Eleonore's Restaurant Eleonore's Restaurant 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 $85.00 per person
Three Courses $98.00 per person

Chef's Tasting Menus From $130.00 per person
If you would like matching wine please ask your waiter
For the best dining experience we recommend that the tasting menu is chosen by the entire table.

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A la Carte Menu – Summer 2013

Smaller

Ceviche of Lobster & Scallop
watermelon, cardamom milk, alpine strawberries

Organic Zucchini Flowers
Yarra Valley Persian Fetta, brik pastry, upland cress

Suckling Pig
white onion pur
ée, rhubarb relish, black pepper jus

Miso-cured Kingfish
nahm jim sorbet, caramelised cashew, Thai salad

Sher Wagyu
house made kimchi, local shitakes, snow peas, dashi




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Larger

Chilean Sea Bass
chilli crab cannelloni, radish, fennel, avocado pur
ée

 Rare Roasted Venison
beetroot gel, walnut praline, apple cake, chocolate jus

Truffled Pea Tortellini
sweet corn custard, nasturtium, potato, toasted grains

Hay Smoked Duck Breast
foie gras, cherry, white peaches, vanilla jus

Yarra Valley Sirloin
chickpea chips, red cabbage slaw, bordelaise sauce

  


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Something to finish

Mango Mousse
coconut jelly, macadamias ice-cream, mango coulis

Vanilla Cheesecake
pistachio, macaron, honey ice-cream     
 

Chocolate and Balsamic Parfait
brandy snap, strawberries, sorbet

Pear Tart
white chocolate cremeux, lychee, mint fizz, pear cider sorbet


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Accompaniments - $9.00
Seasonal potatoes
Seasonal vegetables

Mixed red & green oak leaf salad, witlof, house dressing


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The Cheese Trolley at Eleonore’s

The trolley encompasses a selection of truly exceptional cheeses sourced locally
and from around the world.
From one day to the next the varieties can change, however we aim to present
an assortment of reoccurring cheeses and always include a range from the Yarra Valley.
Cheeses are served with a selection of house made accompaniments

Our cheeses are also available as an additional course for a $10.00 per person supplement


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"The Chateau is a substantial building...Mr. de Castella was noted for his hospitality, & most of the Governors & visitors of note in the early days have been royally entertained there."
Australian Vigneron (1889)