French owner Luc Bohyn and English-trained executive chef James Stapley provide a powerhouse combination of largesse and talent. The bistro itself has a number of unique advantages including an extensive kitchen garden and orchard and Luc Bohyn’s own brand of Provencal olive oils and Swiss-made balsamic vinegars. The lunch menu features a fixed price three-course meal and delicate treats from the afternoon tea menu with petite gateaux and complex chocolate creations. The dinner menu is a triumphant rollout of South Island–grown produce such as sous vide salmon with an oyster beignet, Canterbury duck, and Cardrona lamb. The international wine list has at least 24 wines available by the glass, thanks to the bistro’s enomatic wine system, which keeps opened wine fresh.