J and I toddled out to the Yarra Valley one Sunday for lunch at Yering Station. I love living so close to two areas (Yarra Valley and Mornington Peninsula) that offer great food and wine, plus some gorgeous scenery.
What we didn’t know when we booked was that a Farmer’s market was being held on the grounds of Yering Station, which made for a very busy and congested parking area. The vineyard had been opened up to allow people to park across from the vines. It meant a short walk was required to get to lunch, but offered views such as the below.
We didn’t have time to look at the market but it seemed popular and there was also a band playing.
We headed directly to the Wine Bar restaurant, where we were seated at a table next to the windows.
I absolutely loved the open light space.
And the view outside was lovely.
We kicked off with a glass each of the 2004 Yarrabank Cuvee Late Disgorged sparkling, a very fine example of how good Australian bubbles can be. This is made in conjunction with a Champagne house, which would possibly explain why it is so good.
I had trouble deciding between two dishes on the entree list, but once that was sorted, warm bread was provided, along with olive oil and dukkah.
J commented that he liked that we only had 1.5 pieces of bread each (and no more was offered) as there is no temptation to fill up on it and be too full to enjoy the rest of the food.
For entree, J had the marinated yabbies, crispy chicken skin, saffron vanilla sauce, black garlic crumb.
He inhaled the crispy chicken skin, but overall said he didn’t really rate this dish, not sure why though.
I had the pimento and rosemary crusted rabbit, pomme puree, jamon consommé.
I loved my entree, all the flavours went really well together. If you are not sure about ordering rabbit, give this one a go, the flavour was very mild.
For main course, J had the ocean trout, garlic prawns, gazpacho and pomegranate salad, minted labne.
He really enjoyed this beautiful piece of fish, and the different salad. He didn’t think the prawns were necessary.
I had the braised veal, caramelised onion tortellini, cauliflower puree, figs and prosciutto crumb.
No need for a knife to cut this piece of meat, it fell apart at the touch of my fork, it was sublime. I loved the sweetness of the tortellini, not so much the figs. And I know chefs don’t (or shouldn’t at least) put anything on a plate that can’t be eaten, but I still can’t get my head around eating pretty flowers, so I left them.
We shared the apricot and pistachio parfait with honeycomb dessert.
Unfortunately this was to neither of our tastes. I didn’t think the flavours or textures worked together, and I found the bits of pistachios in the parfait off putting.
Service got a little slow once the restaurant filled up, but we were in no rush, and the gentleman who served us was excellent.
Despite the few negatives, I thoroughly enjoyed lunch at Yering Station and would highly recommend it for lunch in the Yarra Valley.
And at this time of the year, the walk back to the car was very pretty.