Gastrology bloggers dined courtesy of Rochford.
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 winter month approaches, the Yarra Valley is transformed into a stunning scene with golden autumn leaves adorning the vines.
Despite having eaten at Rochford countless times already, it continues to draw us back time and again and has rightfully claimed a spot in our favourite restaurants of all time.
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.
We decided to share a bottle of the 2010 YV “La Droite”. A 50% Merlot 50% Cabernet Franc blend named with reference to the Bordeaux “Right Bank”, it was a beautiful drop.
Not only does the arrival of the autumn season mean the beginning of Vintage harvest at Rochford Wines Yarra Valley, but it also marks the arrival of a new menu at Isabella’s Restaurant created by Head Chef Ciaran Butler. The menu is extremely well-priced. From $55 for 2 courses, the value proposition is compelling.
Galway born, Ciaran has worked in several Michelin star restaurants throughout Europe and Asia. His experience extends from working under the great John Kelly at Ardilaun House Hotel in Ireland to time spent at Crown Casino and the Yarra Valley Grand Hotel.
As usual, each dish was cooked perfectly.
a ceviche of Australian kingfish with sea grapes, pickled radish, yuzu jel & seaweed powder
We commenced our dining experience with a beautifully presented ceviche. The citrus cured fish was embellished with sea grapes. The pickled radish added a wonderful touch to what was an enlivening combination of ingredients.
Local beetroots & Goats curd
Local beetroots, with Yarra Valley goats curd foam, pine nuts
The entrée of goat’s curd and beetroot had perfectly balanced flavours. Each element of the dish matched the other. The slight acidity from the beetroot brought a lovely tanginess that cut through the creaminess of the cheese. It all came together beautifully.
Tasmanian salmon fillet
Oven baked fillet of salmon with Port Phillip Bay mussels, Rochford Chardonnay Marinières sauce, potato stones & sea asparagus
The salmon skin was beautifully crisp and the flesh was deliciously moist and tender. The accompanying sea asparagus was a delicious addition. A coastal succulent, the sea asparagus provided delicious bursts of saltiness.
220g Wagyu Rump
Marble score 9 rump with horseradish potato puree, baby leeks, pearl onions and Rochford Pinot Noir jus
The accompaniments of horseradish potato puree, baby leeks, pearl onions and the famous Rochford Pinot Noir Jus worked wonderfully to draw out the robust beefiness of the Wagyu. A light searing ensured that it was lined with a thin crisp layer packed with caramelised beef flavour. The meat was intense with characteristic wagyu notes and a deep earthy richness. Texturally, it was sublime with a decadent melt in the mouth, almost buttery, consistency.
Death by chocolate
chocolate sponge, Belgium chocolate ganache, griottine cherries, hazelnut praline powder
The visually attractive “Death by chocolate” was a magnificent layered creation. The mixture of the light chocolate sponge, together with the intense richness of the ganache and the tartness from the griottine cherries produced a balanced and delectable dessert.
Yarra valley apple pie
Warm individual apple pie with crème anglaise, vanilla bean ice-cream & toffee apple
The apple pie was a decadent end to our visit. The soft centre of caramelised apples combined with the perfect biscuit pastry and decadent vanilla ice cream was simply stunning. Served with crisp toffee apple, this dessert was sublime.
Rochford Yarra Valley's delicious menu which showcases the freshest and finest Yarra Valley produce provides the perfect excuse to escape to Victoria’s Yarra Valley and enjoy the views overlooking the vineyards.
Location: 878 - 880 Maroondah Hwy Coldstream
Times and Prices:
- Monday – Saturday Two course meal ($55) or Three Courses ($63)
- Sunday and Public Holidays Two course meal ($65) or Three Courses ($73)
Phone: 03 5962 2119
Cuisine: Modern Australian, French, Seafood