Set in the heart of the Yarra Valley, Immerse is a stunning backdrop for a picturesque weekend lunch.
The venue boasts stunning grounds with over 2,000 rose bushes, garden gazebos and sweeping vistas of the vineyard. The dining room has a welcoming ambience with a rustic feel, complimented by warm tones alongside exposed stonework.
The menu features Modern Australian cuisine with an emphasis on seasonality and locally sourced produce to create a truly memorable dining experience.
We loved tasting our way through the menu and enjoying the extensive range of estate wines produced by wine maker Rob Dolan.
To start the ravioli was stunning. The homemade Ravioli served in dill chardonnay cream sauce with kale and capers featured a creamy perfectly seasoned smoked trout and goat’s cheese filling.
The Lemon myrtle Calamari was also an excellent starter. We loved the use of the mizuna and red elk salad and succulents which added interest and a wonderful freshness to the dish.
For mains, do not go past the seemingly humble chicken breast. This was a flavour explosion. Think perfectly cooked chicken breast filled with oozy camembert and fig on a moreish sweet potato fondant, broccolini, honey mustard cream sauce and prosciutto. Just yum!
For something lighter, the Dhukkah crumbed Snapper Fillet is beautiful and served on an enticing bed of pearl cous cous, freekah, burghal, golden raisins salad all brought together by chimmi churri hummus.
Crackling lovers rejoice – the roast pork belly at Immerse is on point. Fragrant, sweet and succulent, this roast pork was winter comfort food at its best. Golden brown, blistered and crunchy, the pork crackling had us fighting for the last piece.
Dessert time continued the trend of the courses that preceded it – Delicious.
Do yourself a favour and make sure you do not leave without trying at least one of their sweet treats. Immerse’s rendition of the Bombe Alaska was wonderfully delightful and modern with delicate layers. The Lavender cheese cake was similarly delicious, served deconstructed as a mousse with pistachio crumble, matcha ice cream and chamomile puree. For something tried and true, the chocolate fondant is excellent – rich, decadent and oozing with a molten chocolate lava centre.
Location: 1548 Melba Hwy, Dixons Creek
Phone: (03) 5965 2444