Winter menu is generous and local June 15 2016
Aravina Estate’s winter menu brims with generous local produce and foraged ingredients deftly imagined and created by Executive Chef Ben Day.
Beef cheeks, Barramundi, marron, smoked Jerusalem artichokes and lamb are revered in dishes enhanced by bold food pairings and techniques that place produce and flavour first.
Winter’s milder weather is a forager’s delight and the mushroom season has uncovered a bounty of pink chanterelle, hedgehog and slippery jack mushrooms. Coastal leaves and herbs are foraged regularly by Ben in what he describes as a ‘good after hours activity’.
The Estate’s kitchen garden is also a source of inspiration, with crops of yarrow, burnet, radish and nasturtium on the menu.
Try the Blue Ridge marron with marron dashi, fermented celeriac and foraged mushrooms, or the Barramundi with geographe Bay squid, butternut, seaweed butter (with over 40 ingredients) and bottarga – the salted dried and smoked mullet roe which provides that special umami effect (pictured).
The crispy lamb pastilla, a Middle Eastern spring roll with charred eggplant salad, date and rose puree and nettle yoghurt is a revelation of sweet and savoury flavours.
A dessert of chocolate curd, coffee sponge and marscapone, and Pedro Ximenez-soaked prunes offers flavour, texture and technique.
Each dish finds a perfect match in Aravina Estate’s range of wines; from Single Vineyard Vermentino to the luxurious Cabernet Sauvignon.
To explore the menu, click on these links
Aravina Estate restaurant opening times
Lunch - 11.30am - 3.00pm
Bookings (08) 9750 1111
Other attractions at Aravina Estate include expansive grounds and lake, a kitchen garden, sports car gallery, homewares and gourmet produce and hamper line named Aravina Cucina.