Prophet’s Rock Winery
Prophet’s Rock wines are crafted to be shared with friends, enjoyed at the table, and laid down in the cellar. Whether you’re after a drop that will make your taste buds sing today or something that will reward years of patience, we have a wine for you. At Prophet’s Rock, we know that all great wines start in the vineyard, in the earth, in the land. Our job as winemakers is to let that land speak, and to share its bounty with you. Thoughtful, low intervention winemaking results in wines that capture the power and grace of our Central Otago home…and shares our corner of New Zealand with winelovers around the world.
Ōra King Salmon
Ōra King is a unique breed of King salmon, raised in the clear waters of the Marlborough Sounds in New Zealand. Often being referred to as the ‘Wagyu of the Sea’, Ōra King has a vibrant flesh colour and high fat content which gives it the rich, buttery and melt in the mouth texture that chefs around the world love. Aquaculture and sustainable farming practices are integral to the welfare and future of our planet, and we are committed to growing King salmon in the most sustainable way possible, with the health of our fish central to everything we do.
Craggy Range Winery
Craggy Range produces a collection of iconic wines from multiple regions in New Zealand. Owner Terry Peabody and his family pursued the single vineyard approach to winemaking, planting on green fields and bare land, ensuring a focus on quality from the very beginning. New Zealand, with its diversity of soils types, offered the perfect location to plant the vines. From the stony, warm soils of the Gimblett Gravels in Hawke’s Bay to the volcanic, clay soils of Te Muna Road in Martinborough, these exceptional vineyards produce wines with amazing aromatics, purity and complexity. The wines, produced for the Prestige and Family Collections are pure expressions of the unique terroir in which they were grown.
The Dusty Apron was created by Dusty the baker in 2018. Dusty's view on bread is simple. We take the best possible local ingredients to make our bread. Stoneground milled wheat flour from Minchmillens milling in Sheffield, water and salt. That’s it! We have cultivated our own sourdough starter which we feed every day with flour and water. We call him Obi! Obi is the soul of our bakery.
Forage + Bloom
Formulated and handcrafted by a herbalist and naturopath, Forage + Bloom is a range of organic herbal teas that taste delicious and help you feel your best. Designed to fit into a cafe/restaurant environment, using unique combinations of medicinal herbs in therapeutic ratios. Drink daily to enhance your natural health, hydration and wellness, the nourishing way. Enjoy Forage + Bloom teas served hot, iced, still or sparkling, in cocktails and with fresh herbs.
Coastal Spring Lamb
Salt from the Pacific Ocean and Tasman Sea is carried onto the grasses of our family farms by coastal winds. Our lambs graze on the rich and fertile pastures of New Zealand’s coastline, which is what gives Coastal Lamb its unique mild, sweet flavour and tender, succulent texture.
On the shoreline of the South Island our contented Angus-cross cattle are raised in clean air, grazing on diverse pastures and sheltering in forests of kanuka. No feed lots, no hormones, no whips. Only no-stress, ethical and sustainable pastoral farming above the Pacific cliffs. You are what you eat. Healthy and succulent Lansdowne Beef nourishes and makes for special dining memories. We are very proud that Park Hyatt chefs often include our delicious beef in their menus.
Clevedon Buffalo Dairy
Just south of Auckland on the shores of the Hauraki Gulf is a farm unlike any other in New Zealand. True pioneers of the buffalo farming scene locally, Richard and Helen Dorresteyn own and operate 200 head of buffalo and were the first to farm buffalo in New Zealand in 2007. Clevedon Buffalo Co. cheese and yoghurt is made with farm fresh milk from their herd of Riverine water buffalo which graze freely on lush pasture in Clevedon. Proud winners of multiple awards and medals in New Zealand’s national cheese and artisan awards.
Amisfield is an organically managed, single- estate vineyard in the Pisa sub-region of Central Otago. Situated on terraces above the river Clutha/Mata Au and below the slopes of the Pisa mountain range, Amisfield’s location close to the 45th Parallel, places it in the most southerly winemaking region in the world. First planted in 1999, our site is renowned for producing Pinot Noir with dark, juicy fruits and refined tannins; complex whites with texture, acidity and a flinty minerality. In the winery, a minimal intervention approach allows each parcel of fruit from each part of the vineyard to tell its own origin story in its own way.
Massimo’s Italian Cheese
Massimo and his wife Marina came to NZ on holiday from Puglia, Italy in 2004. They were impressed by the high-quality dairy available but were surprised by the lack of fresh Mozzarella. After a Cheese making apprenticeship in Italy, they returned to NZ in 2010 to settle here and introduce Kiwi’s to Mozzarella, Burrata and Ricotta, fresh produce that is part of a daily Mediterranean diet. They firsy launched their product at the La Cigale and Matakana Farmers markets, and today you can find Massimo’s range of fresh NZ made cheeses in most major retailers.
Pegasus Bay was established in 1985 by the Donaldson Family who were pioneers of the North Canterbury wine region and are widely regarded as a leading producer of quality wine. The home vineyard of 40 hectares, now over 35 years old, is located in the Waipara Valley on the free draining, low vigour soils known as the Glasnevin Gravels. These comprise of silt, loam and greywacke stone, washed down from the Southern alps over the millennia. The wines produced from this unique site are highly distinctive and consistently show impeccable, balance, concentration & complexity rarely seen. Seven members of the Donaldson family work in key roles in the business today.
TEQUILA / MEZCAL
SOMETHING SWEET (375mL bottle)
SPECIAL RED BLENDS (RIGHT BANK BORDEAUX FRANCE)
SPECIAL RED BLENDS (LEFT BANK BORDEAUX FRANCE)
SPECIAL RED BLENDS
OTHER RED VARIETIES
SYRAH (NORTHERN RHÔNE, FRANCE)
SYRAH (NEW ZEALAND)
OTHER WHITE VARIETIES
CHARDONNAY (BURGUNDY, FRANCE)
CHAMPAGNE (NON VINTAGE)
SPARKLING WINES (NON VINTAGE)
WINES BY THE GLASS
SPARKLING WINES BY THE GLASS
À la carte
FROM THE DAIRY
From The Market
Quartz Reef Winery
Quartz Reef vinifies wines of outstanding flavour and intensity.. The key to this distinction lies in the maturing sun drenched slopes situated at Quartz Reef’s Bendigo Estate vineyard. Under Rudi’s custodianship Pinot Noir becomes the essence of Central Otago whilst Pinot Gris takes on a rich textured dry style.
Akarua’s story is set in an arrestingly beautiful place… remote, challenging and wildly unpredictable. Established in Bannockburn in 1996 by Sir Clifford Skeggs and proudly second generation family-owned, his son David is now director at Akarua. Pictured on every label is a celebration of the indigenous and unique – the alpine daisy – growing wildly in the mountains of Central Otago. The name Akarua was chosen to honour the establishment of the estate; two Maori words together meaning "two vines", referring to the original varietals planted, pinot noir and chardonnay.
Dog Point Winery
Dog Point Vineyard is located in the Southern Valley of Marlborough, New Zealand’s premium wine growing region. They produce wines that reflect the experience and passion of the people that make them. All fruit is from hand-picked, low cropped vines grown under organic principles. Wines are made to drink well on release or cellar gracefully for many years.
Te Mata Estate
Established in 1896, Te Mata Estate remains family owned, producing internationally recognized wines exclusively from its Hawke’s Bay vineyards. The estate produces thirteen wines from classical vineyard areas in Hawke’s Bay. These wines are delightful now and will continue to evolve with careful cellaring. Every step in the production of our wines is undertaken by us, from grape growing and pruning through to winemaking and bottling.
The first Bordeaux vines and olive trees were planted in 1982 with the help of close friends and family. This makes Stonyridge the first commercial olive grove in New Zealand. When Cabernet Franc and Malbec were planted in 1983, it was the beginning of New Zealand’s first Bordeaux four blend.
Man O’War Waiheke
The only thing we respect more than our wine is our diverse agricultural land. When you visit; as well as vineyards you’ll see our orchards, olive groves, restored native forests and beehives. All of this along with our livestock is foraged for our cellar door restaurant, a true farm-to-table ethos.
Kumeu River Winery
The Brajkovich family and Kumeu River Wines is a story that parallels the New Zealand wine industry. From the pioneering days to the establishment of the New Zealand wine industry to today, the Brajkovich family have been internationally recognised and focus on producing world class wine, especially Chardonnay.