Everything about Amisfield reflects Central Otago, including the iconic stone building that houses the dining areas and cellar door.
The restaurant is no exception, taking guests on a culinary journey through the tastes of this beautiful place and infusing an element of intrigue into everything brought to the table.
That’s thanks to the incredible skill of head chef Vaughan Mabee who honed his craft at a three-star Michelin restaurant in San Sebastián, Spain before showcasing his talents at two-star Michelin institution Noma in Copenhagen.
Now at Amisfield, his creative genius allows for an exceptionally immersive culinary experience. Working with a small group of fishermen, hunters, gatherers, and farmers, Vaughan’s cuisine highlights the relationship between the raw produce and the finished product.
Here, the ever-changing menu is determined solely by the seasons.
