LOCATIONLocated just off the Barton Highway, only 25 minutes north of Canberra.
DETAILSThis impressive 700 acre property in the Canberra wine region, is the largest privately owned vineyard holding in the area. The property formerly known as ‘Olleyville’ historically produced some of Australia’s finest wool. Nowadays, some 85 acres (32ha) are planted to vine including Riesling, Semillon, Merlot, Cabernet Sauvignon and Shiraz on the property’s most optimal vineyard sites.
Located within one of the region’s busiest winery cellar door facilities, the restaurant, operated by ex-Longrain sommelier Jai Dawson has become a Murrumbateman institution since opening in 2005, and in its first year was named ‘Best Restaurant in a Winery’ in the Southern NSW Regional Restaurant & Catering Association’s Awards for Excellence and went on to compete in the National Awards in Melbourne.
Ideally situated on the picturesque property with a smart yet informal ambience overlooking the vineyard estate, the restaurant lends itself to the same high quality dining experience that Flint has become known for.
EXECUTIVE CHEFGrant Kells trained at the world famous Connaught Hotel in London, having grown up in the United Kingdom. After much travelling, working in San Francisco, Barbados, Los Angeles and Thailand, the dynamic chef opened his first restaurant – Kell’s Kitchen, in Sydney with his brother Spencer. They later opened Flint Dining & Bar in 2008 and quickly realised their dream of becoming one of the best restaurants in Canberra.
MENUThe menu will incorporate elements of the Canberra offshoot and maintain a showcase for fresh local and regional produce, utilising the woodfire oven and grill to create dishes that are designed to be shared. The wine list will of course feature the wines from Shaw Vineyard Estate.
FOOD & BEVERAGEWith a cosy fireplace for those winter months and a beautiful outdoor terrace in summer, it is the perfect place to enjoy specialities such as carefully crafted terrines and the seasonal menu inspired by their kitchen garden on site. For dessert, it would be impossible to go past Flint’s Chocolate Terrine with Bitter Orange Sauce and Pistachio Ice-cream or for something lighter but no less decadent, An Espresso Martini served with local chocolatier handmade chocolates, Robyn Rowe.
FUNCTIONSFlint in the Vines is the ideal setting for functions particularly weddings with an open plan dining room catering for groups of up to 100 people. The vineyard, rose garden & farmland offer a wide range of options including superb photo opportunites.
CELLAR DOORCellar door open from Wednesday to Sunday 10:10am -5pm.
Breakfast Sunday 9:00am -11:00 am
Lunch Thursday to Sunday from 12pm and Dinner Thursday (3 for $50 Pizza), Friday & Saturday nights. Bookings recommended.