Another food and wine adventure from talented chef Simon Tarlington and the team at Highline Restaurant. This visit we embarked upon their Winter 2017 – Paddock to Plate Degustation Journey. To accompany our dishes, we were guided through an exceptional wine list by the knowledgeable and fun sommelier, Sonya. As anticipated, another most enjoyable dining experience.
Valdesil Godello Sobre Lias – Vilamartin De Valdeorras, Spain
Farmhouse Greet – Vegemite Scroll w/ Pork Fat
Albino Rocca – Dolcetto D’Alba, Barbaresco, Italia
Oak Valley Lamb, Celeriac, Quince, Sorrel
Qunita do Ameal Loureiro Branco Seco – Portugal
Moreton Bay Bug Cooked in Paperbark, Pumpkin, Black Garlic, Lemon Thyme
Mount Pleasant ‘Eight Acres’ Semillon – Hunter Valley, NSW
2014 Pyramid Valley ‘Growers Collection’ Kerner Estate Pinot Blanc, Marlborough, NZL
Oak Valley Egg Fried Rice, Tasmanian Sea Urchin, Mushroom
2013 Felsina ‘Berardenga’ Chianti Classico, Tuscany, ITA
The Coravin enables the pour of 60 Wines by the Glass at Highline!
Oak Valley Beef, Mussels, Jerusalem Artichoke, Burnt Onion
Butter Lettuce w/ Buttermilk Dressing
Gippsland Duck, Australian Pepper, Old Garden Leaves
Lindemans Framboise Lambic Beer, Brabant, BEL
Sweet Potato, Pomegranate, Ginger Bread
2013 MA Mas Amiel – 100% Grenache Noir, made in Vintage Port style.
Camp Fire Marshmallow
Bridge Road Brewery Robust Porter, Beechworth, Vic
Highline Restaurant at The Railway Hotel
29 Chapel Street
Windsor 3181
