Does wine taste better sipped in sight of the vines that produced it? Paringa Estate is here to aid the inquiry. You might begin the experiment with chardonnay matched to a fillet of Murray cod stuffed with a Flinders mussel mousseline, the sweet seafood amplified by the pairing.
Such impeccable technique is typical across the menu. Juicy scallop and slivers of smoked pork recline in a broth made from the hock, an unorthodox concept that truly sticks the landing. Tender lobster ravioli are splashed decadently with a note-perfect bisque.
Glossy jus further deepens the beefy richness of wagyu brisket, plated just-so to reflect the fine-dining setting: crisp linen, well-spaced tables, vineyard views. You might be lucky enough to spot some geese wandering among the vines.
Best for: Long relaxed lunches with a small group.
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