Seville Estate Private Dining Experience Menu

As life slowly transitions back into a more dynamic experience, a looming trepidation to step into the world may manifest for those who continue to err on the side of caution. 

Seville Estate, the 2019 James Halliday Winery of the Year has recognised this, and so – the boutique winery has launched a safe, special, private and intimate dining experience for families and groups in the original family home built by Dr Peter McMahon and his wife Margaret in 1975. 

The bright, lofty and airy home has been lovingly restored by chief winemaker Dylan, who is also the grandson of the McMahon founders, and offers the perfect respite to celebrate the new liberties of dining out, with little risk.

Dylan McMahon and his team recognised the need for a middle ground in this new phase, decided to develop an experience that maintains an in-house sentiment whilst minimising contact with others.

“As a father, son and friend, I heard discussions across different circles that recognised a desire to enjoy a fine dining experience and an excuse to venture out of the home, however there was this eerie caution overhanging this excitement, and my peers wanted to wait it out a little longer and see what happens.” Said McMahon. 

The result is this abridged experience – an escape to the valley, a chance to enjoy the fresh air and delight in a premium weekend lunch offering, prepared with love using local produce and delivered with one-on-one hospitality. 

The kitchen takes a restrained approach, without compromising technique and celebrating the providence of produce as the hero. Thus, the menu evolves and is dictated by local farmers and suppliers’ recommendations of what is ‘best available’ at the time. 

The experience is priced at $120 per person, with wine matching an additional $70 for the three-course meal.

At launch, the menu encompasses: 

Snacks to start

• Grilled Romarro farm brassicas, Nori emulsion.
• Cabbage wrapped Eildon Yabby tails, Buxton truffle.
• Port Arlington mussels, celeriac, chive, Yarra Valley caviar.

Mains

• Beef tartare, mustard, crème fraiche and puffed tendon.
• Monbulk mushroom parfait, pickled mushroom, local truffle.
• Buxton trout, emulsified potato, cauliflower, truffle, chive.
• Seared Victorian lamb backstrap, salsa Verde, peas.

To finish

• Lemon Myrtle sorbet.
• Batlow “Ardrossan Farm” apple pie Chantilly cream. 

More information at http://www.sevilleestate.com.au/private-dining.