Nestled on the Te Awanga coastline since 1991 | our winery restaurant has seen 3 decades as a renowned destination for locals & travellers alike | specialising in brunch, lunch, smaller weddings & celebrations | the Mediterranean inspired seasonal menu is fresh & local, ethical & changing | inspired by the world | realised locally by people with passion
Our chefs create innovative, seasonal dishes using fine local seafood, meat, dairy, poultry, and artisan produce. Combined with fresh herbs, olives, citrus and avocados from the estate gardens, bakery items and desserts baked daily on the premises, our award-winning restaurant promises to delight.
Pete's culinary career started in 1998 at the Stunned Mullet in Napier, now called Pacifica. He continued to further his craft working both at Vidal's and Clifton Cafe before relocating to Australia for a year. When he returned to New Zealand Pete settled at Corstorphine Luxury Lodge in Dunedin for two years, then doing a four year stint in Wellington at Martin Bossley's KPR Catering, and Liquidate.
