Dinner Tue-Sat 5pm-10pm
With its "ode to Clare" offering of 30-plus local rieslings, Seed not only pays tribute to the region's most famous wine style but gives a clue to its intentions. Behind the rough-hewn timber, galvanised walls and mismatched chairs is a polished restaurant distinguished by genuine, generous service and accessible, wine-friendly food. Start with duck pâté, house-smoked salmon, or a selection of salumi with lightly pickled vegetables. Rainbow trout baked in paperbark and served with smoked mascarpone and capers is an especially good match for riesling. Eagle Spirit suckling pig is a must, with succulent belly, shoulder and loin cuts ringed with fine crackling and accompanied by Pedro Ximénez-soaked prunes and quince jelly. To finish, choose from a wide-ranging board of Australian and imported cheeses, or a delicate burnt lemon tart, crisp pastry complementing its citrus custard.
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