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The Barrelroom launches deluxe winter degustation

The Barrelroom is launching a six-course winter degustation menu at Ballandean Estate’s signature restaurant this weekend.  This will be the first time since COVID-19 lockdown in April 2020 that visitors can experience a degustation in the rustic heart of Queensland’s oldest family owned and operated winery.

Owner-chef Matt Wells says,

The onset of winter has been accompanied by yet another influx of wine tourists at the cellar door. Our weekend restaurant seatings are booking out weeks in advance.

MATT WELLS

“Brass Monkey season on the Granite Belt calls for warming, rustic comfort food, surrounded by our 150-year-old port barrels. We are offering up a Mediterranean degustation that showcases our classics with a twist and the best of local produce.

“Our degustation patrons will start with The Barrelroom’s much-loved Wild Mushroom Soup, made with local field mushrooms and Ballandean truffles, finished with black truffle oil and served up with house-baked crusty Italian bread.

“Southern Downs Beef Carpaccio en croute is followed by an entrée of Pan-fried Quail served with gorgonzola corn bread, raisin puree, and balsamic-braised pears in a rocket and parmesan salad.

“For mains, we are dishing up a Duo of Lamb: sous vide lamb belly roulade, filled with a farce of lamb mince, pine nuts, sumac and raisins, plus a seared lamb backstrap with smokey baba ganoush and a panzanella salad, finished with herb and lemon oil.

“To cleanse the palate, we serve a lemon sorbet spider made from Ballandean Estate’s Range Reserve Sparkling and a dollop of vanilla ice cream.

“Rounding out the degustation experience will be a sinful dessert such as white wine poached Stanthorpe pears with vanilla ice cream, topped with grated Reggianno.

“The degustation menu is $95 per person. For $145, diners can enjoy each course matched with some of Ballandean Estate’s finest wines, sourced from 50-year-old Shiraz vines and the iconic Opera Block.

“If you are keen to try The Barrelroom’s winter degustation menu, we suggest that you book now to avoid disappointment.”

MATT WELLS

The Barrelroom has built its reputation as a must-stop foodie destination thanks to its fresh interpretation  of Italian-Australian fare, a reflection of Ballandean Estate’s rich Italian migrant history.

The  restaurant  is open for dine-in Thursday to Monday for lunch, and on Friday and Saturday for dinner. 

Menu at www.barrelroomrestaurant.com 
Call 07 4684 1326 or text 0448 822 203 to book a table.

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