A FRESH TASTE OF SPRING

It’s springtime. One of the best times to visit a winery – the vines, which were bare only a month ago are filling with growth, preparing to exude delicious grapes which will one day fill a sparkling wine glass. Flowers are blooming, undergrowth flowers are popping, the air feels different, carrying a sense of optimism for the season ahead. 

Maybe we’re romantics, but it really is a great reason to jump in the car and come for a day trip to the Yarra Valley, where our chef has just unveiled a new menu to pair with the season.  

As always, oysters are a given at Chandon. Is oysters and sparkling wine cliché? Yes. A match made in heaven nevertheless? Absolutely. And Chef Joshua Smyth has whipped up some epic extras for topping, including a tomato gazpacho (a Spanish-style soup) with watermelon, jalapeño and coriander. Seriously refreshing. Honestly, imagine that followed by a sip of Chandon. Chef’s kiss. 

Speaking of chef – he’s on the nostalgia train. We almost fell off our chairs when we saw a potato cake on the menu. Alas, he’s made it fancy with a caviar-style dip - salmon roe taramasalata with salt bush and pickled onion. We said approachable luxury. He said “Hold my Chandon.”

There’s something that reads “pure black wagyu striploin tartare, puffed rice, sushi seasoning, crispy nori and ponzu mayonnaise” – so, deconstructed sushi. It tastes as crisp and fresh as a dip in the ocean, but light enough to save room for dessert.

There’s pintxos. If you were home in dreary Melbourne watching friends and colleagues frolic in Europe this year (clearly no one’s resentful here) – we took on the task of googling all the Spanish words you need to know. Think a bread-based canape with Wagyu bresaola (fancy dried beef) and tomato with Ironbark cheese (a semi-hard, local cheese with Comté vibes but a distinct Australian Identity). Extras include cheese curd, piquillo pepper (sweet without the heat!) and anchovy, or cherry tomato, basil, green olive and cured egg yolk. We suspect chef may also be longing for a European holiday.

There’s a half-grilled Hazelden chicken with native pepper jus, chimichurri and grilled lemon. A fresh and delicious classic. No notes.

A certain Estate Director has an affinity for chips, so you know they’ll always be a staple on the menu – this season with tomato and thyme salt, grain mustard and roasted garlic mayonnaise. Thank goodness for a Chef who understands the art of fries.

Hero dishes from the restaurant will also be available for walk-ins in the lounge bar, as will the Chandon grazing plate, filled with a daily selection of local produce that makes the perfect snacking partner for bubbles and good company.