Good Food hat15/20How we score
Contemporary$$$$
It’s the thinking drinker’s winery,where lunch might coincide with a visiting orchestra,and the curvy Allan Powell-designed art gallery houses significant Australian works from Nolan to Drysdale
You could happily spend a day lolling on the sculpture-studded slopes with a bottle from the cellar door and some local cheese. But then you’d miss out on the elegant,hyper-local cooking of new chef Maxwell Parlas.
Begin with a crunchy canele capped with savoury mushroom cream;cheesy,honey-drenched profiteroles;and tangy pickles. Buxton trout,gently set,is enlivened by buttermilk,salty pops of roe and seasonal flowers from the kitchen’s bustling garden.
That garden powers plant based set menus starring koji-cured grilled sugarloaf cabbage;butternut risotto peppered with pepitas;and rum baba with sparkling pineapple sorbet and peaks of coconut cream. Come for the exhibitions,stay for the top-tier dining.
Continue thisseries
Handsome new winery restaurant shaking things up.
You have reached your maximum number of saved items.
Remove items from yoursaved list to add more.
More: