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Chef Kurt has been creating some beautiful dishes for the winter menu. Here are a few of my favourite things from the GRAZING kitchen.
ENTREE: Smoked snowy mountain rainbow trout and leek terrine with young garden fennel and horseradish dressing, baby red chard and Capital Wines verjuice jelly
Our beautiful 2011 'The Whip' Riesling is just wonderful with this entree.
ENTREE: Croquette of pork served with house smoked quail, pickled quince, toasted hazelnuts, celeriac remoulade & sage mayonnaise
This dish is absolutely perfect with our sangiovese. The wine has hints of quince, sage and hazelnuts. A great match!
MAIN: Char-grilled Kangaroo loin with soft parsnip mash, our homegrown Tuscan black kale and a savoury compote of garden rhubarb and rosemary
I recommend this with 'The Ambassador' Tempranillo.
MAIN: Grain fed local beef strip loin served with oven roast beetroot and Yass olive oil ‘salsa’, pressed Wagyu, creamy onion puree and potato croquette
Our beautiful Kyeema Merlot is perfect with the beef.
DESSERT: Baked orange and pomegranate molasses cake with vanilla custard, honey flavoured pear and black cumin ice cream
GRAZING is the last place you can try our Late picked riesling that won the BEST SWEET WHITE in the Good Wine Guide. We don't even have any left at the winery!
So come on out and enjoy our big fireplaces, some great food and wine
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