REVIEW
With a graphic-design degree tucked up the sleeve of his chef’s whites, Julian Hills brings an artist’s sensibility to the kitchen, balancing flavours, texture and pops of colour. And thanks to a smart revamp, Paringa’s interiors now match that contemporary aesthetic. Rich timbers, a black leather banquette and charcoal carpet bring a fresh level of refinement to a light-filled dining room, overlooking Paringa’s vineyard and winery. Browse rare back vintages from the estate’s cellar on the exceptional wine list. Then take your pick of Hills’ assured dishes, perhaps spanner crab, crisp chicken skin and sautéed grains, loosely bound with jus and a confit duck yolk, or duck breast with pickled quince and a kataifi-wrapped cigar of braised leg meat. Pretty desserts draw from the region’s bountiful orchards in dishes such as smoked apple mousse with wattleseed ice-cream and jube-like nubs of roasted quince.
Phone:
(03) 5989 2669
Website:
Bookings:
Bookings recommended
Features:
Licensed
Vegetarian-friendly
Wheelchair Access
Impressive Wine List
Accepted card types:
American Express
Eftpos
MasterCard
Visa
Chef(s):
Julian Hills
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide’s reviewers visit unannounced and pay their way.
Gourmet Traveller Restaurant Guide
Food: ★ ★
Gourmet Traveller’s star-ratings, which range from zero to three stars, reflect reviewers’ first-hand experiences. The best-rated restaurants form our national Top 100. Our wine ratings, from zero to three stars, are made by wine editor Max Allen on the strength of the quality of the restaurant’s wine list. View our rating key here.
