The Dining Room, Lindenderry at Red Hill

Lindenderry Red Hill - Raw Sussex farm milk fed veal, crème fraiche, brioche, bone marrow, wild mizuna

12 Jan The Dining Room, Lindenderry at Red Hill

Posted at 15:36h in Food, Lindenderry, Modern Australian, Red Hill, Restaurants, The Dining Room by A Chronicle of Gastronomy 0 Comments

Lindenderry at Red Hill recently welcomed David Green as Executive Chef at The Dining Room. His extensive experience both internationally and locally, including 14 years at Lakehouse in Daylesford, brings a fresh vision to their new summer menu. It features seasonal produce, much of which is sourced from the Mornington Peninsula.

Lindenderry Red Hill - Kingfish ceviche, green gazpacho, squid tuille, yellow tomato emulsion, bronze fennel — Kingfish ceviche, green gazpacho, squid tuille, yellow tomato emulsion, bronze fennel

Lindenderry Red Hill - Torched Ama ebi prawns, vadouvan oil, Red Hill pullet egg, prawn head consomme

We begin with the Ama Ebi Prawns, which are chosen for their sweetness rather than their size. Prawn head consommé is meant to be sipped with each bite. There’s an incredible amount of flavour both in and on the crustacean. The Kingfish Ceviche is refreshing, and its acidity is nicely tempered by the addition of herbs. Veal Tartare is presented in an unconventional way, being nestled within a ring of potato and covered by creme fraiche. The butter accompanying the complimentary bread is churned with buttermilk and is smoked together with nettle grown at the estate. We’re off to a good start.

Lindenderry Red Hill - Local yabbies, glazed sweetbreads, crushed peas, prosciutto, pea veloute, bisque espuma — Local yabbies, glazed sweetbreads, crushed peas, prosciutto, pea veloute, bisque espuma

Lindenderry Red Hill - Seven Hills goat, braised and crisped in brik, smoked goat curd, pickled radish, rose, sumac, preserved lemon gel — Seven Hills goat, braised and crisped in brik, smoked goat curd, pickled radish, rose, sumac, preserved lemon gel

Local yabbies make an appearance with glazed sweetbreads, crushed peas, prosciutto, pea veloute and a rich bisque espuma. Braised Seven Hills goat features within brik pastry in a spring-roll like dish. The lusciousness of the goat meat has a pleasant contrast with the crisp and delicate pastry surrounding it.

Lindenderry Red Hill - Local snapper, scallop ‘pasta’, salami paste, smoked tomato, squid ‘tagliatelle’, aubergine puree — Local snapper, scallop ‘pasta’, salami paste, smoked tomato, squid ‘tagliatelle’, aubergine puree

Lindenderry Red Hill - Wessex Saddleback pork, charred cos, XO, mushroom tapioca, pickled chayote — Wessex Saddleback pork, charred cos, XO, mushroom tapioca, pickled chayote

Lindenderry Red Hill - Flinders Island saltbush lamb, Main Ridge green olive tapenade, caponata, coastal greens — Flinders Island saltbush lamb, Main Ridge green olive tapenade, caponata, coastal greens

Lindenderry Red Hill - Scorched broccoli, guianciale, basil aioli, almond flakes ($12), Duck fat potatoes, rosemary salt ($12), Green salad — Scorched broccoli, guianciale, basil aioli, almond flakes ($12), Duck fat potatoes, rosemary salt ($12), Green salad

Flinders Island saltbush lamb is tender and balanced by a salty Main Ridge green olive tapenade, and a caponata, which also includes some currants for a touch of sweetness. Wessex Saddleback Pork is moist and juicy, and comes with a very tasty XO sauce. Don’t go past the Scorched Broccoli side dish. The combination of broccoli, guianciale and basil aioli is delicious.

Lindenderry Red Hill - Lindenderry’s lavender honey parfait, blueberries — Lindenderry’s lavender honey parfait, blueberries

Lindenderry Red Hill - Red Hill strawberries, mascarpone, elderflower ‘Eton mess' — Red Hill strawberries, mascarpone, elderflower ‘Eton mess'

Lindenderry Red Hill - Cheese selection - Goats Cheese, Black Pearl Goats Cheese, Sun Smoke Cheddar - Boat Shed Cheese — Cheese selection - Goats Cheese, Black Pearl Goats Cheese, Sun Smoke Cheddar - Boat Shed Cheese

We finish with desserts: the sweet and tangy Red Hill strawberries, mascarpone and elderflower ‘Eton mess’, and Lindenderry’s Lavender Honey Parfait with blueberries, which surprisingly refreshing and a beautiful way to end an excellent meal.

It’s worth wandering through the grounds of Lindenderry after your meal. Nine acres of vineyard produce delectable wines that can be enjoyed alongside their food menu. A recent refurbishment by Hecker Guthrie brings contemporary design, but maintains a relaxed and homely feel to the boutique hotel. Its peaceful gardens and lake make for a lovely walk, whether you’re stopping by for food and drink, or staying the night.

Disclaimer: I was invited to The Dining Room at Lindenderry Red Hill as a guest, however, opinions expressed here are purely my own, and are based on my experience at the time.

The Dining Room, Lindenderry at Red Hill
142 Arthurs Seat Rd
Red Hill, VIC, 3937
(03) 5989 2933
https://www.lancemore.com.au/lindenderry

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12 Jan The Dining Room, Lindenderry at Red Hill

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