Tarrawarra

Tarrawarra has long been famed for its pinot and chardonnay and modern art museum but, thanks to chef Mark Ebbells, this Yarra Valley stalwart is now also worth visiting for some of the most creative and downright delicious food you’ll find in a winery setting.

Rare kangaroo, garlic, blood lime. Picture: Born Social

311 Healesville-Yarra Glen Rd, Yarra Glen

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tarrawarra.com.au

Tarrawarra has long been famed for its pinot and chardonnay and modern art museum but, thanks to chef Mark Ebbells, this Yarra Valley stalwart is now also worth visiting for some of the most creative and downright delicious food you’ll find in a winery setting.

Ebbells is making the most of the quarter-acre kitchen garden at his disposal, putting it to use in combinations you probably haven’t seen before, but will want to eat again.

Such as a fine dice of pumpkin and crisp apple bound in cashew cream and topped with quince and Yarra Valley salmon roe.

Wow.

Rhubarb tart. Picture: Born Social

Pumpkin, sandlewood nut, salmon roe, quince. Picture: Born Social

Silken trout served on an artful squiggle of Jerusalem artichoke puree is a heavenly combo of the earth and sea. A sheet of liang pi – a Chinese flat noodle – covers beef in a spicy mountain pepper sauce with feijoa providing an unexpectedly comfortable bedfellow, while the famous Four Pillars “gin pig” comes with a stuffed wombok parcel that’s like the poshest dim sim you’ve ever seen.

It’s a knockout.

It’s innovative, confident cooking that’s backed up by staff who can talk the garden walk, with estate wines that remain elegant and eminently approachable. A long-time favourite with renewed energy that’s palpable and supremely enjoyable, Tarrawarra 2019 is a terrific surprise.

Must eat dish: Gin pig with kohlrabi

Cuisine: Contemporary

Chef: Mark Ebbels

Price: $$

Open: Lunch Tues-Sun 12-3pm

Instagram: @_tarrawarra_