After negotiating lanes that wind through apple and cherry orchards, you’ll reach a simple-looking shed – inside there’s a handsome, rustic tasting room with jarrah floors and large picture windows. And the big reveal is outside: a steep vine-covered valley, flanked by several decks for dining. Beautiful in summer, the venue is equally enticing in winter, thanks to a large open fireplace and pleasant staff. The seasonal menu is tight, as is a small list of high-altitude wines, all sourced from the Lenswood estate. Pan-fried hapuku bathed with frothy mayonnaise and dressed with peas and caper powder runs on good looks and clean flavours. The charred leek and sheep’s yoghurt in the grilled lamb rump with cannellini beans are a great foil for shiraz. Desserts maintain the standard, using fruit from neighbouring orchards as the stars – notably a seasonal mix of blackberries with raspberry sorbet and yoghurt snow.
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide’s reviewers visit unannounced and pay their way.
Gourmet Traveller Restaurant Guide
Gourmet Traveller’s star-ratings, which range from zero to three stars, reflect reviewers’ first-hand experiences. The best-rated restaurants form our national Top 100. Our wine ratings, from zero to three stars, are made by wine editor Max Allen on the strength of the quality of the restaurant’s wine list. View our rating key here.
