Organics in our Restaurant

The work of our vineyard leads directly into our restaurant. Converting our highwire system opens the door to grazing sheep among the vines, and they’ve since become one of the restaurant’s biggest stories to tell.

Being a winery restaurant means we can tell the story of our winemaking alongside dishes that speak to that same story, like pairing our 2021 Vineyard Ferment Pinot Noir with lamb. The Vineyard Ferment is about the land shaping the final wine; the lamb shares that same ethos, and it’s become a showcase for it.

The lambs are raised on the estate by our neighbour Steve Ellis and used throughout the year on our menu, with all butchery done in house by our kitchen team. It’s hard to get more local than an animal that was grazing in the block outside the restaurant window a few months earlier, all on one certified organic estate.

Executive Chef Cameron Woodhouse builds the menu around exactly this kind of story. “We even raise our own hogget and pigs, so we get to work closely with the land from pasture to plate,” he says. “It means we’re part of that whole process, not just the cooking at the end.” Because we butcher in house, there’s no waste – prime cuts, slow cooked meats, sausages and stocks – we get to use the whole animal.

It’s the same philosophy that shapes everything Cam and the team send out of the kitchen: local, organic and seasonal, letting North Canterbury’s produce do most of the talking. Visit us and enjoy the Vineyard Lunch and you’ll taste it in more than just the lamb since it’s all built around what the region gives us in any given week.

This winter we’ve also been busy establishing our kitchen garden. After a helping hand from friends and staff, our first produce is now on the menu, cared for by Athena, who also works in the vineyard. We can’t wait to see an abundance grown right on our back lawn, next time you visit the Cellar Door, ask to see how it’s coming along, we’d love to show you!

And of course, it’s all made to be enjoyed the way we think food and organic wine should be, together. Pair the lamb with a glass of our 2021 Greystone Organic Vineyard Ferment Pinot Noir, and you’ve got two ingredients raised on the same soil, meeting on the same plate. It’s a real reflection of Greystone, the vineyard, the winemaking team and the restaurant, all telling the same story.

That’s what Organic Wine Week means to us today, not just what’s in the bottle, but everything the vineyard makes possible, from the highwire above the rows to the flock beneath them to the table you’re sitting at.

Book the Greystone Vineyard Lunch and taste it for yourself.

We couldn’t do it without our suppliers…

Streamside Organics

“Established in 2014, we’ve transformed a modest 1-acre plot into a thriving 50-acre organic haven. Led by Dominique and Logan, our team is passionate about delivering fresh, organic produce to your doorstep with our weekly veggie box deliveries. Driven by a commitment to sustainability, we prioritise organic farming practices that respect the environment and promote community wellbeing. Join us as we cultivate a healthier, more sustainable future, one harvest at a time — delivered weekly to your door.”

Harris Farms

“Our family has been producing top quality meat since 1956. From the rich pastures of Cheviot right up to your plate, we oversee the full process required to produce the best quality meat.”

Harris Farms supply us with Canterbury grass-fed beef and process all of our lambs each season.

The Food Farm

“The Food Farm is a 16-acre organic small farm in the Waipara Valley, North Canterbury, New Zealand. Our property has been designed using permaculture principles and we produce most of our own food. Permaculture and regenerative practices means we’ve been able to build soil health and abundance above ground as well.”

The Food Farm were kind enough to come out to us and consult for our new garden. They also provided cuttings to get us started, which we are starting to see the results of. Some of you will know Nick, our old General Manager at Greystone, now running The Food Farm with his wife Angela and we couldn’t be happier to still have his support.