Acclaimed Chef Teage Ezard (EZARD, Gingerboy) has designed the menu at the stunning Levantine Hill winery and the kitchen is run under Head Chef Luke Headon.
The aesthetic surrounds of this estate are breathtaking: a beautiful architecturally designed interior with an open cellar door and panoramic views of the vines.
The gastronomic all-day dining menu starts with smaller sharing plates like spiced lamb pita with yoghurt, parsley and fresh lemon. Looking as pretty as a rainbow, sugar-cured salmon has dollops of goat cheese, pickled fennel and puffs of rice. A soy-braised beef cheek is rich and sticky with a kimchi and apple slaw to cut through the richness. Fish of the day may include a fresh barramundi served whole with strips of lemon, dill and a herb salad. The signature restaurant has an eight-course degustation starting with a red claw yabby and includes duck breast with caramelised yoghurt and pork belly with green pea, garlic and red wine.
PSST! Make sure you head to the cellar door to try their fantastic acclaimed wine.