Hawke’s Bay, New Zealand – looking for the next exciting culinary experience to explore in Hawke’s Bay? Elephant Hill restaurant is open this winter, with a new chef and new menu.
Elephant Hill Winery is set to revolutionise its restaurant concept with the appointment of acclaimed Chef Conor Mertens, introducing an unapologetically contemporary culinary experience that seamlessly integrates with the winery’s signature ‘Sea, Earth, and Stone’ vineyard and winemaking philosophy.
The restaurant will be open on Friday, Saturday, and Sunday from 11AM to 5PM.
Offering a unique culinary journey informed by Mertens’ exceptional background, previously head chef at renowned establishments – Auckland’s two hatted Orphans Kitchen, and Hillside in Wellington. He has also worked in Michelin starred restaurants in Tokyo, founded his own Chimera restaurant, and having earned recognition as Hawke’s Bay Hospitality Awards 2022 Outstanding Chef of the Year and Cuisine’s 2019 One to Watch – Rising Talent, Mertens brings extraordinary expertise and experience to Elephant Hill.
The new food concept will offer:
- Hyper-seasonal, modern, inventive and elevated small plates, a-la-carte
- Omakase style, trust-the-chef and fixed menu options
- Small bites perfectly paired with wine tastings
- Meticulously curated dishes and culinary techniques
- A creative and original menu, unlike any other in Hawke’s Bay
While Chef Mertens has just joined Elephant Hill, the introduction was made over a year ago, when the winery first looked at re-launching the restaurant. “We are thrilled to finally welcome Conor to Elephant Hill, having first approached him back in May 2024. But this year, the timing was right for both of us” says Simon Swa, General Manager.
“With his experience and inventive, culinary flair, we’re excited to offer a contemporary, stylish menu that compliments Elephant Hill’s modern brand and winemaking”
Not one to be shy of pushing the boundaries, Conor is equally ambitious to provide a unique experience that reflects the winemaking, while bringing his own style.
“My cooking is inspired by the elemental concepts of Sea, Earth and Stone, which lies at the heart of Elephant Hill’s winemaking philosophy. I’ll work with the best that each can offer – pristine, sometimes overlooked, ingredients from the sea, seasonal vegetables and livestock from the earth, including from our own winery garden, and the depth and minerality drawn from stone. The goal is to create dishes that not only reflect the wines we make but also honour the whenua they come from.” Conor Mertens, Head Chef.
Future plans include collaborative chef/supplier events, special themed Saturday dinners and additional opening days for the summer season.
