Restaurant

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, duxelle, shiitake and goat curd

     2016 Paringa Estate 'Estate' Pinot Noir

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

     2015 Paringa Estate 'Estate' Shiraz

Aged Beef with 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

Chocolate Black  Forrest, chocolate crumbs, soft chocolate, chocolate ice-cream, fresh cherries and blueberries

     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.

Asparagus 

baked in eucalyptus bark, Paringa chardonnay butter, turnip, truffle

2017 Paringa Estate ‘Estate’ Riesling

Chargrilled Barramundi

with fermented and smoked  potato, spring peas, butter emulsion

2017 Paringa Estate 'The Paringa' Chardonnay

Confit Pork Belly

pine-nut puree, macerated local berries

2011 Paringa Estate 'Estate' Pinot Noir

Lamb Backstrap

with Pomme Anna, Grenobloise, Garlic Puree

2016 Paringa Estate 'Estate' Pinot Noir

Aged beef with Crispy Sushi Rice

with Dashi broth, tsukemono, shiitake mushrooms

2015 Paringa Estate ‘Estate’ Shiraz

Fresh Strawberries and Macademia Cannelloni

coated in malted sherbert, poached strawberries, lavender cream, strawberry sorbet

2015 Paringa Estate Iced Viognier

Degustation six course menu $110

Matched wine $75 – each wine 100ml

This is an example menu only and is subject to change depending on availability of produce