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Change is in the air at Paringa

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Change is in the air at Paringa.  A bright red Triumph Rocket III gleams in the sun outside the striking new façade of the restaurant. Expansive decking clads the exterior. There’s something just a little bit different about the place.

Walk through the statement door, and you will realize it’s not just in the air, but also in the restaurant, the kitchen, the menu, and the new vegetable garden by the back door.    

The breath of fresh air (and the owner of the motorbike) is Adam Beckett, our recently appointed Head Chef.

A quick glance at his résumé tells it all. Born in Wales, Adam started his career working with UK celebrity chef Martin Blunos (previously a 2 Michelin Star Chef) at Hurst House. Adam went on to chef in some other notable Michelin starred restaurants including Grand Hotel, Lords of Manor (1 Michelin Star), and Atlantic Hotel Jersey (1 Michelin Star). In 2014 Adam moved to Australia were he worked at Jonah’s and Quay in Sydney before heading to Melbourne Vue de Monde in Melbourne. He comments on his new role,

“I’m very excited about joining the Paringa team. With my training and experience in top restaurants in the UK and Australia, I think I can take the Paringa food to the next level.”

Adam’s food is exciting and full of flavour. The majority of ingredients are local. Flowers, herbs and vegetables come from the kitchen garden and nearby Mornington Peninsula farms. Wild offerings are foraged from the peninsula shoreline and hinterland. A Victorian potter with a Japanese influence supplies the individually crafted plates and bowls, which perfectly frame Adam’s exquisitely presented courses.

The menu changes regularly. Current dishes include John Dory with Pommes Anna, Garlic Puree, and Grenobloise. A succulent Pork Belly is served with Umami Broth, Mushroom, Chilli and Zucchini flowers – an excellent match with the 2011 Paringa Estate ‘Estate’ Pinot Noir. If meat and fish are not part of your diet, there is a separate vegetarian and vegan menu. Sweet offerings include a moist, fragrant Treacle Cake with Peach and Buttermilk Ice Cream, with an optional wine match of 2012 Chateau Coutet ‘Chartreuse de Coutet.’


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