A change of ownership in early 2016 has seen both the interior of the Carlton Wine Room and its culinary team refreshed and renewed. Chris Haydon (ex-Saint Crispin) now heads up the kitchen. European dishes are still on the menu here, though, and they continue to allow seasonal ingredients to shine. Situated in a restored nineteenth-century heritage-listed building, the Carlton Wine Room offers four different areas in which to dine or graze.
Although the fresh and exciting menu is European in nature, Australian native ingredients are used liberally across the dishes. Kangaroo carpaccio is a visual treat, with thin slices of deep pink meat accompanied by vivid green shredded broccoli. Spicy pepperberry and umami oyster cream boost the flavours in this dish. Dry-aged Macedon duck breast is beautifully balanced with pickled rhubarb, smooth butternut puree and burnt honey. The blend of sweet and savoury flavours is absolutely divine.
PSST! For a unique function space, you can’t go past the Cellar – lined with bluestone, it is accessed via a secret stairwell.