Heritage Estate’s gourmet “Vine+Dine Journey” Lunch is A UNIQUE ATTRACTION in Queensland.

  • VINEYARD WALK & TALK
  • SOMMELIER WINE DISCUSSION
  • CHEF DISH EXPLANATION

Presented Friday, Saturday, Sunday and Monday, on the hour.  Allow 1.5 hours for the experience.  Firstly, You are taken into the vineyard by our viticulturist to see the vines in action and smell the beautiful roses at the end of the rows.   Learn about pruning and horticulture.  Back at the winery, you receive a talk from our Sommelier, about how the wines were made.   Then a talk from our Chef, as to why these flavours work well together and where the produce was sourced.  Delight your senses with our 5-course Food Wine pairing experience of beautiful food and stunning paired wines.  The aromas and flavours will create a memorable experience and enhance your understanding of the nuances of matching flavours.

International Chef Christopher Howard, prepares 5 dishes that sometimes includes fresh Blue Swimmer Crab on Squid Ink Pasta, a Kangaroo Tail Beef & Reef dish, Grape/Goats Cheese Pistachio/Poppy Balls, Emu meat, Smoked Chicken/Fresh Peach/Mint Macadamia, and a Fig/Dark Choc Ganache tart on Orange Curd, (changes regularly) whilst 10, Five-Star wines are paired perfectly with these dishes.

Soaring ceilings, huge fires, and a brilliant cellar door is the setting.  Experience the highest altitude Halliday RED 5-Star winery in Australia.

Sittings are NOON, 1PM & 2PM – Friday, Saturday, Sunday, Monday

Amuse-bouche –Tostada roasted capsicum & anchovy with ginger, chilli tomato Quetta tapenade

Soup – Crisp spring vegetables with prawn & ginger zucchini dumpling served on light fennel, veg & orange broth

EntréeSalmon crispy-skinned, with local Truffled Hassleback potato and dark green salad, micro herbs, with Vinofood Spiced orange & Riesling syrup

Main – Duck & Swiss brown stuffed mushrooms, bechamel style sauce & melted parmesan cheese-

Dessert – Chocolate, Almond & semolina drizzle cake with orange blossom, strawberries and cream, coated with decadent Vinofood Mandarin, Chilli & Shiraz Chocolate Sauce syrup

$48pp

ADD:  5 different wines on a Wine Flight or 250ml (Sweet or Dry) $18pp

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ALTERNATIVELY – MEZZE BOARDS, (Thursday to Monday), including Hot smoked salmon on Witlof (Belgian Endive), smoked trout, prosciutto, salami, hickory ham, and assorted condiments $18pp. (Walk not included).

Our chefs will prepare your lunch in anticipation of your arrival.  Please inform us if your plans change.

Formally called Nips & Nosh, Epicurean Lunch.

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