Last Saturday night Aussie Wine Guy and his entourage made their way to the delightfully rustic restaurant “The Green Herring” at the Gold Creek area in north Canberra. The location is perfect, and the setting is even more impressive as the restaurant is housed in an original heritage farm house.
At the door we were seated and provided menus bound in an original wooded menu cover. The restaurant is split into two large rooms adjoined by a bar, our table located in the front room sat 6 people fairly comfortably, but intimately.
Vinification – 2008 Yering Station Shiraz Viognier
For the evening’s wine, we selected a bottle of the 2008 Yering Station Shiraz Viognier. The wine was quite sweet on the nose, dark plum coloured and savoury. A medium body which may cellar well over the next 5-10 years was probably still on the young side, as the Shiraz was still a little on the acidic side, complemented with earthy tones and currants. The aftertaste was a little on the tart side, the viognier not quite imbued enough to restrain the young Shiraz. I’d recommend a decant as I’m not convinced that we didn’t give the wine long enough to air.
Everyone ordered an entree, in fact one of our company liked the entree menu so much she ordered entrees for both the initial and main course!
- Char grilled kangaroo fillet marinated in lemon myrtle and honey served above vegetable pearl cous-cous dressed with tomato chutney.
- Pan fried scallops served over carrot puree finished with pickled carrot salad accompanied with yam thins.
- Confit duck breast served with borlotti beans and chorizo salad garnished with prosciutto crisp.
- Pan seared prawns served with pancetta gnocchi, a splash of almond puree and sprinkled with almond sand.
- Oven baked chicken tenderloins served over timbales of saffron pilaf rice topped with smoked bacon chutney and bacon dust.
We had a bit of an overlap on the mains, which a number of diners opting for the same main meal selection.
- Marinated lamb rump served with potato gnocchi tossed through oyster and enoki mushrooms drizzled with rosemary jus.
- Char grilled eye fillet (rare/medium rare) served with a potato and apple gallette and pea puree and finished with black truffle jus foam.
- Pistachio filled pork fillet served atop a potato pear rosti accompanied with pan seared baby spinach and a splash of marsala sauce.
All mains were well presented, and followed the standard set by the delicious entrees.
There were only a few orders for dessert, however they were wise orders. The desserts really topped off the night, in particular the tart and the chocolate spring rolls.
- Chocolate and caramel tart sided with a banana brulee, finished with candied macadamia nuts.
- Chocolate and honeycomb spring rolls served with coffee dipping sauce finished with vanilla bean mascarpone.
After Dinner Drinks
Once we retired to the Aussie Wine Guy headquarters, we cracked the screwcap on a delightful bottle of Riesling ice wine from the Niagara peninsula in Canada.
As usual, the ice wine impressed with an amazing variety of fruit flavours. We’ll post some more information on the bottle shortly.