Executive chef Regnar Christensen and his team continue to take diners at his Hawke’s Bay standout on an adventure through locally supplied produce. Delight in a light and tasty pork tart – the inclusion of the suet pastry evoking memories of grandma’s coal-range cooking and the accompanying house-made mustard a showstopper. A hard act to follow, but next perhaps an equally moreish pāua and blood pudding dish. This textural triumph leaps from a menu of artful food, every bit as pretty as a picture and oozing creativity. The wine list, as expected from a winery-based restaurant, is jam-packed with its eponymous label, plus plenty of other brand choices to complement. Regnar is on a mission to entertain and satisfy with his menu, delivered in a dining room that is often filled with visitors of all ages and nationalities – families included. With it comes a spectacular view over rural parts of the Bay.