Craggy Range Winery’s restaurant has reopened after an extensive three-month refit. The “full and extensive” refit began in June and included the installation of a stainless steel grill, gas cooking tops and a Japanese charcoal barbecue.
Head chef Casey McDonald, who came on board just over a year ago, said that the kitchen was custom-made in Switzerland and would allow his team to use a wider range of cooking styles.
"Everything is designed to fit this kitchen and it is all on one block, so no food can get dispersed down the sides,” he said. “It's just built for us. It's got so many different kinds of heat to cook with. We also have a blast chiller out the back."
The new restaurant includes a new bar seating area, a new bar snacks menu and an outdoor terrace with a bar space. Craggy Range worked with Auckland’s Izzard Design, who had also worked on Craggy Range’s Cellar Door and accommodation.
"The interior has had a full refit, so there's new seating,” said marketing manager Lottie West. “It's really just about making it more comfortable for people to come and dwell for longer."
The menu has also changed.
“There's a lot of new dishes,” said West. “One thing we have introduced is a Hawke's Bay tasting menu. So, every dish will be from a different part of Hawke's Bay - with produce sourced from the region."
The restaurant will host a series of soft launches before opening to the public on October 3.
