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Centennial Vineyards Restaurant
Centennial Road, Bowral, NSW.
Out There magazine - Issue 22
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As far as picturesque vineyards go, Centennial Vineyards in the NSW Southern Highlands would have to be the pick of the crop. The rather grand-looking cellar door and restaurant are perched high on the site, with sweeping views over the vines. The restaurant has a vaguely Tuscan look combined with a warm and rustic country feel, and an eclectic assortment of decorative objects. The floor, tables and chairs are all timber, there’s a comfy sofa near an open fire and a gorgeous Tuscan-style courtyard. Head chef Luke Croston serves inspired country fare with an emphasis on seasonal local produce.
The olive oil, served complimentary with bread for dipping, is made locally and all the icecreams and sorbets are made in-house. Cured salmon, also done in-house, makes a simple but effective entrée, accompanied by potato and chive salad, baby cress and crispy onions ($19). There’s a farmhouse platter, ideal for sharing, and a full range of estate wines, with a Reserve Chardonnay the stand-out. The Moreton Bay bugs with chill tomato and lime glaze are a treat: thankfully the chef obligingly agrees to serve them as a main ($32) rather than an entrée ($20). Other choices include roast pork with crackling and caramelised apples, lamb on a cassoulet of beans, and a delicious-sounding duck broth with cinnamon and duck dumplings that will have to wait for another day.
© Christine Salins
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