Gastrology bloggers dined courtesy of The Valley Cellardoor.
Since first opening its doors in June 2010, The Valley Cellardoor has developed a reputation for keeping locals well lubricated with well-priced wine and good food (which, of course, goes perfectly with wine) in a comfortable environment which reflects rustic sophistication.
We sat at the newly expanded area of the cellar door which has increased the venue’s seating capacity to 150 people and offers a view into the cosy, open plan kitchen. We loved the welcoming and cosy ambience.
The focal point of The Valley Cellardoor is the wine with over 250 to choose from, all from boutique producers ranging in price from $10 – $35 take away and $17 – $42 drink in house.
There is also an impressive list of craft beer and cider that will impress and suit any taste.
For those eager to increase their knowledge of wine, the staff offer advice, plenty of expert knowledge and guidance.
Owners and brothers Tony and Mark Pendreich possess extensive experience in wine and hospitality. Mark is a trained sommelier, and has an impressive resume including having worked in London for Marco Pierre White and the Conran Group whilst Tony spent 7 years in Hong Kong and China as a Project Manager. The pair were one of the first to introduce the BYO food concept and minimal in house corkage through their original wine bar ‘Mordialloc Cellardoor’.
Their passion for the liquid gold is clear and their warmth and hospitality is palpable as you step into the venue.
The charcuterie was a respectable assembly of salami, prosciutto, cheddar, brie, olives, cornichons, antipasto mix, quince paste and bread. The salami and prosciutto were in particular excellent – both possessing a richness that had been further enhanced by the flavours of the intense curing salt mix.
Pizza of the month - Housemade tomato sauce, potato, leek, bacon pieces
The potato, leek and bacon pizza was a winner and featured a classic amalgamation of flavours which could not be faulted.
The vegetarian pizza was lovely. Layers of mozzarella were teamed with delightful melt-in-your’s-mouth eggplant slices, juicy pumpkin and mellow roasted peppers. Encircled with a puffy crisp crust, this pizza was the perfect Friday night treat.
It is no surprise that The Valley Cellardoor quickly attracted a steady stream of devoted clientele, impressed by its rustic, yet fine foods, use of local, specialty purveyors, and their exceptional wine and beer offerings.