Chef-owner Tony Astle has been serving award-winning meals in his iconic French restaurant since 1973. Everyone from rock stars to royalty has sampled his menu, which weaves New Zealand produce into Gallic-inspired dishes like roasted quail with wild mushroom and truffle risotto with truffle jus. Service is formal, the villa setting is charming and the desserts are usually exquisite cappers to the meal (so don't skip 'em!).
- Frommer's Staff