At Gibbston Valley Winery Restaurant, the food is just as important as their award-winning wine. The restaurant features the region's best ingredients sourced from local artisan suppliers and prepared with a Mediterranean flair.

Led by husband and wife team Executive Chef Mark Sage and Sous Chef Sue Sage, the restaurant opened in 1996 and is renowned in the Queenstown region for serving gourmet food in a casual and welcoming environment. In the spring and summer months, the restaurant's outdoor courtyard is the perfect place to enjoy the beautiful weather along with some delicious food and wine.

Everything on the menu was created to pair perfectly with Gibbston Valley's range of stunning wines. Menu highlights include Vine Smoked Blue Cod Pate, Hawkes Bay Organic Lamb and Pan-Fried Central Otago Hare Loin.

If you're at the winery for a tasting, the Harvest Platter is a perfect complement to a glass of wine. Come experience Central Otago food and wine at its best!