Pipeclay Pumphouse
Modern Australian
Pipeclay Pumphouse
-32.614457,149.573329

There are admirable people who embrace farm-to-fork dining to reduce the emissions created by transporting foodstuffs. Chef Andy Crestani adopts farm-to-fork principles to ensure his dishes are fresher, more nutritious and infinitely more flavoursome. Conveniently, much of his produce comes from the Robert Stein vineyard estate on which the restaurant sits. Old World pigs attain a New World sensibility in dishes like roasted pork loin with pork and ham terrine, cauliflower, glazed shallot and roasted peach. A nearby chook shed contributes twice-cooked chicken with a truffled boudin blanc, corn and bacon crumbs. And there's the delicious playfulness of smoked duck breast with duck liver parfait, figs, pear and candied walnut. The interior is as locavore as the produce, with recycled materials from the farm featuring prominently. Wines are pretty much all from the Stein portfolio - and that's no bad thing.


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At a glance

  • Price:
  • 2 courses $55

    3 courses $65

    7-course dégustation $85

    10-course dégustation $125

     

  • Feature:
  • Licensed
    Wheelchair Access
    Outdoor dining
  • Cards:
  • Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Andy Crestani

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