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Summer 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.”

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Eleonore’s Restaurant

Executive Chef Mathew Macartney

Summer Menu

Two Courses $85.00 per person

Three Courses $95.00 per person

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ENTREÉ

Four preparations of fish
Himalayan salt cured blue fin tuna, paper bark roasted Buxton slamon, scampi tartar with
ocetra caviar, miso cured kingfish

Liquorice Spiced Partridge
'waldorf salad', partridge rillets, apple jelly, shaved fois gras. oak caramel

Heirloom Tomatoes
Bocconcini leaf, tomato foam, organic roquette, tomato chips, olive jam

Sauté of Pearl Meat in XO sauce
Organic radishes, Enoki mushrooms, spring onion, dashi jelly

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

Steamed and Grilled Sea Eel
Crisp sushi, avocado mayonnaise, teriyaki braised mushrooms, white asparagus, flying fish roe
 
 
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MAIN COURSE

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

Degustation of Salt Bush Lamb
White bean purée, summer vegetables, olive jus, eucalyptus bubbles

Potato and Truffle Ravioli
Sautéed green and white asparagus, salsify and wild mushrooms, nasturtium coulis

Roasted Grimuld Duck Breast
Smoked banana purée, fois gras parcel, pumpkin pie, baby figs, Pedro Ximenez glaze

Coffee-Roasted Venison
Pear purée, chocolate and cherry jus, beetroot and cocoa sponge, crème fraich

Seared fillet of Snapper
Thai style bouillabaisse, steamed marron, sautéed calamari, local heirloom tomatoes and zucchini

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

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DESSERT

Chocolate Coulant
Milk and mint sorbet, chocolate soil, peppermint tea ganach, spearmint flowers

Textures of tropical fruits
Young coconut jelly, mongosteen pudding, pineapple rocks, pina colada truffles, ponzu ice

White and Yellow peach cylinder
Apricot cake, goasts cheese frosting, blood plum jelly

Selection of ices
Banana ice-cream with salted caramel popcorn,
Green apple sorbet with candied walnuts,
Apricot sorbet with vanilla sable

Seasonal Berries
Dehydrated raspberry sponge, yoghurt sorbet, bubblegum sherbet, strawberry leather,
blueberry semi-freddo, fresh berries

Cheese Trolley
Chef’s selection of local & imported cheeses
served with house made accompaniments

Coffee, Tea & Petit Fours
$5.00

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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.