Book a Table

Book a table

By the late nineties, the Paringa wines were winning numerous awards, and getting excellent reviews from the media, so it was time for Lindsay to pursue another vision, to open a restaurant. He wanted food that would match the quality of his wines. The Paringa Restaurant opened in 1999, overlooking the undulating slopes of the home vineyard.   

In 2013, Paringa Estate confirmed its position as one of the premier food and wine destinations in the region, when the restaurant was awarded a Chef’s Hat in The Age Good Food Guide. It has achieved this every year since. It was also awarded “Best Restaurant in a Winery in Australia at the Savour awards in 2014.

Recent renovations have added a striking Courbusian façade, and a grand entrance. Large windows at the back look into the winery, and sleek new furnishings create an intimate mood.

 

In 2017, Adam Beckett became Head Chef. His menu is a celebration of locally sourced, seasonal produce. The beef is generally sourced from Gippsland, the pork from the Western Plains of Victoria and the seafood is local. Adam loves foraging for ingredients in the region. In autumn, wild mushrooms are on the menu; Saffron Milk Caps and Slippery Jacks, and throughout the year he adds wild sea herbs, which he gathers on the local shores such as Pig Face, Samphire, Sea Parsley and Sea Mustard.

Restaurant
Opening Hours

Normal Business Hours
(January 27th - December 24th)
LUNCH: Wednesday - Sunday from 12 midday
DINNER: Friday & Saturday from 6:30pm

 

Summer Business Hours
(December 26th - January 26th)
LUNCH: 7 Days a week from 12 midday
DINNER: Thursday, Friday & Saturday from 6:30pm

* We are CLOSED Christmas Day and Good Friday
* Public holidays incur a 10% surcharge on restaurant bills

The Menu

Confit Salmon, rose geranium oil, cucumber, kelp and nettle puree, green coriander
          2017 Paringa Estate 'Estate' Chardonnay

Calamari, oyster mayonnaise, seaweed, black ink tapioca crisp
         2017 Paringa 'Estate' Viognier

Asparagus baked in eucalyptus bark, Paringa chardonnay butter, turnip, truffle
        2018 Paringa Estate 'Estate' Pinot Gris

Smoked Wallaby Tartare, pickled ginger, Tasmania wasabi and eggplant puree, ponzu, grains 
       2011 Paringa Estate ‘Estate’ Pinot Noir

Confit Pork Belly, prawn, capsicum, avocado, fermented barley
       2017 Paringa Estate ‘Peninsula’ Chardonnay

Grilled Barramundi, fermented and smoked potato, spring pea, butter emulsion

       2017 Paringa Estate 'The Paringa' Chardonnay

Milla's Roasted Duck Breast, duck leg hashbrown, fennel puree, unripened  peach

      2016 Paringa Estate 'The Paringa' Pinot Noir

Char Grilled Venison Rump, beetroot, artichoke, shiitake mushroom and goat curd

     2016 Paringa Estate 'Estate' Pinot Noir

Seared Flinders Lamb Backstrap, garlic puree, anchovy pomme Anna, grenobloise

     2015 Paringa Estate 'Estate' Shiraz

Sher Wagyu Sirloin, crispy sushi rice, dashi broth, shiitake mushroom, tsukemono

     2017 Paringa Estate 'Peninsula' Shiraz

Chat potatoes, rosemary and saffron

Mixed leaf Salad, red onions, radishes

Garlic roasted mushroom

Broccolini with brie dressing, almonds

Eton Mess, lemon myrtle meringue, eucalyptus sorbet, banoffee, raspberry, custard
     2015 George Breuer ‘Auslese’ Riesling

Fresh Strawberries, pine nut cannelloni coated in malted sherbert, poached strawberries, lavender cream, strawberry sorbet
     2015 Paringa Estate Iced Viognier

Coconut Sphere, sour mango, coconut, cocoa nibs
     2015 George Breuer ‘Auslese’ Riesling

Petit Fours

Tarago Triple Cream
Although Triple Cream cheeses have a white bloomy exterior, they are very different to Brie and are their own class of cheese. Additional cream is added during the cheese making process and this presents itself as a chalky core in young cheeses and develops into a rich buttery texture when the cheese matures.  When ripe, this cheese has an intense rich flavour and would be perfectly paired with fruit accompaniments and wine.

Main Ridge dairy Caprinella
A mild moist semi-hard table cheese that exhibits a slightly sweet, nutty aftertaste. It is aged for a minimum for three months.

Jensen's Red
Jensen's Red is an  intense,  full flavoured wash rind cheese that is matured for around 2 months whilst being routinely smeared with a light brine solution which helps to keep the cheese moist and supple in texture.  As it ripens this can become increasingly soft and 'bulgy', however not runny.  Wash rinded cheeses are well known for their stinky nature, some find them overpowering!  With a unique and complex paste, the sensation of flavour make this one of Australia's most popular in this category.


Calamari

Oyster mayonnaise, seaweed, black ink tapioca crisp

2018 Paringa Estate ‘Estate’ Pinot Gris

Flathead

Asparagus baked in eucalyptus bark, Paringa chardonnay butter,

turnip, truffle

2017 Paringa Estate ‘Estate’ Viognier

Smoked Wallaby Tartare

Wasabi crème fraiche, ponzu, grains and rices

2011 Paringa Estate ‘Estate’ Pinot Noir

Salt Bush Lamb Rack

Nettle and kelp puree, zucchini spaghetti, parmesan, wild onion

2015 Paringa Estate ‘Estate’ Shiraz

Layered Blueberry

Blueberry poached pear, pistachio biscuit, milk icecream

2015 Paringa Estate Iced Viognier

 

Degustation five course menu $90

Matched wine $55 – each wine 100ml

Calamari

Oyster mayonnaise, seaweed, black ink tapioca crisp

2018 Paringa Estate ‘Estate’ Pinot Gris

Crispy Sushi Rice

dashi broth, tsukemono, shiitake mushroom, tofu, chilli oil

2017 Paringa Estate ‘Peninsula’ Chardonnay

Flathead

Asparagus baked in eucalyptus bark, Paringa chardonnay butter,

turnip, truffle

2017 Paringa Estate ‘Estate’ Viognier

Smoked Wallaby Tartare

Wasabi crème fraiche, ponzu, grains and rices

2011 Paringa Estate ‘Estate’ Pinot Noir

Cornfed Chicken

Butternut and saffron, parmesan, truffled creamed spinach

2016 Paringa Estate ‘Paringa’ Pinot Noir

Milla’s Roasted Duck Breast

Confit duck leg, Brussel sprouts, miso, quince

2016 Paringa Estate ‘Estate’ Pinot Noir

Beetroot Cannelloni

Main Ridge goat curd and pine nuts

2015 Georg Breuer ‘Auslese’ Riesling, Germany

Layered Blueberry

Blueberry poached pear, pistachio biscuit, milk icecream

2015 Paringa Estate Iced Viognier

 

Degustation eight course menu $120

Matched wine $80 – each wine 100ml

Course Options

Course Minimum
2 course $65 and 3 course $80
Groups of 8 or more will enjoy our chefs 3 course menu options for $90 which include sides, tea and coffee.

 

Evening Service
You may choose from two seasonal menus. 5 course Tasting Menu ($90) or 8 course Tasting Menu ($120). Wine matching options are available.

Group Bookings

Lunch maximum 14 guests & Dinner 12 guests

Local Transport

We suggest having pre-arranged transport as taxi service in the area is virtually non-existent. Even if pre-booked they have a history of being late or no showing. If you are not driving yourself, below is a list of local companies we believe are very reliable.

Your Shuttle 03 5989 2929
Ridge Riders 0447 037 646
Amour of the Grape 0414 704 801

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