Eleonore's Restaurant

Eleonore's Restaurant, Chateau Yering

Eleonore de Castella

Dr. Jean Francois Paul de Castella and his wife, Eleonore, were Swiss from the district of Neuchatel. Sophie Montmoullin, a daughter of another leading Neuchatel family, married Charles Joseph La Trobe, migrating to Port Phillip in 1837. Sophie La Trobe wrote home of the then Colony’s potential and progress in glowing terms. The added encouragement provided by Governor La Trobe resulted in a substantial number of Neuchatel residents migrating, many choosing to settle in the Yarra Valley.

Paul de Castella was born in 1827 and worked for a Swiss Bank before a short trip to England. De Castella arrived in Melbourne in November 1849. In July of the following year he purchased Yering Station from William Ryrie.

De Castella subsequently developed Yering into a world-class winery, attaining wide recognition at London, Paris and Bordeaux Exhibitions, culminating in the award of the only “Grand Pris” presented to the Southern Hemisphere at the Paris Exhibition of 1889.

Eleonore was a sophisticated hostess, who entertained in the grand manner. She instilled in her son Paul an appreciation of gracious living, refined cuisine and quality wines. Eleonore’s Restaurant has been named in her honour.
The Australian Vigneron reported in 1889:
“The Chateau is a substantial building, surrounded by a 15 foot verandah.
On entering one is struck by the loftiness of the rooms, and the handsome fittings and decorations that equal those to be found in an old English home.
Mr. de Castella was noted for his hospitality, and most of the Governors and visitors of note in the early days have been royally entertained there.”

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Eleonore’s Restaurant

Executive Chef Mathew Macartney

Two Courses $90.00 per person
Three Courses $105.00 per person

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ENTREÉ

Four preparations of fish

Himalayan salt cured blue fin tuna, Confit of Buxton salmon,

scampi tartar with Yarra valley salmon roe,

smoked kingfish 

Squab roasted in liquorice spice

Chestnut puree, wild mushrooms, Truffle bread and butter pudding,

violet emulsion

Seared red mullet

Singapore style chilli mud crab, Jerusalem artichoke puree,

puffed black glutinous rice

Yarra Valley Dairy Persian feta cigar

Shaved heirloom beetroot, pear and walnut salad,

white chocolate and clove crumb

Crisp Kurobuta Pork Belly
seared scallops, rice paper roll, avocado mousse, sesame pudding, Nam Jim

Slow-Cooked Rabbit and Serrano Terrine
Petit pois à la française, crumbed rabbit cutlet, rabbit cannelloni

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MAIN COURSE

   Roasted Grimaud Duck Breast

Smoked banana puree, Foie gras parcel, pumpkin pie, baby figs,

Pedro Ximenez glaze

  Coffee-Roasted Venison

Pear purée, chocolate and cherry jus, beetroot and cocoa sponge,

                crème fraich                 

Potato and Truffle Ravioli

Sautéed green and white asparagus, salsify and wild mushrooms,

nasturtium coulis

Sweet red curry marinated lamb loin

Eggplant puree, Confit lamb shoulder, yogurt puree, pickled cucumber

Crisp seared Murray cod

Grilled calamari and pearl oysters, toasted cauliflower,

jellied roast almond broth

Charcoal grilled Sher Wagyu fillet

White onion puree, heirloom carrots, bone marrow jus, Jerusalem artichoke and truffle gallette

Accompaniments - $8.00

“Macaroni and cheese”

Seasonal Vegetables

Mixed red & green oak salad, witlof, house dressing

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DESSERT

Hot Chocolate Coulant

Milk and mint sorbet, chocolate soil, peppermint tea ganach

Apple crumble

Honey ice cream, parsnip puree, quince pudding, ginger custard, rhubarb jelly

Banana and mascarpone semi freddo

Maple jelly, pistachio soil, liquorice caramel, lemon fizz

Selection of ices

Quince ice cream with madras spiced fairy floss

Mandarin sorbet, almond praline, citrus salsa

Mille feuille of macadamia parfait, frangelico caramel sauce


Pineapple Polenta Cake
Mango cloud, palm sugar caramel, coconut sorbet, lime panna cotta, lemongrass tapioca

From the trolley

Our selection of some of the finest cheeses sourced from around the world and locally.

Featuring Yarra Valley Dairy’s hand made ‘Neige’ and aged exclusively for Eleonore’s restaurant.

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