutak Son’s food, with large open windows offering views of the vines that produce Bordeaux-style reds. An on-site garden, partnerships with island-based producers, and a nose-to-tail philosophy all contribute to the fresh ingredients on the plates here. Throughout the menu, there’s a beautiful marriage of Asian ingredients with local produce, such as octopus carpaccio with gochujang, garlic, and grapefruit from the orchard, as well as dry-aged kahawai with kaffir lime oil and soy cream. — LJ" - Hillary Eaton, Leisha Jones

"An easy 40-minute ferry ride from downtown Auckland , Waiheke Island combines art galleries, coastal hiking, kayaking, and edge-of-the-vineyard opportunities for relaxed lunches. Reached by a winding, unpavedroad, Te Motu Vineyard is renowned internationally for its stellar Bordeaux-style reds, and its flinty and zingy sauvignon blanc and riesling are refreshing on a warm summer afternoon. Relax under the rustic grape arbors of the Shed restaurant and enjoy an easygoing combination of laid-back Kiwi hospitality and shared plates of local produce with global flavors. Try the smoked-venison tartare with truffle aioli, shallots, and pecorino cheese before moving on to the Indian-style biryani, crammed with New Zealand seafood including tarakihi fish and mussels."

"An easy 40-minute ferry ride from downtown Auckland , Waiheke Island combines art galleries, coastal hiking, kayaking, and edge-of-the-vineyard opportunities for relaxed lunches. Reached by a winding, unpavedroad, Te Motu Vineyard is renowned internationally for its stellar Bordeaux-style reds, and its flinty and zingy sauvignon blanc and riesling are refreshing on a warm summer afternoon. Relax under the rustic grape arbors of the Shed restaurant and enjoy an easygoing combination of laid-back Kiwi hospitality and shared plates of local produce with global flavors. Try the smoked-venison tartare with truffle aioli, shallots, and pecorino cheese before moving on to the Indian-style biryani, crammed with New Zealand seafood including tarakihi fish and mussels."