Lunch Thu-Mon noon-3pm
There's an enchanting backdrop of undulating vineyards and a carefree vibe at Coriole winery's alfresco dining space. Bread, olives and superb tapenade arrive without fanfare as you browse a concise menu that celebrates the estate's range of wines, olives, oils and cheeses. Using ingredients sourced predominantly from the immediate area - including a kitchen garden and nearby vineyard - chef Tom Reid presents beautifully balanced and deceptively simple dishes to share, such as soft brioche with truffle-buttered duck liver parfait. Roasted, raw and lightly pickled beetroot, meanwhile, partner perfectly with generous scoops of fresh goat's cheese, cocoa-nib crumble and smoked beetroot ketchup. Finish with goat's curd panna cotta, strawberries marinated in mistelle and wasabi meringue shards, or linger over a cheese platter, including hard-to-find unpasteurised goat's cheese. Coriole captures regional winery dining at its best.
Share plates $8-$40