Yering Station Wine Bar Restaurant
Victoria's first vineyard shines with eclectic cuisine
Fresh regional produce denotes the modern cuisine at the contemporary stoned edifice that is the Yering Station Wine Bar. Head Chef Laura Webb-James culinary experience and journey through the East is influenced her style of cooking, modern.
The seasonal menu compliments Yering Station wines beautifully. The original vineyard, planted in 1838, makes Yering Station a must see on any Yarra Valley tour.
Eat: The braised beef short rib took you on a journey through Thailand, while the orange glazed duck was the stand out of all three mains.
A real surprise was the side salad. The pomegranate proved a real burst of freshness and complimented the other elements well.
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| Olive loaf & dukkah |
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| Orange glazed duck leg, spiced lamb sausage, pork rillettes, kidney bean cassoulet (Main) |
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| Radicchio, goats cheese, pomegranate, witlof and watercress salad |
Also tried, but not pictured, was the coconut cream and coriander braised beef short rib, garlic pomme puree, fried lotus root and lamb with pistachio, pine nut and peppercorn crust, cardamon honey baby winter vegetables. Trust me, it was delicious!
Drink: 2010 Yering Station Village Merlot and 2010 Yering Station Village Pinot Noir.
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