It was just an ordinary afternoon, but Xiangyang's tables in Amysfield restaurant were already full of people who arrived first. There is no wind after noon in such a good sun. Those arriving later would rather be surrounded by the long open-air table in the courtyard than by the fire to keep warm. You can step into the vineyard as long as you cross a hundred-foot-square lawn. Before the strong spring, most of the new buds bulging on the vines have just stretched out the first leaves, with a timid green color. . The winery restaurant, run by a chef from the United States, won the "Best Restaurant" award in 2013 by the New Zealand gourmet magazine "Cusine", making it one of the gourmet landmarks of the South Island. The chef is really good at shifting flowers and trees, trying various crossovers and mashups. We naturally ordered his most outstanding idea: "Trust the Chef". Those with taboos and allergies can list the ingredients they don’t like in advance (hope that this list is not too long or too complicated), and then leave all the decision to the chef. His task is to understand and reinterpret the progressive and progressive wine list, and to find suitable flavors from the production of local orchards, lakes and high-quality pastures. I really underestimated the wonderful taste of that whole roast leg of lamb. Even in the deepest part, the heat is not controlled by any difference. The scent did not loosen, but just like the limited edition red wine of the 2010 vintage, it slowly released between chewing. The lingering fragrance is long, leaving a long aftertaste space.