LOCATION
Just 15 minutes' drive from Hobart's CBD, Meadowbank Estate lies at the gateway to the beautiful Coal River Valley, which holds Tasmania's highest concentration of vineyards and cellar doors.
PROFILED BY DE GROOTS MEDIA
Surrounded by vines, at the entrance to Tasmania’s most highly acclaimed wine region the Coal River Valley, Meadowbank is a wonderfully inviting, double-storied architectural statement in itself. Unpretentious in its decor, it features rough-sawn timbers (Oregon beams that came as ballast in the apple ships returning from the Californian gold rushes over a century ago), a wall of huge glass folding-doors giving to the vineyard, and lofted gallery spaces. One such space has been transformed by celebrated local artist Tom Samek into a permanent art installation on the floor, telling the “Flawed (sic) History of Tasmanian Wine” since 1823, in a magical and whimsical jigsaw of timber mosaics and nonsense verse.
And the food, as they say, is well worth the detour – any detour. It’s an aesthetically felicitous blending of the modern and rural rustic, with chef Wayne Smith presenting artfully composed dishes. Wayne is a classicist and a paddock to plate purchaser, he buys whole beasts and dry ages them himself. He likes slow cooking and will hang a lamb for two or three weeks then slow roasts it for hours. His sauces are based on long simmered, deeply flavoured stocks. Wayne makes his own charcuterie and blood puddings, breads and pasta daily. His experience is in French provincial cooking and his dishes are a gastronomes delight. Combined with the vineyard’s exceptional wines, Meadowbank sits among the few at the very top of Tasmania’s city or country dining.
DETAILS
Wine has been produced under the Meadowbank label for 25 years, from fruit grown in its Derwent Valley vineyards, but this site (down a 7km gravel driveway in the middle of nowhere) was not welcoming to visitors and wine tasters. In July 2000 Meadowbank became accessible to virtually everyone by the establishment of a second vineyard, restaurant, cellar door and function centre in the Coal River Valley. Here Meadowbank combines the best of Tasmania's lifestyle attributes - the freshest and finest local produce, elegant cool climate wines, a seasonal program of artistic, musical and gastronomic events and spectacular sweeping views across the vineyard and the valley.
Chef Wayne Smith has taken hold over the menu and is producing seasonally-savvy, modern Australian (with a twist of French) cuisine. A picturesque setting, including a sunkissed flagstone terrace, offers an ideal way to enjoy your meal.
A la carte lunches are available from noon until 3pm daily and fresh coffee, snacks and wine tastings are available throughout the day from 10am to 5pm.
HEAD CHEF
Wayne Smith has taken over as head chef at Meadowbank Kitchen. Under his helm the menu has taken on a classical paddock-to-plate approach. Whole beasts are being dry-aged on-site, slow cooking has become a feature and influences from French provincial cooking have creeped in. Sauces are based on long-simmered, deeply flavoured stocks and desserts feature delicacies including Wayne’s specialty of souffle served with vanilla bean ice-cream.
FUNCTION FACILITIES
Meadowbank Estate offers some of the state's best function facilities. There is a private meeting room which seats up to 24 people, boardroom style; a cellar for group wine tastings and the Barrel Room for daytime or evening functions. So whether it's for a wedding, a meeting, cocktail party or corporate lunch or dinner, there is an appropriate space for functions of all styles and sizes.
The Meadowbank approach to functions reflects that of the restaurant - to bring each and every customer the highest quality fresh produce. The standard of function food at Meadowbank is second to none in Tasmania.
One of Tasmania's most awarded wineries and restaurants, Meadowbank Estate features a stunning a la carte restaurant, function facilities, art galleries and cellar door, all with spectacular views over the Coal River Valley. With all wines available by the glass, and a French provincial inspired restaurant menu, it's a perfect opportunity to sample some slow cooked dishes with matching wines.