There are two dining options here and we opted for their signature restaurant - Eleonore's.
We are in the country so the serves are generous. This is a dish you'd gladly eat anywhere. You first get that wonderful aroma of white perigord truffle, cut through the crisp warka pastry and you find a luscious semi-soft ooze of persian fetta, a mix of creaminess and saltiness. The beetroot in its various forms, raw, jelly and paste highlights different elements of the beetroot -its earthiness, sweetness and tang.
Paalo's choice: Tataki of Wagyu, Wasabi panna cotta, crisp sushi rice, black bean vinaigrette, beer air.
When Paalo's eyes rolled back into his head as he took the first bite of wagyu I knew it just had to be good.
If we didn't need to have the cheese, we really didn't need to have dessert
Paalo's Choice: Steamed Lemon Pudding; hot vanilla anglaise, grand marnier creme, lime jellies, kaffir lime ice-cream
My choice: Roast Hazelnut Torte - feuilletine crunch base, caramel mousse centre, mocha marshmallow, coffee and kahlua ice-cream
We've been really impressed with the quality of the dishes that we've had today and will certainly be adding this to our must revisit list.
Not a bad view to enjoy during your meal. It is a pretty impressive dining room -
more so when you realise it was built only 11 years ago!
It certainly was built in a sympathetic style to the original home.
We both enjoyed the oven fresh olive rolls served wonderfully warm.
For starters:
My choice: Crisp parcel of Persian Fetta, shaved beetroot and black truffle, beetroot jelly
My choice: Crisp parcel of Persian Fetta, shaved beetroot and black truffle, beetroot jelly
We are in the country so the serves are generous. This is a dish you'd gladly eat anywhere. You first get that wonderful aroma of white perigord truffle, cut through the crisp warka pastry and you find a luscious semi-soft ooze of persian fetta, a mix of creaminess and saltiness. The beetroot in its various forms, raw, jelly and paste highlights different elements of the beetroot -its earthiness, sweetness and tang.
Paalo's choice: Tataki of Wagyu, Wasabi panna cotta, crisp sushi rice, black bean vinaigrette, beer air.
When Paalo's eyes rolled back into his head as he took the first bite of wagyu I knew it just had to be good.
Onto mains:
My Choice: Sirloin on the Bone with Potato dauphinoise, bearnaise sauce and forest mushrooms.
Another excellent piece of beef - a classic combination of flavours.
Paalo's choice: Slow cooked Lamb Loin, Lambs fry and onion pie, carrot puree and rosemary jus
We probably didn't need it but we ordered the cheese course to share:
Once again, it's a country sized serve!
Another excellent piece of beef - a classic combination of flavours.
Paalo's choice: Slow cooked Lamb Loin, Lambs fry and onion pie, carrot puree and rosemary jus
We probably didn't need it but we ordered the cheese course to share:
Once again, it's a country sized serve!
If we didn't need to have the cheese, we really didn't need to have dessert
Paalo's Choice: Steamed Lemon Pudding; hot vanilla anglaise, grand marnier creme, lime jellies, kaffir lime ice-cream
My choice: Roast Hazelnut Torte - feuilletine crunch base, caramel mousse centre, mocha marshmallow, coffee and kahlua ice-cream
We've been really impressed with the quality of the dishes that we've had today and will certainly be adding this to our must revisit list.
The details:
Eleonore's Restaurant at Chateau Yering
42 Melba Highway, Yering
Phone: +61 3 9237 3333
Open:
Dinner - every evening from 6.30pm
Lunch - Saturday and Sunday from 12pm - 3pm
Phone: +61 3 9237 3333
Open:
Dinner - every evening from 6.30pm
Lunch - Saturday and Sunday from 12pm - 3pm
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