LOCATION
About half an hour’s drive from Melbourne CBD.
DETAILS
The contemporary restaurant and bar at one of Australia's most luxurious boutique hotels, The Mansion Hotel & Spa at Werribee Park, is being embraced by gourmets, food lovers, and those who enjoy the experience of dining well. With breathtaking views overlooking the formal gardens of Werribee Park, Joseph's Restaurant and Bar provide a relaxed and luxurious atmosphere where every aspect of food and service is carefully and professionaly considered.
Open for breakfast, lunch and dinner, Joseph's Executive Chef Michael Giarrusso presents modern Euro-inspired cuisine to complement an extensive wine list featuring many superb premium varieties. Joseph's also hosts a range of innovative food and wine events throughout the year and host special lunches and dinners for Mother's Day, Christmas, New Year’s Eve, and Valentine's Day.
PROFILED BY DE GROOTS MEDIA
Joseph’s is well worth the journey out of the high-rises of Melbourne’s CBD. The restaurant is part of The Mansion Hotel & Spa, which can be found by veering off the Geelong freeway and following the turn-off which leads to the hotel, the Werribee Zoo, the national rose garden and equestrian centre. The mansion has its own unique history, including some years as a seminary. It’s an extremely handsome venue now, surrounded by bush and cultivated gardens, and Joseph’s comes part of the package. The restaurant is simply furnished in dark colours and is elegant without being fussy. There’s a separate bar that doubles as a breakfast area.
The menus are designed for a minimum of two courses at lunch and dinner, or you can indulge in a multi-course degustation, with or without wine. The food is cleverly modern, combining ingredients and techniques in surprising ways. The Caesar salad starts with lettuce leaves, a poached egg, white anchovies, chorizo crumble and parmesan tuile in a bowl, to which a lettuce soup is added. It looks stunning and it tastes more lively and refreshing than the traditional dish. The menu changes frequently with the seasons; slow-cooked lamb dishes are brilliant – perhaps served with crushed peas and potato puree, or sweetbreads and olive puree. The wine list is thoughtfully compiled, starting with local wines from the neighbouring Shadowfax winery, and then radiating out from the Melbourne area. Waiters are attentive, smartly dressed and helpful when it comes to pairing food and wine.
Rita Erlich, May 2009