It was just an ordinary afternoon, but the sunny table at Amysfield restaurant was already filled by the first arrivals. Such a good sun, there is no wind after noon. The later arrivals would rather be surrounded by open-air tables in the courtyard than guarding the fireside for warmth. Just cross a hundred feet square lawn to enter the vineyard. Before the spring, most of the new buds on the vines have just stretched out the first leaf, with a timid green color. The restaurant, which is run by chefs from the United States, was awarded the "Best Restaurant" award by New Zealand Food magazine Cusine in 2013 and has become one of the food landmarks in the South Island. The chef is also really good at moving flowers and picking wood, trying various cross-border and mix-and-matching. We naturally clicked on his most popular idea: "Believe in the Chef". Those with taboos and allergies can list ingredients they don't like in advance (hope the list isn't too long or too complicated), and then give all the decision to the chef. His task was to understand and reinterpret the progressive, progressive wine list and find the right flavor in the local orchards, lakes and quality pastures. I really underestimated the wonderful taste of that whole roast leg of lamb. Even the deepest part, the fire is not completely controlled. The aroma is not loose, but like the limited edition red wine of 2010, it is slowly released between chewing. The aftertaste is long, leaving a long aftertaste space.