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
Eight Course Degustation $150.00 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.
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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, spearmint flowers
Apple crumble
Parsnip and honey ice cream, 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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