The restaurant
The Estate Restaurant will be re-opening October 12th, 2017, for lunch from 11am until 4pm, Tuesday through Sunday. Reservations are recommended.
Cellar Door
Taste and savour our international-award winning wines in our from our fully sustainable vineyard. Open Thursday through Sunday, 12pm-4pm.
Alibi Brewing Company
Whether it is a tasting flight, a pint or a nibble that you’re after, come visit our newly-opened Brewer’s Lounge, home of the Alibi Brewing Co’s flagship brewery. Up to 12 taps pouring our core range of craft beers and seasonal brews, as well as inspired cocktails. Open Thursday through Sunday, 12pm-8pm.

RESERVATIONS ARE ESSENTIAL - Please note, a 15% surcharge applies on public holidays




Select your date and follow the steps to reserve a table (or call us on (09) 372 2625):

paul jobin



Paul started his culinary trek wielding a Japanese cleaver and cooking with long chopsticks, not an ordinary start for a kiwi lad entering a kitchen in Wellington. During his 32 years in hospitality, Paul has won numerous culinary competitions and food awards, participated on live radio, contributed to food magazines, entertained with demonstrations all over New Zealand and very recently on TV One 'NZ on a Plate' series. Well known for being creative and thinking outside the square, his food style often captures unique ways of both producing and presenting delicious dishes. Consideration is always given to healthy cooking, seasonality, textural composition and origin with added snippets of surprise to catch you off guard. He has worked in Australia, Manhatten, Long Island, Bratislava and Prague; opened his high profile eatery, Pure Tastes, in the Bay of Islands; and has profiled at Huka Lodge, Kauri Cliffs, Annandale Luxury Villas and Coastal Retreat and at Sir Richard Branson's Chef at his private retreat on Makepeace Island, Sunshine Coast, Queensland, Australia. Paul's first cookbook ‘a pinch of salt’ was released in October 2008 (see images under his photo). Read more.


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Tantalus Menu