Once home to Dame Nellie Melba, the Coombe Yarra Valley estate now operates as a winery and also as a dining destination, with the restaurant team headed up by Chef Neil Cunningham.
Floor-to-ceiling windows offer striking views of the landscaped grounds, while the dining area itself is a open space resplendent with authentic rustic wooden tables, and drop-globe lighting and skylights casting pools of light around the room.
Chef Cunningham’s approach to food focuses on showcasing the best of Australian local and seasonal produce, including ingredients from the Melba vegetable garden and orchard. To start, try the Hervey Bay scallops, elegantly presented in shells, with a criss-cross charring. They are served on a bed of well-seasoned pea puree, with black pudding crumb adding an extra punch of flavour. For mains, the beef cheek is a popular dish. The slow-cooked beef is served with an intense, reduced bourguignon sauce, along with potato dauphinoise, cleverly presented as a layered slice, which counterpoints the rich elements on the plate.
PSST! Book in early to take a guided garden tour, and finish off with a tasting at the cellar door.
Reviewed for the 2019 Guide
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