The long Easter weekend is here, and we’re ready to celebrate with beautiful seasonal meals and great wine.
We truly believe that the best memories are made around the table and while our restaurant is nearly full, our spring menu, complete with chef-recommended wine pairings and our team's simple at-home alternatives will be available all season.
Spring Lamb
Lamb is of course a classic for easter: a real emblem of spring cuisine. Our chefs recommend pairing our restaurant lamb dish, served with pommes puree and baby vegetables, with our Première Cuvée. Both individually are a treat, but together, the rich nuttiness contributed by the extended lees ageing of the wine is an ideal partner for the rich, umami flavours in the dish.
Of course, at home this could be replicated by creating a simple herb crusted rack of lamb alongside butter-basted local vegetables- sometimes, less is more!
Fresh Fish and Seasonal Greens
Our chefs have featured a creative take on Fish and Chips on our spring menu, featuring cod, 'chips' and 'mushy peas'. Fish and chips is of course a classic friend to a bright, citrussy sparkling wine as the sharpness cuts through the fat, much like a slice of lemon. Whether its the classic version served in a newspaper, or the elevated version the richness of the battered elements of the dish paired with the light cod and bright, spring peas are perfect alongside the green apple and citrus zing of our Classic Cuvée.
At home, we prefer a fresher take on cod. Currently, our favourite way to enjoy it is simply grilled with a slice of lemon and served alongside braised baby gem and petits pois, with a sprinkling of fresh tarragon to finish.
Rhubarb
Rhubarb is of course a star of the season and is an ingredient that transitions effortlessly between sweet and savoury dishes. At The Restaurant, chefs feature the fruit in our rhubarb and ginger crème brûlée (alongside a stunningly sweet and sour rhubarb sorbet). This is elevated further by a glass of our Première Cuvée Rosé: its subtle umami characteristics and tart red fruit notes sing alongside the dessert.
At home, why not make a simple but showstopping panna cotta, its subtly sweet flavour and creamy texture are infinitely elevated when garnished with braised rhubarb. A delight, to be sure.
