Amisfield Restaurant and Cellar Door

"Located in Queenstown, Amisfield offers a unique dining experience with dishes like lamb tail tacos, paired with 2006 Amisfield Pinot Noir. Chef Vaughan Mabee presents creative and sustainable tasting menus, showcasing ingredients like boar, eel, hare, and deer milk." - 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."

"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."

"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."