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Sunday, May 15, 2011

Yarra Yering Lunch @ Chateau Yering

It's a combination we couldn't miss. A lunch featuring the wines from one of our favourites wineries at one of our favourite restaurants - You could arguably call this a meeting of the best of the Yarra Valley.


chateau yering© by Haalo


We're here at Chateau Yering for a special Yarra Yering Lunch - we're a little early so we wait in the lounge and enjoy the warmth of the fire with a little glass of sparkling.


chateau yering© by Haalo

The lunch itself begins with 1996 Yarra Yering Blanc de Noir
eleonore's restaurant© by Haalo
1996 Yarra Yering Blanc de Noir
which will accompany both the amuse and the first course.

eleonore's restaurant© by Haalo
lovely bread rolls

eleonore's restaurant© by Haalo
Amuse - Fig, jamon, cherry

eleonore's restaurant© by Haalo
Salmon, caviar, beetroot, blanc de noir foam
Herb crusted salmon topped with Osetra caviar - a tube of beetroot jelly daubed with slices of radish and fennel fronds. The foam is warm and made with the Blanc de Noir and underneath sits an apple custard. The apple custard was a stroke of genius.
eleonore's restaurant© by Haalo
2008 Yarra Yering Chardonnay
Uses grapes only from the original plantings and matured in French Oak
eleonore's restaurant© by Haalo
Citrus crusted Harvey Scallops, Yarra Valley suckling pig, Jerusalem artichoke puree
The pork has been slow-roasted for twelve hours and is served alongside a ponzu vinaigrette. Fantastic crackling and the meat just fell apart. A bit of earthiness from the exceptionally smooth jerusalem artichoke puree. A pleasant zing of citrus from the just seared scallops.

eleonore's restaurant© by Haalo
2007 Yarra Yering Dry Red Wine No.3
Dry Red No. 1 is the bordeaux blend, No. 2 is the Shiraz blend and No.3 is a blend of Portugese varieties.
eleonore's restaurant© by Haalo
Char-grilled Sher Wagyu, organic winter vegetables, wild mushrooms, smoked mushroom broth
The winter vegetables comprised of salsify, heirloom carrots, baby turnips and golden beetroot.


eleonore's restaurant© by Haalo

A better picture showing the smoked bone marrow wedged under a piece of wagyu. The smoked mushroom broth has been used so it doesn't overpower the wine.
eleonore's restaurant© by Haalo
2002 Yarra Yering Portsorts Vintage Fortified
This is a blend of six Portguese varities - Touriga Naςional (70%) Tinta Cão (20%), Tinta Amarela, Alvarelhao, Roriz and Sousão (last four 10%) - same grapes used in Dry Red No.3

eleonore's restaurant© by Haalo
Caramelised pear tart, Roquefort ice cream. Pedro Ximenez glaze
The roquefort ice cream was the hit of the day, I think everyone wanted the recipe - the balance was perfect.

eleonore's restaurant© by Haalo
1989 Yarra Yering Pinot Noir

eleonore's restaurant© by Haalo
Dark Chocolate gel, rose geranium gelato, white chocolate crème
I  must say I was equally impressed by the rose geranium gelato and it indeed did mirror one of the flavours found in the Pinot.

eleonore's restaurant© by Haalo
Petit Fours



  The details:

  Eleonore's Restaurant at Chateau Yering
  42 Melba Highway
  Yering

  Phone: +61 3 9237 3333
  Book Online

  Open:
  Dinner - Every Evening from 6.30pm
  Lunch - Saturday and Sunday from 12pm


  Website: Eleonore's Restaurant
  Chateau Yering on Facebook

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