Send to a friend

Print

del.icio.us this

Digg this

Simone’s

No visit to north-eastern Victoria is complete without dinner at Simone’s, a welcoming Italian-accented outpost that champions the region’s excellent produce: Harrietville baby trout, Eurobin goat, alpine Angus and more. After 25 years, Patrizia Simone’s cooking is as enticing as ever, but the increasing influence of her son, Anthony, in the kitchen is evident in inventive dishes such as handmade spaghetti with chunks of prawn, rockling, trevally, scallops and sweet squishy tomatoes all cooked in a preserving jar to seal in the delicate flavours. Stunning. So, too, rhubarb poached in prosecco served with cardamom-infused yoghurt and a surprisingly complementary and subtle white asparagus panna cotta. Sit back and enjoy every minute of this special gastronomic journey in the comfortable and spacious dining room, perhaps with a glass of Soave from the enterprising list.