Vine+Dine Journey Lunch ExperienceHeritage Estate’s gourmet “Vine+Dine Journey” starts with a Vineyard Walk & Talk, then in the winery, a Sommelier Wine Discussion, and finally, the chef explains the providence of the produce. Take a glass of our sparkling wine into the vineyard. Interact with the viticulturist who will explain the processes of growing fine wine grapes in the High Country. Experience and delight your senses with our 5-dish/wine experience presented Friday to Monday; on the hour. In the vineyard smell the beautiful roses at the end of the rows. Learn about pruning, the importance of terroir (soil), and the advantages of high altitude, cool climate. Inside, the soaring ceilings, huge fires, and a brilliant cellar door is the setting. Learn about the winery antiques. The sommelier will explain the way the wines were made. The international chef prepares fresh seafood, game meats and local produce. The aromas and flavours will create a memorable experience and enhance your understanding of the nuances of food/wine pairing. To avoid disappointment, bookings are essential. Location: 747 Granite Belt Dr, Cottonvale Q 4375
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- VINEYARD WALK & TALK
- SOMMELIER WINE DISCUSSION
- CHEF DISH EXPLANATION
Presented Friday, Saturday, Sunday and Monday, on the hour. Allow 1hour to 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, homemade olive tepenade, chilli tomato Quetta.
Soup –Crème Vichyssoise Glacée: Diat was born in Vichy, France, where hot potato and leek recipe was a traditional dish. So, for the opening of the Ritz-Carlton Hotel’s rooftop garden, he decided to serve the soup of his childhood, only cold and with cream. Accompanied with crispy Prosciutto, croutons & beetroot reduction.
Entrée – Swiss Brown Mushrooms: Roasted pulled, smoked chicken & leek inside swiss brown mushrooms, on a Vinofood spiced orange & reisling sweet potato, with grilled pecorino
Main – Mountains Meet the Sea: Fresh squid filled with black rice & beef, on a rich marinara sauce with roasted heirloom tomatoes & butterfly Mooloolabah prawns.
Dessert –“Sbriciolata Torta” Luxurious chocolate & coffee layered cake w Moonshine Madness internal bombs and Vinofood mandarin, chilli chocolate & shiraz.
ADD: 5 different wines on a Wine Flight or 250ml (Sweet or Dry) $18pp
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. Menu changes seasonally and maybe different to your booking date menu.
Location: 747 Granite Belt Dr, Cottonvale Q 4375