Winter at 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.”
*****************************************************************
Eleonore’s Restaurant
Executive Chef Mathew Macartney
Winter Menu
Two Courses $70.00 per person
Three Courses $95.00 per person
Eight Course Degustation $130.00 per person
If you would like matching wine please ask your waiter
For the best dining experience we recommend that the degustation menu is chosen by the entire table.
*****************************************************************
ENTREÉ
Pot-Roasted Partridge
pickled wild mushroom terrine, foie gras ballottine, sautéed cabbage and chestnuts
Slow-Cooked Rabbit and Jamón
apple purée, confit of celery and apple, smoked eel and rye toast
Seared Red Mullet
tagliatelle of calamari and fennel, citrus, Jacqueline emulsion
Kombu Cure Blue Fin Tuna Belly
confit egg yolk, teriyaki braised loin, dashi broth
Crisp Parcel of Persian Fetta
shaved beetroot and black truffle salad, beetroot jelly
Snails à la Bourguignonne
mushroom tart, crisp bacon, spiced carrot purée, snails in garlic butter
*****************************************************************
MAIN COURSE
24hr Roasted Saddle of Lamb
pumpkin purée, lamb silverside, young vegetables, quinoa, onion marmalade jus
Seared Suzuki Mulloway
barrigoule vegetables, smoked oysters, caviar and pearl tapioca
Rare-Roasted Venison
spiced red cabbage, chicory sponge, pear purée, chocolate jus
Smoked Grimaud Duck Breast
confit potato, foie gras cigar, caramalised quince, vanilla jus
Fillet of 9+ score Wagyu
braised oxtail in crépinette, parsnip purée, salt crust roasted beetroot,
horseradish cream, caramelised sweetbreads, prune jus
Roasted Pumpkin Cannelloni
black cabbage purée, sage beurre noisette, cinnamon emulsion
Accompaniments - $8.00
Gratin Dauphinois Potatoes
“Macaroni and cheese”
Seasonal Vegetables
Mixed red & green oak salad, witlof, house dressing
If you would prefer simpler options our kitchen would be happy to oblige
*****************************************************************
DESSERT
Head Pastry Chef- Adam Tippins
Cannelloni of Mandarin
brick pastry wafer, baked mandarin custard,
orange and pistachio cake, blood orange jelly, lemon thyme ice-cream
Passion Fruit Semifreddo
coconut macaroon, banana and lime ice-cream,
coconut Malibu anglaise, passion fruit jelly
Beurre Bosc Pear Soufflé
quince jelly, poached winter fruits, honey mascarpone,
ginger ice-cream
Dark Chocolate Fondant
liquorice and chocolate gel, chocolate soil, mocha foam,
star anise ice-cream
Warm Apple Cake
cinnamon custard parfait, rhubarb purée,
apple and blackberry compote
Cheese Selection
Chef’s selection of local & imported cheeses
served with house made accompaniments
Coffee, Tea & Petit Fours
$5.00
*****************************************************************
DESSERT WINE BY THE GLASS
2004 Allinda Double Picked Riesling $11.50
2005 De Bortoli Noble One $18.00
SINGLE MALT SCOTCH
Cardhu Highland Malt 12yo $12.00
Glenfiddich Special Reserve Highland Malt 12yo $14.50
Glendronach fully matured in Sherry Casks 15yo $14.00
Laphroaig Islay Malt 10yo $15.00
Oban West Highland Malt $15.00
The Macallan Highland Malt 12yo Glenmorangie Highland Malt 10yo $15.00
Dalwhinnie Highland Malt 15yo $17.00
COGNAC AND ARMAGNAC
Chabot V.S.O.P Armagnac. $10.00
1985 Domaine De Cousin Grand Bas Armagnac $24.00
1972 Delord Bas Armagnac $28.00
1961 Delord Bas Armagnac $32.00
Remy Martin V.S.O.P Cognac $17.00
Martell V.S.O.P Cognac $17.00
Remy Martin XO Cognac $26.00
Hennessy XO Cognac $26.00
Renier XO Cognac $26.00
J Normandin Mercier Fine Petit Champagne Cognac $28.00
Remy Martin Extra Fine Champagne Cognac $40.00
Hennessy Paradis Extra Rare Cognac $40.00
Poire Williams G.E. Massenez (William Pear Brandy) $17.00
Calvados $10.00
FORTIFIEDS
De Bortoli Old Boys Port $ 8.00
Galway Pipe Fine Old Port $ 8.50
Morris Rutherglen Tawny Port $11.50
Morris Rutherglen Muscat $11.50
Morris Rutherglen Liqueur Tokay $11.50
Stanton and Killeen Rutherglen Muscat $14.00
Campbells Liquid Gold Rutherglen Tokay $15.00
Campbells Classic Rutherglen Muscat $15.00
Seppelt D.P.57 Rutherglen Tokay $17.00
Seppelt D.P.63 Rutherglen Muscat $15.00
Chambers Rosewood Old Vine Muscadelle $15.00
De Bortoli Black Noble $15.00
Chambers Rosewood vineyard Rutherglen Muscat $15.00
Mr Pickwick’s Particular Port $16.00
Penfolds Grandfather Old Liqueur Port $17.00
Seppelt D.P.90 Show Tawny $25.00
Campbells “Merchant Prince” Rutherglen Muscat $40.00
Prices inclusive of GST.
Top of page
|
