There is no formal restaurant here, just the Dining Room, where meals feel personal and unhurried. The kitchen works from what the estate and coastline provide: estate-raised lamb, wild pāua, foraged seaweeds and native herbs, orchard fruit, eggs from the estate's own chickens, local honey and sea salt harvested nearby. Evenings begin with drinks and canapés by the fire, followed by a four-course seasonal menu and petit fours, with a simpler farmhouse bistro option available. Breakfast is served separately in the Country Kitchen, with house-made preserves and dishes drawn from the same estate larder. Wine centres on Martinborough Pinot Noir and Chardonnay.