Lunches – Friday, Saturday & Sunday 11.30am or 13.30pm
Settle into the Shingleback Kitchen to experience a unique wine infused lunch prepared in front of you. Start your meal with a visit to our Tasting Room, where you can taste and purchase the wines you would like to accompany your meal. Then stroll across to the shared table in the Shingleback Kitchen where Chef Horst will cook for you, explaining his concept of ‘Winefood’ over a 4 course ever-changing menu.
Sample Winefood Menu 2016*
Seasonal, locally sourced, fish, meat, salad and vegetables are selected and will change every weekend. Chef Horst will talk you through the menu and philosophy of wine-dining. Recipes will be provided to take home at the end of the meal.
Examples of the menu items are below:
Poached seafood, carpaccio, wine-marinated bocconcini or a light paté
served with a wine & citrus dressed salad or herb chiffonnade.
Grilled or pan roasted snapper, barramundi or kingfish.
Wine reduction coulis of celeriac, parsnip or roasted squash.
Wine-steamed vegetables and basil pasta or wine-pilaff or fleurons
Lamb back straps or beef fillet, pork in pancetta or aromatised chicken, venison or duck.
Meats may be slow cooked, sous vide or wine-braised.
Roasted vegetables and Shiraz potatoes or “Shingleback wine dough nuts”
Red wine and dark chocolate mousse, or Noble Semillon & white almond mousse.
Shiraz semifreddo, fortified truffles, wine sabayon or ganache.