Lunch Wed-Sun noon-2.30pm;
Dinner Fri-Sat 6pm-8.30pm
You can watch the changing seasons from Paringa Estate's rustic dining room. Floor-to-ceiling windows frame the vines, where plump geese wander and purple-handed winemakers dart about during vintage. Top-rated wines are showcased on the estate-only wine list, which spans new releases and hard-to-find back vintages. Nature's ebb and flow is expressed in the kitchen, too, where chef Julian Hills draws on Victorian produce for his beautifully plated fare. There might be wallaby tartare with rye crisps, a vivid caper emulsion and a soft-centred quail egg, or a rainbow-hued medley of beets, blooms and grains. Main courses flatter the estate's stellar red wines, as with the generous pork dish of sticky caramelised belly, blush-centred cutlet, apple and salt-roasted kohlrabi paired with a glass of pinot noir. Pot-roasted quince with rhubarb, shortcrust pastry-flavoured ice-cream and peppy dehydrated apple completes the staunchly seasonal package.