Accomplished cook Kim Currie and winemaker David Lowe have combined to open up Zin House, a Mudgee restaurant housed in a farm house that takes its name from the zinfandel vineyard that the site overlooks.
There are also views of the organic Tinja vines, an organic garden where much of the produce is grown and 40 hens to produce eggs with the balance of the ingredients coming from neighbours and trusted regional producers.
Owner/cook Currie is designing weekend lunch menus based around six classic courses and there is an optional wine flight to match. The tables are communal and lunches have been known to last long into the afternoon.
Lunch costs $75 per person with a flight of six half glasses of wine for $35.
All meals are cooked simply and from scratch, and in addition to weekend lunches there are also tapas on Friday and Saturday nights, along with a range of gourmet events. A farm shop is planned.
Currie says the dishes are intentionally simple. “We do as little as possible,” she says. “No foams, no droplets, no smears, no deconstruction, no stacks, no tweezer arrangements. Just real food cooked freshly, from scratch.”
While the six-course menu changes weekly it follows a pattern of bread/butter/oil/olives; charcuterie; tart; slow-cooked meat with salad; cheese; dessert/coffee.
“We grow our own organic beef and lamb and our pork comes from Putta Bucca free range,” Currie says.
“The garden is heavily planted with herbs, salad greens and seasonal additions. We get honey from our own hives, eggs from our chooks and make constant raids on the property's orchards. There are major new plantings of figs, feijoas, blood plums, quinces, blood oranges, lemons, limes and persimmons.”
The wines are made by Lowe, one of the country's leading organic winemakers, and a few friends, although for those who can’t resist a drop of Champagne there’s Ruinart, Moet, Krug and Dom Perignon on the list.
Zin House is at 329 Tinja Lane, Mudgee. (02) 6372 1660. www.zinhouse.com.au.
There are also views of the organic Tinja vines, an organic garden where much of the produce is grown and 40 hens to produce eggs with the balance of the ingredients coming from neighbours and trusted regional producers.
Owner/cook Currie is designing weekend lunch menus based around six classic courses and there is an optional wine flight to match. The tables are communal and lunches have been known to last long into the afternoon.
Lunch costs $75 per person with a flight of six half glasses of wine for $35.
All meals are cooked simply and from scratch, and in addition to weekend lunches there are also tapas on Friday and Saturday nights, along with a range of gourmet events. A farm shop is planned.
Currie says the dishes are intentionally simple. “We do as little as possible,” she says. “No foams, no droplets, no smears, no deconstruction, no stacks, no tweezer arrangements. Just real food cooked freshly, from scratch.”
While the six-course menu changes weekly it follows a pattern of bread/butter/oil/olives; charcuterie; tart; slow-cooked meat with salad; cheese; dessert/coffee.
“We grow our own organic beef and lamb and our pork comes from Putta Bucca free range,” Currie says.
“The garden is heavily planted with herbs, salad greens and seasonal additions. We get honey from our own hives, eggs from our chooks and make constant raids on the property's orchards. There are major new plantings of figs, feijoas, blood plums, quinces, blood oranges, lemons, limes and persimmons.”
The wines are made by Lowe, one of the country's leading organic winemakers, and a few friends, although for those who can’t resist a drop of Champagne there’s Ruinart, Moet, Krug and Dom Perignon on the list.
Zin House is at 329 Tinja Lane, Mudgee. (02) 6372 1660. www.zinhouse.com.au.
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