The serenity factor was hitting overload…a lazy Sunday lunch just an hour down the coast, spectacular ‘hatted’ food utilising top quality seasonal produce from local suppliers, magnificent views across rolling vinyards, a selection of beautiful estate wines…it felt like we were eating and drinking the very soul of the stunning Mornington Peninsula!
This iconic peninsula winery and restaurant double act has deservedly earned itself a rock solid reputation, and a swag of ‘Hats’, ‘Stars’ and ‘Glasses’ along the way. Host and sommelier Clayton Hiskins and chef Stuart Bell have created a sophisticated and sylish package, with an attention to detail that is too rarely found.
Stuart Bell and his team in the kitchen are producing one of the finest menu’s to be found. The food is a reflection of the region – full of substance & flavour, with rich and bold presentation, and perfectly executed. The service is first rate, and the wine list is the stuff of legend featuring Pinot Noir and Chardonnay from around the world…but we couldn’t go past the home grown Estate Pinot Noir on this visit.
When in Rome...
We dined from the Autumn A la Carte menu - two courses for $68 – and Chef Stuart Bell has very kindly allowed me to feature and cook one of his dishes from the current menu – Roast pumpkin risotto w main ridge cashmere goats curd, sautéed mushroom, sage and pine nuts – this recipe will be posted on threeat7pm.com shortly.
Rabbit loin, rabbit leg ravioli, white bean, mushrooms, pumpkin, prosciutto, thyme jus.
The most intense and flavoursome rabbit dish we have ever eaten, if you like rabbit this dish is an absolute must do. Even if you are not big into rabbit (that would be me), this dish is awesome.
Lightly smoked ocean trout, red quinoa, heritage apple, fennel, celery and Mock Orchard cider emulsion.
The ocean trout came with a kosh filled with wood smoke, which they ‘released’ at the table. This had an amazing effect of giving your palate a real smokey taste before you even touched the dish…very clever. The dish itself was beautifully balanced, the trout was treated with tender love and respect, and the sweetness of the apple really lifting the whole package above expectation.
Pan seared whiting, blue swimmer crab croquette, crispy squid, leek, picalilli.
Sadly, I didn’t get to eat any of this dish, but I was reliably informed that it tasted as good as it looked. Whilst each element was great, the squid came out the winner.
Crispy skinned barramundi, creamed lentils, baby beets, walnuts, wild watercress, beurre rouge.
The Barramundi is such a stunning looking dish, about as close to art on a plate that you are likely to get. There is an awful lot going on with this dish, but all of the elements worked together very well – the fish was cooked perfectly with moist flesh and a wonderfully crisp skin, with the lentils, walnuts & watercress adding a very earthy dimension to the fish.
Roasted cape grim eye fillet, beef cheek, parsnip and horseradish, onion shells, red wine jus.
Whilst the fillet catches the eye in this dish, the real punch comes from the shredded beef cheek beneath, an intensely flavored base that really lifts the whole dish. The parsnip & horseradish complemented both meats beautifully.
Organic beetroot, goat's cheese, apple and beans.
This heirloom beetroot side dish was a great addition and a very tasty combination. The beetroot are grown specifically for the restaurant by a local farmer. Yum!
Rosemary roasted kipfler potatoes
Quite possibly total overkill, but we couldn’t resist these roasted spuds.
The engine room.
The shrine...
Venue: Ten Minutes by Tractor
Address: 1333 Mornington-Flinders Road, Main Ridge VIC 3928
Phone: 03 5989 6080
Web: http://www.tenminutesbytractor.com.au/
Email: info@tenminutesbytractor.com.au/
Date: 08 April 2012
Diners: Chris Caroline & Friend Lisa
Reviewer: Chris
April 19, 2012 at 6:06 PM
…and I couldn’t go past the 10X 2010 Pinot Noir – a keeper!
April 20, 2012 at 9:29 AM
Hi Megan, yes the 2010 is a great wine, I hope that you have lots of them tucked away somewhere safe! Were you lucky enough to eat there as well? Chris.