The best food and restaurants in New Zealand wine regions combine world-class NZ wine, stunning vineyard views, and seasonal produce-driven menus that feel both relaxed and refined. For Singapore travellers, these winery restaurants are ideal for slow lunches after Sauvignon Blanc or Pinot Noir tastings, and many can be planned as part of structured, safe wine tours from main towns like Blenheim, Napier, and Queenstown.[4][6]
This guide is a focused companion to our main New Zealand wine travel guide New Zealand Wine Regions Guide for Singapore Travellers | Homejourney . Here, Homejourney zooms in specifically on Marlborough, Hawke's Bay, and Central Otago—the regions most Singapore travellers visit for NZ wine—and highlights where to eat, how to book safely, and how to plan routes that match your travel style and budget.
Why Food Matters in New Zealand Wine Regions
New Zealand’s top wine regions are not just about cellar doors. They are also home to some of the country’s most acclaimed winery restaurants, including Craggy Range in Hawke’s Bay, which has won Three Hats, Chef of the Year, and Winery Restaurant of the Year in the Cuisine Good Food Awards 2025.[3] These restaurants showcase local lamb, seafood, and produce, paired thoughtfully with regional wines.
For Singapore visitors used to dense cities and hawker centres, vineyard dining offers a different rhythm: long lunches, set tasting menus, and wide, quiet landscapes. Many winery restaurants are small and book out weeks ahead in peak season, so a bit of planning is essential to avoid last-minute disappointment.[6]
Best Time to Visit and How to Get There from Singapore
Best time for food and wine in NZ wine regions is generally late spring to autumn (November to April). Vineyards are green, most cellar doors are open daily, and outdoor terraces are comfortable. Winter (June–August) can still be rewarding, especially in Central Otago with its dramatic snow-capped scenery, but operating hours are shorter and some restaurants close midweek.[6]
From Singapore, most travellers connect through Auckland or Christchurch, then take a domestic flight:
- Marlborough (Blenheim): Fly Singapore → Auckland/Christchurch → Blenheim (approx. 12–13 hours plus connection).
- Hawke’s Bay (Napier/Hastings): Singapore → Auckland → Napier.
- Central Otago (Queenstown): Singapore → Auckland/Christchurch → Queenstown.
Singapore-based travellers usually find it easiest to anchor stays in Blenheim, Napier, or Queenstown and then book half-day or full-day wine tours that include lunch stops. This is both safer (no drink-driving risk) and more relaxing.
Top Winery Restaurants by Region
Marlborough: Sauvignon Blanc and Long Lunches
Marlborough is New Zealand’s largest wine region and the global reference point for Sauvignon Blanc, with around 60% of NZ vineyards located here.[4] Around Blenheim and the Wairau Valley, many wineries combine tastings with relaxed restaurant offerings and platters.[4][6]
Key options to consider:
- Wairau River Wines (Blenheim) – Regularly recommended as one of the top winery restaurants for food lovers, with a strong focus on fresh, seasonal dishes that match their wines.[1] It’s perfect for a shared lunch after a morning of tastings nearby.
- Saint Clair Family Estate Vineyard Kitchen – Frequently cited by travellers as one of the best meals in the area, combining robust flavours with approachable pricing; an excellent stop on a Marlborough wine tour.[2]
Insider tip for Singapore travellers: Marlborough tasting pours are typically 30–50 ml and you may taste 4–6 wines per stop. Even if you “just taste”, blood alcohol can add up quickly. Book a shared or private tour, or designate a driver and stick to spittoons. Booking winery lunches for 12:30–1:00 pm aligns well with most half-day tour itineraries.
Hawke’s Bay: Craggy Range and Coastal Dining
Hawke’s Bay is New Zealand’s second-largest wine region, known for warm, sunny conditions and excellent red blends (Cabernet, Merlot, Syrah).[4] It’s also one of the country’s most serious food destinations, especially around Napier, Hastings, and Havelock North.[1][4]
- Craggy Range Restaurant (Havelock North) – A flagship dining experience beneath Te Mata Peak, this winery restaurant has been awarded Three Hats, Chef of the Year, and Winery Restaurant of the Year in the 2025 Cuisine Good Food Awards, placing it among New Zealand’s best.[3] Expect refined, seasonal menus with carefully structured wine pairings.
- Black Barn Vineyards (Havelock North) – Featured among top winery restaurants with a bistro-style approach and strong focus on local ingredients.[1]
- Elephant Hill (Te Awanga) – Known for impressive ocean views and a menu that leans into seafood and modern NZ dishes, paired with coastal-influenced wines.[1]
Beyond wineries, Hawke’s Bay also offers non-vineyard gems like Cellar 495 in Hastings, owned by a Master of Wine and praised for both its food and deep wine list, though advance bookings are usually essential.[2]
Insider tip: For a classic day, book an early tasting in the Gimblett Gravels area, lunch at Craggy Range or Elephant Hill, then sunset drinks at a coastal spot near Te Awanga. If you’re travelling with kids, many Hawke’s Bay wineries have lawns and outdoor seating; call ahead to confirm child-friendly policies.[6]
Central Otago: Pinot Noir, Queenstown and Arrowtown
Central Otago and nearby Queenstown are world-famous for Pinot Noir, with dramatic mountain and lake landscapes that make vineyard restaurants feel almost cinematic.[4] Many wineries here focus on tasting-only, but a few stand out for serious food.
- Amisfield (near Queenstown) – Often listed among New Zealand’s top winery restaurants, known for sophisticated set menus, strong Pinot Noir and aromatic whites, and views of Lake Hayes and the surrounding hills.[1]
- Mora Wines & Artisan Kitchen (Arrowtown) – Highlighted as one of the top winery restaurants, offering relaxed but refined dishes and a strong local wine list.[1]
In nearby Arrowtown and Wanaka, non-winery venues also shine—for example, traveller-favourite Kika in Wanaka for modern sharing plates, and a cluster of quality food trucks praised for exceptional lamb dishes.[2]
Insider tip: Central Otago wineries can be quite spread out, especially around Bannockburn and Cromwell. Plan no more than 3–4 winery stops a day if you want to enjoy a full lunch and scenery without rushing. Many properties require advance reservations for tastings, especially at prestigious names like Felton Road.[2]
How to Choose the Right Winery Restaurant
For Singapore travellers used to dense transit networks, New Zealand wine regions are more car-dependent. A simple, safe decision framework:
- Pick your base town: Blenheim (Marlborough), Napier/Hastings (Hawke’s Bay), or Queenstown/Arrowtown (Central Otago).
- Decide your wine focus: Sauvignon Blanc (Marlborough), red blends/Syrah (Hawke’s Bay), or Pinot Noir (Central Otago).[4]
- Select 1–2 destination restaurants – e.g. Craggy Range, Amisfield, Wairau River Wines – and book online 2–4 weeks ahead for peak months.[1][3][6]
- Fill gaps with platters at more casual cellar doors so you’re not over-committing to multi-course meals at every stop.[6]
- Use tours or taxis instead of self-driving if you plan to drink. Local operators can also suggest food stops aligned with your preferences.
Budget guidance (approximate, in NZD): casual winery platters from NZD 25–40 per person; main courses at top winery restaurants from NZD 40–60; tasting menus with pairings at leading spots like Craggy Range or Amisfield can reach NZD 150–250+ per person depending on options.[3]
Practical Travel & Safety Tips for Singapore Visitors
Transport and drink-driving: Wine regions have limited public transport. Because New Zealand enforces strict drink-driving limits and penalties, Singapore visitors should avoid self-driving days that involve multiple tastings. Instead:
- Book structured wine tours that include pick-up at your accommodation.
- Use local taxi or rideshare apps for single-destination restaurant dinners.
