Dining > Restaurant
Simon Says...Globe artichokes are definitely in this spring. It's not that they were ever out, it's just that many people think they are too fiddly, but in fact they are very simple to prepare... Cut most of the stems off, and snip the sharp tips of the leaves with a pair of scissors. Poach them until tender, with a little lemon juice and no lid, and you're ready to go. I like to stuff them with mushrooms and bake them in sour cream pastry. Perfect for a spring lunch with a glass of sprightly Meadowbank Chardonnay. YUM! |
The food is fresh, seasonal, and mouth-wateringly tempting Hailing from the Mornington Peninsula, chef Simon West is no stranger to winery restaurants, nor cool climate wines. His focus is on the freshness and quality of his ingredients, which means that using seasonal produce is a priority, necessitating almost daily changes in the à la carte menu. Mostly French provincial in inspiration, Simon's food is very wine-friendly, and with all our wines available by the glass, our staff can recommend fabulous food and wine combinations for you. Not only are the seasons reflected in the menu, but also in the setting. Massive floor-to-ceiling windows make the most of the changing seasons, both in the vineyard and throughout the Coal River Valley. In the warmer months, poll position for lunch time dining is undoubtedly out on the flagstone terrace. There is plenty of shade, rolling green lawn, a children's play area complete with toys and a boules court for a little post-lunch entertainment. Lunch is served daily from noon until around 3pm. Bookings are recommended. Lovely nibbly things, tea, coffee and wine are available all day, 7 days (10am - 5pm). |