Wither Hills Cellar Door & Restaurant:
Wither Hills Restaurant executive chef, Dave Anderson and his wife Sarah, the restaurant manager, combine to provide service is warm, friendly and professional, welcoming; the best of Marlborough style.

“With Wither Hills so centrally positioned and close to Blenheim we thought why not open for dinner and give people a fabulous food and wine experience to end their Marlborough day,” says Dave of their decision from Feb 2012 to open for dinner 5 nights a week (Wed-Sun).

A lunch menu offers a selection of mains, desserts & cheese, with the evening menu offering 3 courses: with dishes like hot smoked Marlborough salmon, Juniper-crusted venison carpaccio, or duet of South Island lamb.

Everything on the menu is handmade on site: morning-baked fresh foccacia, pinot-infused sourdough, and bruschetta. They also make all their own sauces and desserts, including a delicious hazelnut meringue torte, which is full of summer berry fruit.

The connection between kitchen and winery goes way beyond considering the matches between cuisine and wine. “We like to integrate Wither Hills wines in the dishes in a very fundamental way; from using pinot noir in the glaze for the jus on the beef, to chardonnay cream, to poaching stone fruit in Wither Hills pinot gris – fantastic. Good wine should always be used in good food.” Source: HospoNews.