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Wine expert says our Syrah is ‘best on Waiheke’

Wine expert says our Syrah is ‘best on Waiheke’

Check out this blog from NZ Master of Wine, Bob Campbell who has judged our Reserve Syrah 2013 and Black-label Syrah 2013 as the best examples on Waiheke!

Recent Reviews

Metro Top 50 Restaurants 2015

Metro Top 50 Restaurants 2015

“Such a magnificent setting: atop a broadly sweeping hill set with sculptures, vines growing to left and right, the glittering Hauraki Gulf below and the towers of the shining city beckoning in the far distance. Land your helicopter nearby or, if you’re an ordinary mortal, make the pleasant stroll up from Oneroa. The Dining Room serves smart, stylishly upmarket meals, while The Verandah, the bar next door, does small plates and you can sit inside or out. And the Cable Bay wines? Splendid.”

 

Zomato Review Feb 2015

Zomato Review Feb 2015

“Extraordinary views, an exceptional venue. I understand why so many people have touted this place as a top venue for their wedding. This place has it all in one neat package: get wowed as you enter the doors to funky art and a stunning view of the Hauraki Gulf, let the experts usher you through to the cellar for wine-tasting, and top it all off with lunch facing the lawn and sea.

For the main I had the Angus Scotch Fillet with Waiheke mushrooms, truffled leek, buckwheat and bok choy. The beef was done to my liking and all elements on the plate worked except the bok choy – it didn’t need an Asian-style green on an otherwise great New Zealand/local dish, and I find that bok choy doesn’t tend to work with truffle-flavoured items. I finished with the cheeseboard which went nicely with a diverse selection of Cable Bay and other NZ wines.

The Cable Bay Pinot Noir is exceptional, I’d recommend getting a bottle.”

Trip Advisor Feb 2014

Trip Advisor Feb 2014

“On our visit to the north island with friends they booked us a day at Waiheke Island with lunch at this amazing restaurant. The outlook is the start of what will become an amazing experience. I am quite picky about my food but everything we were served was faultless and left me wanting more. I even offered to migrate from Australia and become a mature age apprentice under this chef just to learn these skills. It was definitely top end prices but it was served with with top end food. I had the venison carpaccio & tortellini as the main followed by a fantastic cheese selection. Worth every cent. Adrian our lovely French waiter was fantastic, someone who knew quality service and genuinely appeared to enjoy his job.”

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