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Gourmet Traveller Restaurant Guide

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Gourmet Traveller 2019 Australian Restaurant Guide, “Paringa Estate sets the mood immediately with a sharp timber and sandstone building, the driveway flanked by rose-ornamented vines. Inside, windows frame vines in a similarly timber-forward dining room. Personable staff get things started with a amuse-bouche of fudgy quail eggs rolled in grassy powdered rocket. Next might be a deft, delicately perfumed roulade of cucumber wrapped in tissue-thin beetroot leather, or tender flanks of eggplant with crisp rounds of pickled baby cucumber and tart physalis fruit. Grass whiting is served with Grenobloise, a classic French sauce of capers, butter, lemon and parsley, while roast lamb is showcased through braised shoulder, brisket, tongue and backstrap. Petits fours include tingling frozen quince drop and apple Turkish delight, which are a great way to end a meal of joyous, seemingly effortless but deceptively complex food”
⭐️ 1?& Vegetarian Menu



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