Please rotate your device
Cookies enable us to improve your user experience on our website. By continuing to browse the website you agree to our Cookie Policy.
Welcome to Centurion Magazine
  • Exclusive access for Centurion® Members

    Discover a world of features especially crafted for you

  • My BlackBook

    Customised content that reflects your interests

  • Magazine Archive

    A downloadable repository of issues past

  • Limited Editions

    Products exclusively assembled for you

  • The Compendium by Centurion

    Your ultimate guide for 2016

  • Editors' Desk

    Your direct line to the magazine team

Sign-in

Pegasus Bay Restaurant

Farm to table vibe with dexterous dishes and some of the best wine pairings around

When the sun emerges near Canterbury, there’s nowhere more refined to soak up the rays than on the lushness of Pegasus Bay’s lawns. Leather cushions and huge white umbrellas provide the shade from which to explore chef Teresa Pert’s locally sourced menu which includes the likes of homemade duck sausage with poached plums and celeriac followed by pig head ballotine with crispy ears, poached quince, celeriac and brussel leaves. Wine pairings are outstanding; mostly from the in house Pegasus Bay range. Be warned that portion sizes are more than generous making this perfect for a lunchtime feast that extends almost into cocktail hour.

 

Visit the website

Share This
Advertising

LATEST ARTICLES