It goes without saying that the room at Tantalus is beautiful: dark, earthy and dramatic, with a level of sophistication that perfectly suits the luxurious vineyard setting. And, now, the food’s very good too.

Head chef Gideon Landman has been at Tantalus since late 2020 (previously, he was working at The French Cafe) and the food has shifted in that time, with the menu celebrating seasonal, local produce and dishes that are representative of modern Aotearoa cooking. Your options are straightforward, with a short, to-the-point offering – snacks for the table, then a two-, three-, or four-course menu that features well-executed classics, like the pasture-raised lamb main, beautifully cooked, with kumara, pistachio and black garlic. It’s emblematic of the food here: balanced on the plate and a delight to eat. We were also partial to the “for the table” section, particularly the olives, which come from the estate, crumbed and skewered on a picked-that-day olive stem, and a fun chicken liver parfait number served in a cone.

Since most people will have jumped on a ferry to get here, it’s an added bonus that tables have a view of the vines, with wine tastings available at the Cellar Door. The beer is also provided from the brewery downstairs, Alibi Brewing Co, which is coincidentally a Top 50 bar and worth a visit on its own.