Spring at Chateau Yering
Eleonore de Castella
Dr. Jean Francois Paul de Castella and his wife, Eleonore, were Swiss from the district of Neuchatel. Sophie Montmoullin, a daughter of another leading Neuchatel family, married Charles Joseph La Trobe, migrating to Port Phillip in 1837. Sophie La Trobe wrote home of the then Colony’s potential and progress in glowing terms. The added encouragement provided by Governor La Trobe resulted in a substantial number of Neuchatel residents migrating, many choosing to settle in the Yarra Valley.
Paul de Castella was born in 1827 and worked for a Swiss Bank before a short trip to England. De Castella arrived in Melbourne in November 1849. In July of the following year he purchased Yering Station from William Ryrie.
De Castella subsequently developed Yering into a world-class winery, attaining wide recognition at London, Paris and Bordeaux Exhibitions, culminating in the award of the only “Grand Pris” presented to the Southern Hemisphere at the Paris Exhibition of 1889.
Eleonore was a sophisticated hostess, who entertained in the grand manner. She instilled in her son Paul an appreciation of gracious living, refined cuisine and quality wines. Eleonore’s Restaurant has been named in her honour.
The Australian Vigneron reported in 1889:
“The Chateau is a substantial building, surrounded by a 15 foot verandah.
On entering one is struck by the loftiness of the rooms, and the handsome fittings and decorations that equal those to be found in an old English home.
Mr. de Castella was noted for his hospitality, and most of the Governors and visitors of note in the early days have been royally entertained there.”
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Eleonore’s Restaurant
Executive Chef Mathew Macartney
Spring Menu
Two Courses $70.00 per person
Three Courses $95.00 per person
Eight Course Degustation $125.00 per person
If you would like matching wine please ask your waiter
For the best dining experience we recommend that the degustation menu is chosen by the entire table.
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ENTREÉ
Ballotine of King Salmon
Yarra Valley salmon roe, cucumber and coconut jelly
Ceviche of Scallops and Crystal Bay Prawns
sake steamed Green Lip Abalone, artichoke and asparagus salad
Tataki of Wagyu
wasabi Panna cotta, crisp sushi, black bean vinaigrette, beer air
Roasted Yarra Valley Quail
Foie gras farce, truffled linguini, sauce périgord
Crisp Parcel of Persian Fetta
shaved beetroot and black truffle salad, beetroot jelly
Hunter Valley Snails à la Bourguignonne
braised shallots and mushrooms, parsley essence, crisp bacon
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MAIN COURSE
Roasted Suckling Pig
brawn croquette, date stewed kohlrabi, miso butterscotch sauce, apple cider foam
Butter Poached Glenloth Chicken
truffled bread and butter pudding, sautéed asparagus and morels
Smoked Ricotta and Gruyere Raviolo
cauliflower flan, roasted spring vegetables, morel consommé
Seared Coral Trout
razor clam chowder, white asparagus, broad beans, artichokes barigoule
Slow-Cooked Rump of Spring Lamb
Jerusalem artichoke and rosemary galette, pea and mint custard,
roast garlic and mascarpone purée
Rare-Roasted Venison
sautéed black cabbage, celeriac purée, braised shallots, roasted beetroot,
chocolate & raspberry jus
Accompaniments - $8.00
Gratin Dauphinois Potatoes
Seasonal Vegetables
Mixed red & green oak salad, witlof, house dressing
If you would prefer simpler options our kitchen would be happy to oblige
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DESSERT
Head Pastry Chef- Adam Tippins
Broken Lemon Cake
mandarin bruleé, lime meringue, lemon sherbet
Coconut Tapioca Semi Fredo
seasonal tropical fruit salad, coconut macaroon,
passion fruit ice-cream truffle, mango sorbet
Strawberry Soufflé
strawberry and rose water jelly, vanilla mascarpone,
strawberry salad, champagne sorbet
Milk Chocolate and Peppermint Delice
choc-mint aero, pistachio financier, dark chocolate ganache,
pistachio ice-cream
Iced Banana Terrine
caramelised honey ganache, banana cake, honey-roasted macadamias
caramel ice-cream
Cheese Selection
Chef’s selection of local & imported cheeses
served with house made accompaniments
Coffee, Tea & Petit Fours
$4.50
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DESSERT WINE BY THE GLASS
2004 Allinda Double Picked Riesling $11.50
2005 De Bortoli Noble One $18.00
SINGLE MALT SCOTCH
Cardhu Highland Malt 12yo $12.00
Glenfiddich Special Reserve Highland Malt 12yo $14.50
Glendronach fully matured in Sherry Casks 15yo $14.00
Laphroaig Islay Malt 10yo $15.00
Oban West Highland Malt $15.00
The Macallan Highland Malt 12yo Glenmorangie Highland Malt 10yo $15.00
Dalwhinnie Highland Malt 15yo $17.00
COGNAC AND ARMAGNAC
Chabot V.S.O.P Armagnac. $10.00
1985 Domaine De Cousin Grand Bas Armagnac $24.00
1972 Delord Bas Armagnac $28.00
1961 Delord Bas Armagnac $32.00
Remy Martin V.S.O.P Cognac $17.00
Martell V.S.O.P Cognac $17.00
Remy Martin XO Cognac $26.00
Hennessy XO Cognac $26.00
Renier XO Cognac $26.00
J Normandin Mercier Fine Petit Champagne Cognac $28.00
Remy Martin Extra Fine Champagne Cognac $40.00
Hennessy Paradis Extra Rare Cognac $40.00
Poire Williams G.E. Massenez (William Pear Brandy) $17.00
Calvados $10.00
FORTIFIEDS
De Bortoli Old Boys Port $ 8.00
Galway Pipe Fine Old Port $ 8.50
Morris Rutherglen Tawny Port $11.50
Morris Rutherglen Muscat $11.50
Morris Rutherglen Liqueur Tokay $11.50
Stanton and Killeen Rutherglen Muscat $14.00
Campbells Liquid Gold Rutherglen Tokay $15.00
Campbells Classic Rutherglen Muscat $15.00
Seppelt D.P.57 Rutherglen Tokay $17.00
Seppelt D.P.63 Rutherglen Muscat $15.00
Chambers Rosewood Old Vine Muscadelle $15.00
De Bortoli Black Noble $15.00
Chambers Rosewood vineyard Rutherglen Muscat $15.00
Mr Pickwick’s Particular Port $16.00
Penfolds Grandfather Old Liqueur Port $17.00
Seppelt D.P.90 Show Tawny $25.00
Campbells “Merchant Prince” Rutherglen Muscat $40.00
Prices inclusive of GST.
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