Lark Hill winery in the Canberra cool-climate wine district is creating some of Australia’s best wines.
The Carpenter family is building a steady reputation for its riesling, chardonnay and pinot noir and last year the winery was certified biodynamic by NASAA.
I recommend the 2008 riesling which possesses slate and mineral notes underscored by a steely thread of clean acidity (sounds like I know my wines but I just read that on their website)
Lark Hill has recently started serving weekend lunch in their new winery restaurant. Chef Jamie comes well-credentialled but still needs a bit of confidence to carry off his menu.
The confit of duck was a hit with our group but the ravioli was served cold and half the mussels in the pumpkin and mussel broth were unopened.
But the views across the vineyards and valleys with a stove fire warming the near-complete dining room is worth the price of admission!
Tasting cups of spinach and potato soup
Lark Hill Reserve Chardonnay
Handmade ravioli stuffed with confit pork cheek with pinenut and sage butter foam
18 hour confit duck leg with creamy mash potato, sauteed Lark Hill biodynamic spinach and beetroot relishTassie mussels cooked in Lark Hill 2008 riesling and pumpkin broth
Dessert Trio: Apple Tarte Tatin, strawberry pannacotta and mandarin coulis and mascerated fruits with mascarpone.
Cheese Plate: Goats chevre, fresh goats curd, King Island Blue and Hunter Valley cloth bound cheddar and muscatel grape raisins