Rochford possesses all of the requisite elements to deliver an enchanting experience not found in the hustle and bustle of Melbourne. Our expectations of Rochford are fostered not only by its excellent reputation, but by our own experiences on each of our previous visits. Our unwavering eagerness to return speaks volumes about how highly we regard this wonderful winery restaurant.
As the summer month approaches, the Yarra Valley is transformed into a stunning scene with green leaves adorning the vines.
The dining area is spacious, modern and elegant, exuding an air of calm. The glass windows encasing the dining area allow the sun to trickle in and present magical views out to the Rochford vineyard and the broader Yarra Ranges.
The sense of true hospitality is palpable, echoed in the modern Australian menu prepared using high quality, fresh ingredients which are often locally sourced. The service is always friendly and efficient.
House charcuterie selection
The recent appointment of a new Head Chef, Raki Andriana brings French style techniques and Middle Eastern influences to the iconic Yarra Valley winery which is a perfect match for the venue.
Culminating in a new direction for the winery and Rochford’s menus Raki creates delicious flavours from only the highest quality and locally sourced produce - perfect for Rochford’s fresh approach to food and wine.
Cured kingfish, avocado, threaded chilli & nettles
We commenced our dining experience with a beautifully presented cured kingfish. The citrus cured fish was embellished with chilli. The nettles added a wonderful touch to what was an enlivening combination of ingredients.
Heirloom carrots, quinoa, seeds, dates, smoked almonds & orange blossom labne
The entrée of carrots, quinoa, seeds, dates, smoked almonds and orange blossom labne had perfectly balanced flavours. Each element of the dish matched the other. The slight acidity from the orange blossom brought a lovely tanginess that cut through the creaminess of the labne. It all came together beautifully.
Confit octopus, cauliflower skordalia, crispy onions & spiced hazelnut
One of our favourite dishes of our visit, the confit octopus, was an absolute highlight of our meal. The octopus was incredibly tender while retaining a robust structure courtesy of being expertly cooked. The accompanying cauliflower skordalia was creamy and well-seasoned by the crispy onions and spiced hazelnut which enhanced the flavours of the octopus.
Roasted quail, sweet corn, pickled grapes, lardo & scotched eggs
The quail was cooked to a rarely found perfection. The sweet corn puree packed an amazing depth of flavour.
Leg of corn fed chicken, jerusalem artichoke, farro & guanciale
The Leg of corn fed chicken was expertly prepared and had juicy, succulent flesh. It was comfort food at its best.
Pressed pork belly, malt crumble, beetroot hummus & spring slaw
Perfectly seasoned pork belly meat that had been pulled and pressed together to form a “brick” shape. The pork was incredibly tender and full of flavour. The malt crumble, beetroot hummus and spring slaw brought the dish to another level when eaten together. The flavours were complex and interesting.
Salted caramel tart, pear, ginger praline & mascarpone
The visually attractive Salted caramel tart was a magnificent creation. The mixture of the light mascarpone, together with the intense richness of the salted caramel ganache and the freshness from the pear produced a balanced and delectable dessert.
Baked apple, freeze dried custard, oat crumble & milk sorbet
The Baked apple was a decadent end to our visit. The soft caramelised apples combined beautifully with the crunchy oat crumble biscuit pastry and decadent milk sorbet - it was simply sublime.
It is exciting times at the new Rochford Restaurant. Raki breathes fresh air into the culinary offerings which showcases the freshest and finest Yarra Valley produce providing the perfect excuse to escape to Victoria’s Yarra Valley and enjoy the views overlooking the vineyards.
878 - 880 Maroondah Hwy Coldstream
03 5962 2119
Modern Australian, French, Seafood
Gastrology bloggers dined courtesy of Rochford.