Paringa Estate Restaurant where food and wine meet
“As they ate the oysters with their strong taste of the sea, succulent texture, and zesty mignonette, perfectly complimented by chilled Paringa Riesling, the couple gazed out over the gentle golden hues of the autumnal estate vineyard, heady with anticipation for the next few courses on the menu with matched wines…”
Welcome to Paringa Estate Restaurant, where food and wine meet in a visceral, sensual experience. Artisanal plates frame exquisitely presented dishes. Flavours are bold, contemporary and exciting. Textures tease and delight. As well as Paringa wines, our sommelier Gianni Lurisci, has compiled a fascinating list of other Australian and imported bottles.
We appointed Head Chef Joel Alderson last year, after the first lockdown. His deft cooking style has a lightness and vitality. His food is suffused with bright, fresh, complementary flavours. The basic menu is four courses, but there’s an option of additional dishes, which are very hard to refuse!
Joel sources ethical ingredients from around the Peninsula, and Victoria wherever possible. Vegetables and herbs come from our kitchen garden and local farms.
In January 2021, we made our own verjuice for the first time, from unfermented shiraz and pinot noir juice. It adds a unique flavour, and zing of acidity to many dishes, such as the Crusted Saltwater Barramundi.
As the seasons change, so do the dishes, the Summer Garden Tart, with Main Ridge Dairy Cashmere and Paringa Tomatoes, becomes the Autumnal Tart with Tuerong Spelt and Foraged Pine Mushrooms. A dessert of Red Hill cherries and blackberries with goat curds, is replaced with a warm tart of Red Hill apples, chestnut and rosemary.