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52
Ten Minutes by Tractor
Modern Australian
Ten Minutes by Tractor
-38.394716,144.994116

Pray you're not the designated driver when visiting this cottage overlooking the vines, because the wine list is as tempting as the menu. You might start local with the vineyard's sophisticated McCutcheon chardonnay, a fine match for triangles of rare tuna with a deconstructed gazpacho, then take a detour to Italy for a pinot grigio with delicate rabbit terrine, and finish with Burgundy as a foil for lamb rack, boned and paired with pumpkin and raisins. While this may not be the peninsula's most spectacular dining room, it compensates with arguably the region's most polished service, attention to detail (from fine Riedel glassware to Cutipol cutlery) and simple elegance. There's classicism, too, in the cooking, through to poached strawberries with lemon curd ice-cream, white chocolate foam and lemon chiboust. No surprise, then, that Stuart Bell, chef here since 2007, came via Jacques Reymond and Philippe Mouchel. A Tractor more refined than rustic.


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Three glasses
  • Price:
  • 2 courses $69, 3 courses $92;

    Dégustation $114

     

  • Feature:
  • Licensed
    Vegetarian
    Wheelchair Access
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Stuart Bell

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