In the Age Good Food Guide’s 40th year, Paringa Estate Winery & Restaurant backed up another stellar year by receiving two Chef Hat’s in the 2020 Age Good Food Guide.
Owner Lindsay McCall is thrilled with the result of two chef’s hat’s and the seventh consecutive year with a hat in the guide.
The award gives further credence to Paringa Estate Winery & Restaurant’s status as not only one of the Mornington Peninsula’s finest dining venues (1 of 2 two chef hatted venues), but also ranks it as one of regional Victoria’s best restaurants (1 three hat & 6 two hat).
Congratulations to our fantastic restaurant team for this well earned recognition of their hard work and dedication to providing exemplary food and service
“One of Mornington Peninsula’s most playful degustation’s overlooking the vines – Is chef Simon Tarlington a cult leader? When he took the reins at this bucolic Red Hill winery, where the slopes fall away through the vast windows, three chefs and his sommelier followed him. You can see why. A graduate of Quay, his are playful yet seriously balanced dishes. Vegemite scrolls glisten with bacon fat. Shiraz-soaked prunes bound in meaty lamb bacon are the devils on horseback of the future. Better still, all the heft of the four- or six-course degustation is at the front when you take it. So surf and turf uniting pickled mussels, uni custard, and cured wagyu in who’d-a-thunk-it harmony, lightens to delicately earthy paperbark-grilled barramundi with eggplant barbecue sauce, and an all-Oz star of wattleseed-rubbed lamb washed in eucalypt-infused lamb stock, made like billy tea. Add the estate’s pinots, playing alongside sommelier Eric Wagner’s international stars and curious local jewels, and an at-table bonfire where you can toast chocolate marshmallows and it’s got cult status all over it. Join”