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Saturday, March 21, 2009

Dinner @ Eleonore's Restaurant

Unlike our previous visits here, we're ordering from the a la carte menu rather than take the degustation option.

Eleonore's Restaurant© by Haalo
We begin with the amuse - Jerusalem Artichoke velouté with Jerusalem artichoke chips

For starters:

Eleonore's Restaurant© by Haalo

Slow-Cooked Rabbit and Jamón
apple purée, confit of celery and apple, smoked eel and rye toast

This was quite a spectacular dish and not what you immediately picture from its description. The slow cooked rabbit and jamon have been layered, mille-feuille style to form a terrine of sorts. This terrine was then sliced and topped with a good piece of incredibly moist and delicately smoked eel.

Eleonore's Restaurant© by Haalo

Poached Loin of Veal
studded with yellow fin tuna and anchovies, salsa verde, tomato and basil terrine

In this dish the veal loin has been stuffed with a yellow fin tuna roll which it in turn has been studded with anchovies - salsa verde rests between the tuna and veal.

For mains:

Eleonore's Restaurant© by Haalo

Roasted Suckling Pig
seared scallops, brawn croquette, celeriac rémoulade, candied grapes

The brawn croquette sits on the left side of the plate and to the right a good thick slice of roasted suckling pig.

Eleonore's Restaurant© by Haalo

Olive-Crusted Lamb Loin
ratatouille tart, roast garlic and sheep’s milk pudding, rosemary jus

The ratatouille tart is freefrom - the ratatouille mix sits between two shards of crisp filo.


Eleonore's Restaurant© by Haalo

Pomegranate jelly with gold leaf and soured cream

For dessert:

Eleonore's Restaurant© by Haalo

Mango and Coconut Jelly
lemongrass custard wrapped in crisp brik pastry, guava sorbet, tropical fruit salsa

mango and coconut is always a great flavour combination but those brik pastry cigars filled with lemongrass custard where fantastic. They were like the ultimate cannoli.

Eleonore's Restaurant© by Haalo

Apple and Lime Chiboust
cassis ripple ice-cream, cinnamon doughnuts, baby toffee apple

The chiboust is presented as that artistic curve that runs through the plate.

Every time we eat here we leave more impressed than before. The chef has really found his style and groove and the desserts are now as interesting as the savoury dishes on offer.

The details:

Eleonore's Restaurant at Chateau Yering
42 Melba Highway, Yering
Phone: +61 3 9237 3333

Dinner - every evening from 6.30pm
Lunch - Saturday and Sunday from 12pm - 3pm

Eleonore's Restaurant


  1. Anonymous15:32

    The desserts seem to show the distinct style of Pierre Roelofs, former Pastry Chef at Interlude in Fitzroy. Is he consulting at Chateau Yering or perhaps responsible for training Adam Tippins?

  2. Pierre is working with Robin Wikens at The Deanery apart from that I have no information on the history of Adam Tippins.

  3. Pierre is working with Robin Wikens at The Deanery apart from that I have no information on the history of Adam Tippins.


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