Once again Pegasus Bay Winery has been awarded top honours in its category at the 2012 Cuisine Magazine NZ Restaurant of the Year Awards.
“If Pegasus Bay’s soul is its wines, arguably its heart is the kitchen that dazzles year after year with dishes of refinement."
“WE LOVE - The absolute dedication to showing how great wine paired with excellent food creates an experience that’s so much more than the sum of its parts."
“THE VIBE - Lavish long-lunching. Sitting on the terrace on a summer's day with lawns sweeping ahead, wisteria above and course after course of stunning dishes and wines delivered to your table, you could be in Italy or France. The fact that you are really down a nondescript rural road in the Waipara Valley simply adds to the magic."
“THE FOOD HIGHLIGHT – The whole Muscovy duck for two. The skin’s crispy: the meat is succulent. It comes with creamy dauphinoise potatoes, and a complex salad (rocket, mint, blood orange, ricotta and more) with a tangy balsamic dressing that expertly balances everything else around it."
“Pegasus Bay’s spectacular setting sets it apart. The building complex is full of warm wood and natural light, around which lie sweeping lawns, gardens, a lake and a natural amphitheatre. Behind this beautiful spot is one of New Zealand’s first families of wine. Patriarch Ivan Donaldson led the way, and now the second generation has also dedicated themselves to producing wine and dishes of distinction. The restaurant is under the direction of Belinda Donaldson, and her attentive waitstaff demonstrate an intimate knowledge of the Pegasus Bay wine portfolio and the wonderful food produced by chef Shawn McGowan.”
Cuisine Magazine-August 2012
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