At Amisfield, chef Vaughan Mabee focuses on creating dishes that represent the work of a small group of fisherman, hunters, gatherers and farmers. He brings their products together to epitomise the tastes of Central Otago and in doing so, highlight the relationship between the raw produce and the finished product. Lunch or dinner at Amisfield is an exploration of the season's best local produce. Multiple courses allow you to enjoy the tastes of the region and are designed to be matched with one or more of the wines produced on our organic single vineyard estate.