Source : the age
Does wine taste better sipped in sight of the vines that produced it? Paringa Estate is here to aid the inquiry. You might begin the experiment with chardonnay matched to a fillet of Murray cod stuffed with a Flinders mussel mousseline, the sweet seafood amplified by the pairing.
Such impeccable technique is typical across the menu. Juicy scallop and slivers of smoked pork recline in a broth made from the hock, an unorthodox concept that truly sticks the landing. Tender lobster ravioli are splashed decadently with a note-perfect bisque.
Glossy jus further deepens the beefy richness of wagyu brisket, plated just-so to reflect the fine-dining setting: crisp linen, well-spaced tables, vineyard views. You might be lucky enough to spot some geese wandering among the vines.
Best for: Long relaxed lunches with a small group.
