When you eat at an award-winning restaurant, you can be fairly sure that you’re going to have a good meal. Those kind of places just don’t let bad food leave the kitchen. At this tier, what separates the good from the great is more subtle: things like proactive service, thoughtful menu design and a setting that transforms you to another place. On all those subtleties, Pegasus Bay shows why it was named New Zealand’s top winery restaurant three years in a row.
Think of the last time you had a hard time choosing a meal at a restaurant. You were seated and you just stared at the menu for a while. The server came by and asked if you had any questions. You said you didn’t, but needed a few more minutes. They came back a few minutes later and you picked something arbitrarily to get on with the meal. There are two possible scenarios when this happens: either nothing on the menu appeals to you or everything does. The latter is how I felt at Pegasus Bay. I could have closed my eyes and picked anything on the menu and been excited about it showing up in front of me. There were no bad choices.
Next, think of the last time you chose to eat outside, then regretted it halfway through the meal. The wind picked up, or the sun went behind a cloud and the temperature dropped precipitously, or maybe you were sweating through your t-shirt and couldn’t drink enough water to avoid an inevitable headache. Did the staff realize this and suggest you move to a table that might be more comfortable, dragging along all your plates, glasses and silverware? No, because that would be a hassle and they didn’t have time or care enough to realize you were cold. Not at Pegasus Bay. Before we even considered moving to a table in the sun, they suggested it. Thoughtful service is more than just recommending the perfect wine.
These kinds of details, plus fantastic food and a gorgeous dining space that transported us to a garden somewhere in Mediterranean Europe, added up to a memorable dining experience. Expect to spend a shiny bit of coin, but if you’re traveling near Christchurch, New Zealand, put Pegasus Bay on the to-eat list.
Oh yeah, and the wines are awesome! Try the Reisling (dry and off-dry), Chardonnay, Gewurtztraminer, Pinot Noir, and Cabernet/Merlot blend. Oh hell, just try all of them. The region (Waipara) is known for its Pinot Noir and Reisling, but Pegasus Bay shows there are many more good varietals being produced there.