The rotunda-style building, originally designed by Queenstown architect John Blair, has post-modernist appeal that was no doubt integral to the winery winning the 2025 Best of Wine Tourism Architecture Award. Executive chef Casey McDonald has catapulted the restaurant to world-renowned status and this new venture in an intimate setting had to be a global-standard exemplar, with a local twist.
Located at the foot of Te Mata Peak, the ethos of connection to the land is fundamental at the winery estate and the new restaurant, which is to be called The Loft at Craggy Range, takes an elemental approach. Fire, Air, Water and Earth became touchstones for the design narrative. A slatted ‘nest’ of burnt-timber battens (fire) curves down from the ceiling into the half-circle mezzanine creating a self-contained space within the volume. Banquette seating arcs around the perimeter wall and a fireplace, finished in blackened steel, anchors the room at the opposite edge.
Two organically shaped limestone counters – one a host station, the other for beverages (water) - in limestone bring the (earth) element to the fore and a wall of glass bricks (air) provides a sense of separation from the void and the original restaurant downstairs. During the day, The Loft will feel airy and connected to the gentle hub-bub of the happenings below; at night diffused light will enhance the elegant ambience.
Part of the project involved simultaneously refurbishing the main kitchen, a task that involved tricky logistics, working around the requirements of a busy team. With construction halted over the summer season, The Loft is scheduled to open in August/September 2025.
The restaurant will be a valuable addition to this family-owned business with a legacy plan stretching 1000 years.