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New Look

1st January 2017

Once known for its’ rustic charms, the Paringa Estate Restaurant now has a sleek new look.  A striking Courbusian façade is topped with a statement sign. It’s more Manhattan than Red Hill South, but then this is no backwater bistro, this is fine dining at its best.

Once inside the weighty door, the mood is warm and intimate. New banquettes and floor covering add a luxurious feel.  Views onto the vineyard still amaze and delight, but now there’s even more to meet the eyes. Large windows at the back look into the winery, so diners can watch the progress of the Paringa wines.

And then there’s the food…

When it comes to defining Julian Hills’ style, it’s important to throw out all the clichés. Yes the ingredients are local as far as possible, and seasonal, and some are foraged, but there’s far more to the Hills cuisine. It has a Zen like quality. He has a delicacy and deftness of touch. Nothing is overworked. Every dish is a visual delight, a skill derived from his degree in graphic design.

His Bass Groper with shellfish, macadamia and koji is an intricate dish, which is succulent and full of flavour. His rhubarb with white chocolate and crème fraiche shimmers like a jewel on the plate, almost too beautiful to eat. Once you take the plunge, however, it’s an exquisite balance of acidity and sweetness, crunch and vibrancy.

With great food comes great wine. In addition to the current and older vintages from Paringa, the wine list now has a well-selected range of imported wines, compiled by new restaurant manger James Vercoe.

We are open for lunch from Wednesday to Sunday with an a la carte menu, and for dinner Friday and Saturday night, when we offer a 5 or 8 course degustation.  Check our website for details of our bi monthly degustation evenings, when Hills offers new and experimental dishes. We also have themed dinners throughout the year such as our Truffle night, and “Hats Off’’ dinner when Hills cooks with a guest chef.