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.

 

Our 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. We love foraging for ingredients in the region. In autumn, wild mushrooms are on the menu; Saffron Milk Caps and Slippery Jacks, and throughout the year we add wild sea herbs, which we gather from 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 28th)
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' Riesling

Seared Kingfish, pomegranate, horse radish, daikon, watercress, tapioca crisp
         2018 Paringa 'Estate' Pinot Gris

Smoked Sweet Corn, salmon roe, yellow zuccini, macadamia and turnip puree, shaved crispy tuna
        2018 Paringa Estate 'Estate' Pinot Gris

Sher Wagyu medallion, cured egg yolk, black garlic puree, crispy grains 
       2016 Paringa Estate ‘Estate’ Pinot Noir

Confit Pork Belly, dried scallop, buttermilk, gooseberry, dill and onion oil
       2017 Paringa Estate ‘Peninsula’ Chardonnay

Tri Colored Cauliflower, caramelised cauliflower puree, yuzu pepper, shallots, sugar peas, nori crisp

       2018 Paringa Estate 'Estate' Pinot  Gris

Grilled Barramundi, crispy sushi rice, dashi brothm shiitake mushroom, tsukemono

       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

Chicken Vallentine, taleggio, shiitake mushroom, cherry tomato, baby turnip, jus

     2011 Paringa Estate 'Estate' Pinot Noir

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

     2015 Paringa Estate 'Estate' Shiraz

Kifler potatoes, herb salt

Mixed leaf Salad, red onions, radishes

Garlic roasted mushroom

Broccolini with walnut olives honey balsamic

Burnt fig parfait, bruleed fig, milk and honey gel, honey brittle, wattle pollen

     2015 George Breuer ‘Auslese’ Riesling

Deconstructed Cheesecake - Quark, sheep's milk sorbet, rhubarb, spiced short bread, sugar tuille
     2015 Paringa Estate Iced Viognier

Chocolate Black  Forrest, chocolate crumbs, soft chocolate, chocolate ice-cream, blueberries

     Campbells Muscat

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.

Tarago Shadows of Blue

A super creamy blue cheese ideal for those who don't eat a lot of blue cheese.  A delicate strain of  mould produces mellow buttery flavours.


Seared Kingfish

pomegranate, horse radish, daikon, watercress, tapioca crisp

2018 Paringa Estate ‘Estate’ Pinot Gris

Chargrilled Barramundi

with dashi broth, tsukemono, shiitake mushrooms

2017 Paringa Estate 'The Paringa' Chardonnay

Confit Pork Belly

dried scallop, buttermilk, gooseberry, dill and onion oil

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

cured egg yolk, black garlic puree, crispy grains 

2015 Paringa Estate ‘Estate’ Shiraz

Chocolate Black  Forrest 

chocolate crumbs, soft chocolate, chocolate ice-cream, blueberries

Campbells Muscat

 

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


While here at Paringa Estate we endeavour to accommodate requests  with special dietary requirements, we cannot guarantee completely allergy free meals.  This is due to trace elements in the working environment and supplied ingredients. 

Course Options

Lunch Course Minimum
2 course - $65.  Choose from our menu an entree and a main, or a main and a dessert.

3 course - $80.  Choose from our menu an entree, main and a dessert.


We can accommodate groups up to and including 

8 people.


Evening Service

Degustation six course menu  $110 

Matched wine $75 – each wine 100ml

Group Bookings

Please contact us for group bookings over 8 people.

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

0

Your Cart