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.

Lunch @ Eleonore's Restaurant at Chateau Yering

This is the last relaxed weekend before the working year begins at full throttle again and we've come for Eleonore's to spoil ourselves.

Eleonore's Restaurant Dining Room

Truffle Degustation Lunch @ Chateau Yering

We've marshalled the truffle crew together and this time we've headed out to Chateau Yering for their annual Truffle degustation lunch. This year there's a change - the truffles have all been sourced from Victoria - from Tibooburra in the Yarra Valley and the Otways.

Truffle Degustion @ Chateau Yering

What place has comfortable chairs? It's the answer to that question that sees us heading to the Yarra Valley for a visit to Chateau Yering. Well, that and the small fact that their Alba white truffles just came in early this morning!

Eleonore's at Chateau Yering will be hosting a series of truffle dinners - the first of which was last Friday, the next is tonight (Saturday) with another happening next Saturday. From our experience of their previous truffle dinners, it is something you really don't want to miss.

For lunch, we are given the option of ordering a la carte, partaking in their regular degustation or trying the truffle degustation. We pretended to mull over the decision so not to appear too pathetic and desperate, truffle degustation for 2 thank you!

Truffle Degustation @ Chateau Yering

It's finally here - the day we've been looking forward to for a year. Yes, we are truly truffle tragics.

Dinner @ Eleonore's Restaurant

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


We begin with the amuse - Jerusalem Artichoke velouté with Jerusalem artichoke chips

For starters:



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.



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:



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.




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.

Dessert-amuse:



Pomegranate jelly with gold leaf and soured cream

For dessert:



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.




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

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

Web:
Eleonore's Restaurant

Dinner @ Eleonore's Restaurant

We've managed to skip town for just a night and are enjoying the country air at Chateau Yering. We also get to indulge with a degustation dinner!



The evening begins with an amuse


lightly seared, herb rolled tuna loin served with crisp tofu sheet shard



stuffed calamari tube served with wakame and abalone salad


Seared Coral Trout, white asparagus, broad beans, artichoke, zucchini flower


Tataki of Wagyu, wasabi Panna cotta, crisp sushi, black bean vinaigrette, beer air


Roasted Yarra Valley Quail, foie gras farce, truffled linguini, sauce périgord


slow cooked rump of spring lamb, jerusalem artichoke and rosemary galette, pear and mint custard, roast garlic and mascarpone purée


lemon curd tart


iced banana terrine, caramelised honey ganache, banana cake, honey-roasted macadamias, caramel ice-cream

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

Web
Eleonore's Restaurant

Lunch @ Eleonore's Restaurant

Joining us for a trip in the country are regular dining companions, Al and Elle - the destination, Eleonore's Restaurant at Chateau Yering.

On Sunday, a limited option menu is available at lunch.

Our starters:


Roasted Yarra Valley Quail, foie gras farce, truffled linguini, sauce périgord
No need to guess, this was my choice.


Ballotine of King Salmon, Yarra Valley Salmon Roe, Cucumber and Coconut Jelly


Elle's choice is well worth two photos. The layered cucumber and coconut jelly sits at the front, topped with local salmon roe.


Tataki of Wagyu, wasabi Panna Cotta, crisp sushi, black bean vinaigrette, beer air

Both Al and Paalo went for dish - just like I find it hard to go past the quail, Paalo finds it impossible to forgo the tataki.

For mains:


Beef fillet, boulangerie potatoes, spinach, forest mushrooms, bearnaise sauce
Al and I couldn't resist the call of this dish.


Butter poached Glenloth Chicken, truffled bread and butter pudding, sautéed asparagus and morels


Elle and Paalo both opted for this dish. The strip wedged between chicken and pudding is pressed chicken skin - roasted until crisp, it's deliciously evil.



For a side we went for the Gratin Dauphinois Potatoes - a touch of truffle present in these.

For desserts:


Coconut Tapioca Semi Fredo, seasonal tropical fruit salad, coconut macaroon, passionfruit ice-cream truffle, mango sorbet

Paalo's choice just speaks of summer - wonderful fresh flavours



Broken Lemon Cake, mandarin bruleé, lemon sherbet

Elle's choice is quite light and refreshing. A touch of whimsy in the swiss cheese like white chocolate slices.


Milk Chocolate and Peppermint Delice, choc-mint aero, pistachio financier, dark chocolate ganache, pistachio ice cream

With a heavy pistachio presence this was always going to be my choice. There are just so many components, differing tastes and textures that it is a sheer joy to eat.

We must say that the desserts have been particularly impressive - a great sense of style and balance is showing. They certainly work to compliment the savoury dishes but also work as a statement of their own.

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

Web
Eleonore's Restaurant

Dinner @ Eleonore's Restaurant

The meal begins with an amuse:


Truffled honey parsnip soup

So simple but yet so utterly delightful. The truffle brings back instant memories of the truffle lunch enjoyed here just last month (the truffle butter on the table helps too!)

Starters:


My dish: Warm Salad of Smoked Blue-Fin Tuna Belly, Jamón Ibérico, Japanese Egg Custard, Ruby Grapefruit vinaigrette

We enjoyed a version of this at the truffle lunch, three ultra thin slices of smoked blue fin tuna belly lay across the plate onto which a rectangle of egg custard is placed. Jamon is draped over the simple leaf salad. The egg custard is at the perfect junction of solid and liquid and works to extend and surround the various tastes and textures of the dish.



Paalo choice: Tataki of Wagyu, Wasabi Panna Cotta, crisp sushi rice, black bean vinaigrette, beer air



Well worth a second photo to focus on those beautiful slices of wagyu. A masterful combination.

For Mains:


My dish: Boned & Roasted Pigeon, Foie gras farce, truffle linguini, beetroot fondant, sauce perigold

I couldn't go past the sauce perigold and when it came with pigeon and truffle linguini, my decision was set. The pigeon was served pink, tender and moist and each boned half was filled with a truffle and foie gras farce. A tight roll of truffle linguini sat between the two halves. 

Paalo's dish: Slow-cooked Olive crusted loin of lamb, lambs fry and onion pie, carrot purée, rosemary jus



Paalo was immediately drawn to the notion of  "lambs fry pie". Beautifully pink lamb loin, velvety purées of roasted onion and carrot, drizzled with a sticky rosemary jus.

For sides:

Gratin Dauphinois Potatoes with an extra treat, they are truffled.



Pre-dessert: Coconut semifreddo and mango sorbet

For desserts:


Warm Apple Soufflé, Calvados bruleé, apple and vanilla compote, honey and cinnamon ice-cream

I was seeking something light so went for the soufflé. The calvados brulée takes the form of a long tube with cylinders of dried apple placed across it. The apple compote is pleasantly tart a welcome contrast to the honey and cinnamon icecream.

Pear and Mascarpone Tart, Poire William Anglaise, Quince filo parcel, rhubarb foam, ginger ice-cream

At the top of the plate is a generous slice of the pear and mascarpone tart, in front of it is the rhubarb foam. To the left is a small quince filled filo parcel and to the right, topped with a delicate toffee swirl is the ginger ice-cream.

To finish, petit fours with coffee.

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

web:

Eleonore's Restaurant

Event @ Chateau Yering

With Australian truffles in season, Yarra Valley’s Chateau Yering’s Executive Chef, Mathew Macartney, and Interlude’s Executive Chef, Robin Wickins, are preparing a Truffle Degustation Lunch at the Chateau Yering Historic House Hotel. Join Mathew and Robin for an exclusive six course unforgettable truffle taste sensation, each course matched with the prestigious Domaine Chandon Wines, on Sunday 3 August.

Source: Australian Truffle Grower's Association

We found out about this event at Interlude and it provided us with a great excuse to return to Chateau Yering and to enjoy more of this seasons truffles.



All the truffles for this meal have been sourced from Tasmania.



A wonderful truffle aroma filled the room - the source, the discs of truffle butter on every table



The meal began with a brief talk by a representative of the Truffle Growers Association. This year the Australian industry will produce 2 tonnes of truffles - half from WA, a quarter from Tasmania, with the remainder coming mostly from NSW. Victoria is only a small player at the moment with truffles coming from the Yarra Valley, Gippsland and the Otways. This year Victoria expects a yield of 5-6 kilograms.





To accompany our glasses of Chandon Vintage Brut 2005, an amuse



Jerusalem artichoke veloute topped with shaved truffle - a warm, creamy, earthy, light and fluffy mix - a perfect combination to begin the meal.


Black truffle pasta, cauliflower, parsley juice
Chandon Vintage Brut 2005



This was a dish by Robin. The black truffle pasta was actually a black truffle jelly formed from a black truffle puree and cut to resemble pasta - it was served on cauliflower puree, topped with julienne truffle. To the sides are orbs of warm truffle foam accompanied by dots of parsley oil.



Smoked Bluefin Tuna Belly, Japanese Egg Custard, truffle vinaigrette
Domaine Chandon Sauvignon Blanc 2008

This was a dish by Mathew.
The tuna belly was first cured and then smoked - very thinly sliced it is served on the base of the plate. It is topped with a cube of truffled Japanese egg custard onto which has been placed, tiny cubes of marinated tuna. Above this is a frisée salad dressed with a truffle vinaigrette and topped with slices of fresh truffle.



Blue eye cooked in truffle jelly, roasted pumpkin puree, quinoa, girolles
Domaine Chandon Barrel Selection Yarra Valley Chardonnay 2006

This was a dish by Robin.
Using low temperature, the blue eye is poached inside truffle jelly. It is served simply with a puree of roasted pumpkin, quinoa and seared girolles.

It was sad to see people scraping off the jelly to eat the fish!





Roasted Yarra Valley quail, foie gras farce, truffle linguini, sauce perigord
Domaine Chandon Barrel Selection Yarra Valley Pinot Noir 2006

This was a dish by Mathew.
A strip of beetroot paste runs the width of the plate. The quail was partially boned and stuffed with a maple syrup marinated foie gras and truffle farce, served alongside are fresh linguini in a truffle sauce, roasted beetroot and sauce perigord. A sprinkling of beetroot dust finishes the dish.




Black Beauties




This is what 500 grams of truffle looks like.





Rare-seared loin of Yarra Valley Venison, winter fruit, Jerusalem artichoke and truffle gallette, chocolate jus
Domaine Chandon Barrel Selection Yarra Valley Shiraz 2005


This is also a dish by Mathew.

The venison rests upon a celeriac puree and sautéed black cabbage. To the side roasted winter fruits and a thin slice of Jerusalem artichoke and truffle gallete. A chocolate jus is drizzled over the plate. The venison is topped with truffle slices.


In my case, a very large slice of truffle!




Chocolate ganache, hazelnut, truffle honey
Chandon Cuvée Riche

We end with a dish from Robin.

A ribbon of chocolate ganache is decorated with roasted hazelnuts, balsamic vinegar meringues, chocolate toffee, slivers of truffle, chocolate puffed rice, dots of white chocolate and a drizzle of truffled honey.

A seriously stunning way to end a remarkable meal.



With coffee to finish, plates of petit fours.

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

Web
Eleonore's Restaurant


Interlude
211 Brunswick Street, Fitzroy
Phone: 9415 7300

Open:
Lunch: Tuesday to Friday 12-3pm
Dinner: Monday to Saturday 6.30pm to late

web:
www.interlude.com.au