Restaurant Merlot at Lindenwarrah, Milawa, Melbourne restaurant

Restaurant Merlot at Lindenwarrah restaurant - At the heart of the Milawa wine region of Victoria, you will find Restaurant Merlot at the luxurious Lindenwarrah Country House Hotel. Victoria's now has a dining and accommodation venue to match the best in the country.

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Restaurant - Restaurant Merlot at Lindenwarrah

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Lunch

Dinner

Restaurant Merlot at Lindenwarrah

Address:

Bobinawarrah Road
Milawa VIC 3678

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Contact:
Tel : +61 3 5720 5777
Fax : +61 3 5720 5700
Website: http://www.lindenwarrah.com.au

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Cuisine: Modern Australian

Chef: Chris Connors

License: Fully Licensed (no BYO)

Full menu unavailable - see below for selections

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At the heart of the Milawa wine region of Victoria, you will find Restaurant Merlot at the luxurious Lindenwarrah Country House Hotel. Victoria's now has a dining and accommodation venue to match the best in the country.

LOCATION
Restaurant Merlot is located two and a half hours from Melbourne in north eastern regional Victoria.

DETAILS
Restaurant Merlot in in the luxurious Lindenwarra Country House Hotel, surrounded by the attractions of excellent wineries, historic towns and alpine scenery. Located opposite the world Famous Brown Brothers winery, Lindenwarrah is a distinctive country house hotel and restaurant. It also features a courtyard, its own vineyard, landscaped gardens, ornamental pools, a swimming pool and spa centre.The Merlot restaurant is highly recommended for its delicious food. The focus is on featuring the best regional produce to create simple, stylish dishes that let the true flavours shine through.

North Eastern Victoria and the King Valley is a haven for lovers of gourmet food and wine. Lindenwarrah's restaurant, cafe and wine bar are among the finest in the region. The wine list also features a great range of regional Victorian wines. Outstanding local wines, including Lindenwarrah's own merlot, can be glass-matched by our sommelier to each dish on our innovative menu.

entrees

Twice bakes Milawa chevre and courgette souffle, drizzled with a red pepper coulis

Creamy leek and pine nut tartlet, homemade and served beneath a baby spinach salad

Cajun blackened quail , placed on a steamed kipfler cruch, topped with a pomegranate labna

Char-grilled baby squid tubes, marinated in a sweet sticky sauce, tossed through a vine rippened tomato and cucumber salsa

mains

Eye fillet of beef served with smoked paprika salted lattice chips, caramelised wotlof, red onion jam and merlot glaze

Atlanic salmon crusted with a paste of black olives, tomato and parmesan on tosted pine nut and garlic buttered spaetzle

Roasted free-range chicken breast on top of a chestnut and herb stuffing, honeyed carrots and finished with pan glazed jus

Sumac spiced lamb rump, roasted pumpin, chickpeas and red pepper stew with fresh-minted yoghurt

desserts

Torta di Santiago served with lemon myrtle ice-cream

Roasted rhubarb creme brulee and pistachio tuile

Valrhona chocolate tart topped with rose water creme fraiche

Espresso souffle served aside cinnamon ice-cream

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