The Yarra Valley’s award-winning Balgownie Estate Vineyard Resort & Spa has just launched the new Winter Menu at the resort’s Rae’s Restaurant.
Led by Executive Chef, Grant Flack, the talented team of chefs at Rae’s Restaurant have developed a passion for fresh food, seasonality and using regional produce. Together they bring a wealth of knowledge and experience in food concepts and new ideas that is demonstrated in the unique and innovative Winter Menu.
With a modern approach this Winter Menu takes diners on a culinary journey. Using only the highest quality and locally sourced ingredients, each dish is also paired to a recommended wine from Balgownie Estate’s in-house sommelier.
We loved tasting our way through the menu. To start the South Australian kangaroo carpaccio was lovely. We loved how the beef has been sliced delicately thin and adorned with juniper pepper crust, chocolate soil beetroot and alpine mint aioli. The Confit duck leg cigar, was similarly beautiful. Crisp pastry encasing tender duck and du puy lentils, with local mandarin compote fortified gastric and wood sorrel which provided a contrasting freshness to the dish.
For mains the Pan seared Dory was a true highlight. It was a dish which allowed the natural sweetness of the exceedingly fresh Dory to shine through. The accompaniments of Jerusalem artichokes, roasted puree chips grilled asparagus and pickled carrot salad were each wonderfully prepared.
For something heartier, the slow roasted Berkshire pork belly served with pan seared kipflers, braised fennel broccoli and bronzed fronds, certainly satisfied. Having truly mastered the art of pork roasting, the generous pork belly slice had been succulently roasted to retain a porky juiciness, thereby achieving a healthy layer of melt-in-the-mouth fat in the process and wonderful crackling.
Our visit to Rae’s concluded on a sweet note, with the utterly decadent Flourless chocolate cake with crunchy honeycomb, raspberry sauce and roasted almond ice cream. It was a chocolate lover’s dream. The Baby croquembouche was similarly delicious – think light fluffy profiteroles filled with cream and adorned with dulce de leche, spun sugar and candied popcorn.
Rae’s Restaurant is the perfect excuse to escape the chill and enjoy an unforgettable dining experience in the Yarra Valley, where the talented team of Chef’s lead by Grant Flack and Sous Chef Beth Candy proudly incorporate the best seasonal local produce from the Yarra Valley. And it just so happens to be located in a resort so if you're staying the night, it's just a short stumble back to your room after dinner!
Special discount for Gastrology readers
Book a 3-course dinner (usually $74) at Rae’s Restaurant at Balgownie Estate and pay the 2-course price of $60pp. Book on 9730 0774 and quote ‘Gastrology’. Book and dine before 30 September 2019.
Terms and conditions apply, Valid Sunday – Thursday. Offer is subject to availability. Valid phone bookings only. Not valid with any other offer
Location: 1309 Melba Hwy, Yarra Glen
Phone: (03) 9730 0700