Restaurant review: Pegasus Bay, Canterbury
Winner: Best Winery Restaurant
Cuisine rating: 15.5/20 (one chef's hat)
On a fine Canterbury day, it's hard to imagine a better place to be than one of the picnic tables on Pegasus Bay's verdant lawn. The benches are softened with white leather cushions, and thoughtfully shaded by white umbrellas. You look down onto the natural amphitheatre and the whole property is fringed by mature trees, making it feel very much grounded in its landscape. Chef Teresa Pert's menu is also very much grounded here, with lots of local ingredients and a sense of country generosity, albeit executed with city finesse. A dish of housemade duck sausage and duck ham with poached plums, freekeh and little slices of celeriac is a delicious gathering of great ingredients, as is a technically expert, seasonally celebratory quince souffle with walnut ice cream. And of course it's all designed to complement Pegasus Bay's extensive wine portfolio beautifully. Staff are friendly and smart, happy to talk you through the menu and wine list.