WineFood by Chef Horst

"Wine is used early in the cooking process in order to capture the aromatics within herbs and spices."

-CHEF HORST

Settle into the Shingleback Kitchen to experience a unique wine infused lunch, prepared in front of you. Start your meal with a visit to our Tasting Room, where you can taste and purchase any additional wines you might like to accompany your meal.

Then stroll across to the shared table in the Shingleback Kitchen where you can sit back, relax and enjoy the experience as Chef Horst takes you through his concept of WineFood over a 4 course ever-changing menu. Seasonal and locally sourced fish, meat, salad and vegetables are selected.

Available Friday | Saturday | Sunday 11:30am or 1:30pm

Chef's Table Sample Menu

Entree

Light and refreshing, mostly seafood-based.

Examples:

Atlantic Salmon

or

Seared scallops and Seafood quenelles in saffron beurre blanc

with a fresh apple and fennel salad, WineFood bread and verjuice butter.

Winefood Seafood Dishes

SA seafood and fish dishes fortified with wine reductions.

Examples:

Barramundi with Spanish Almond & Sun-Dried tomato farce

or

Snapper, kingfish or blue-eye cod with Dill, lime & saffron farce

with black rice risotto or lentil pilaf, concasseé wine pickled fruit, greens and a chardonnay citrus reduction.

Main

Wine tenderised meat, wine poached or sous-vide prepared medallions or fillets.

Examples:

Shiraz braised duck or Venison Fillets in Pancetta

or

Lamb & lamb fillet with Shiraz cabbage

with red wine pears, asparagus, kohlrabi, caramelised veggies in brown butter, pasta or moghrabieh steamed in wine, duck fat-fondant or rosemary duchess potatoes.

Dessert

Example:

a tasting plate that includes red wine and dark chocolate mousse, shiraz semifreddo, fortified truffles and ganache.

*Menu can be adapted to cater for specific dietary requirements.

*$80 pp includes wine with lunch