Tantalus is a modern estate restaurant set in a sculptural, light-filled villa overlooking Onetangi Valley. Executive Chef Axel Curtet-Latreille curates a seasonally driven menu — think wood-fired venison, hand-crafted pasta, roasted vegetable platters — complemented by estate-grown Pinot Noir, Chardonnay and craft beer. The expansive terrace and wetland gardens are matched by refined, contemporary interiors. Whether guests come for wine tasting, long lunches or evening dining, Tantalus balances architectural elegance with honest, farm-to-table cuisine — making it a standout in Waiheke’s vineyard circuit.