A day in the vineyards couldn't be better complemented than by an elegant wining and dining experience at this popular a la carte restaurant. Offering rustic Italian cuisine, executive chef Heath Dumesny has accrued a wealth of knowledge during his travels and his worldly palate informs the ever-changing menu at De Bortoli Winery and Restaurant. Antipasti starters and tasting plates rarely go out of fashion, and the pasta, risotto, and traditional dishes feature everything from pork to rabbit. Enjoy a De Bortoli garden mint tea or sip one of the many local wines while soaking up the fabulous views of the vineyards.
Adam Bub
Open
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t
w
t
f
s
s
Breakfast
Lunch
O
O
O
O
O
O
O
Dinner
O
Late
Daily noon-3pm Saturday 7pm-10.30pm
European and Italian
Entree: $15-$22
Mains: $29-$38
Dessert: $9-$14
Degustation menu:
5 courses,
$65
Set menu:
4 courses,
$65
Sunday set menu four courses $65; chef's menu Mon-Sat 4 courses $55/$75 and 5 courses $65/$90
Payment accepted: MasterCard, Visa, Diners Club, American Express and EFTPOS
Licensed. Wine is available by the glass.
Vegetarian options available
Children's menu
This venue accepts bookings. It is advisable to make a reservation ahead of time. Group bookings are supported.
Seats 110
Outside dining area
Wheelchair access
and wheelchair-accessible toilets
What you say about De Bortoli Winery and Restaurant
All reviews and ratings are the expressed opinions of our users, and in no way reflects the opinions of yourRestaurants, its staff and its affiliates.
Posted by:
Ashley Ng
|
3 December 2006, 9.04pm
Enjoy the meal at a very leisurely pace
Find an excuse to visit De Bortoli's Winery. An excellent winery, only a short drive out of Melbourne, there are not many better ways to spend pleasant Sunday afternoon. The drive along Melba highway reveals many Yarra Valley treasures, not at least the spectacular scenery.
De Bortoli's has established itself as one of the best in the region, with consistently good drops which can be sampled and purchased from the cellar door. There is also an excellent and recently opened cheese room on premises. Just around the corner and up the stairs, is the restaurant.
The restaurant is large and can seat up to 110 people amongst its numerous niches. On this Sunday afternoon, it was booked out - indeed I recommend you book a month in advance, as this is the rule rather than the exception. We sampled the seasonal set five course menu for $65/head sans wines ($90/head gets you a wine selected to compliment each course - just make sure you get someone to drive you home!), and for the price, the value is excellent.
The olives, pork terrine and zucchini and parmesan frittata with the antipasto plate set the tone nicely. The compulsory freshly baked bread crusted with sea salt and the olive oil was excellent. The primi platti was a selection of two pasta dishes - the first was a revelation - the braised chicken in white wine and garlic, was melt in mouth superb and contrasted well with the texture of perfectly done al dente spaghetti. The baked canneloni with ricotta, spinach, tomato and mozzarella, however, was a bit dry and tough for my liking. The pan fried Hiramasa Kingfish with a salsa salad based around a red wine vinegar was excellent, but we could have done with a larger serving for our table. Unfortunately, the roasted veal shoulder that followed came after a protracted break that probably reflected the ratio of patrons to the the wait staff, who apologised profusely on its arrival. It was however, well worth the wait - tender and succulent and set nicely against the sweat peas and carrots with a saffron and bay rice pilaf. The final course was a chocolate and orange torte, which was excellent and complimented well by the fresh rasberries in a vanilla cream. The wines were exemplary.
All in all, I couldn't think of many of many other ways to better spend several hours in the Yarra Valley, and a trip to the table of Chef Cameron Cansdell is well worth the drive.
Food:
Visit: Sun 3 December 2006
Mealtime: lunch
Service:
Atmosphere:
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