$$ - $$$

  • Extensive Wine List
  • Licensed
  • Outdoor Seating
  • Cellar Door

Surrounded by 22 acres of rose gardens, Lyndoch Hill and Barossa Chateau are two of the Barossa Valley’s most stunning venues where visitors are treated to a range of experiences including sampling boutique wines and stunning cuisine, shopping, art-gallery tours and welcoming accommodation.

 

The two-part property consists of an iconic restaurant celebrated for outstanding cuisine and a boutique winery, both run by industry devotees Mark and Mandy Creed.

After a lifetime of building professional careers and then travelling and working in totally unrelated fields in Australia and a number of more exotic destinations, the husband and wife duo chose to return and settle in the Barossa.

Their passion for tourism started in a humble but successful form and some 10 years later an appetite for winemaking emerged, this also developed into a successful business. When presented with the opportunity to take over the most beautiful piece of Lyndoch, in the form of spectacular garden containing more than 30,000 roses and thousands of matures trees – opened by HM Queen Elizabeth – along with associated business, they embraced it with unhesitating affection, turning it into a venue that’s become a must-see for all Barossa visitors.

Winemaking has been a new and gratifying journey for the Creeds, with hands-on education and a meteoric learning curve in terms of production and business. A single barrel turned into 10 barrels in 2004, doubled in 2005 and so on, before the increased production saw the need for larger equipment and a move to a larger premises. Production fluctuates with the tide of commerce so they continue to run an export business selling wine for all to enjoy at the Barossa Chateau Cellar Door, in the cafe and in the restaurant.

Barossa Chateau’s on-site terroir is rich clay over rocky sub terrain, which holds good moisture in the right conditions but dries quickly in the tough summers. The vines are dry grown meaning irrigation only occurs with natural rainfall but the aged vines send tap roots deep into the earth, which delivers small volumes of intense fruit quality. Mark and Mandy only grow this old vine grenache on-site but over the years have sourced exceptional fruit from a number of other vineyards, resulting in a wide range of varieties, including shiraz, cabernet sauvignon, cabernet franc, merlot, riesling and more.

Stop by the Cellar Door to try the entire range, including traditional single varieties, luscious blends and the much loved Single Vineyard Series. Don’t forget to stop by the gift shop for a vast range of reasonably priced goods, many of which are locally produced, and even tie into the rose and wine theme.

The restaurant is the gathering place; the centrepiece of a wonderful property surrounded by one of the most plentiful wine regions. Alana Brabin is the woman in charge, occupying the position of Head Chef. Hailing originally from New South Wales, she’s found a home in the Barossa, after training in Sydney and refining her skills in both NSW and the ACT.

Alana steers the kitchen with the philosophies of sustainability and minimal handling of food firmly in mind, working with local suppliers to find the best product. The venison is sourced from The Deer Farm, a Barossa-based small and ethical producer that runs a free-range operation. Similarly, the pork also comes from the region, while grass-fed beef and lamb are sourced from the Clare Valley. Fish is line caught in South Australia and oysters come via the pristine Coffin Bay. Finally, fruit and vegetables are either grown on-site in the extensive kitchen garden or sourced as close as possible.

In line with Lyndoch Hill’s sustainable focus, every menu is seasonal. Upon sitting down, start with a tian of confit beetroot, goat’s cheese parfait, pine nuts and sticky balsamic, or the tortellini of beef, tarragon, rocket veloute and sun blushed tomato, before choosing your protein for main. Try the braised duck legs in master stock broth with greens and noodles, or the lamb rack, served with quince jam, potato fondant, broccolini, cumin and cayenne-infused honey.

Whatever your appetite, don’t go past the indulgent sides, including truffle mash potato and honey-glazed carrots, or the desserts, such as vanilla pannacotta with raspberry coulis and warm dark chocolate fig vincotto fondant, served with vanilla bean ice cream.

The wine list not only presents the product marketed next door at the Chateau such as the Dear Dorothy Semillon, or The Pretty Miss, of which the Creeds are very proud, but it goes on to showcase the best boutique wines of the Barossa, small winemakers at their best.

If the in-house wine triggers your interest, a short walk next door to Barossa Chateau will expand the experience with an extensive range of wines, wonderful staff and a few additional treats. Not only does the Chateau have the Cellar Door, the gift shop, cafe and function spaces, but it has an extraordinary collection of art and antiques in the grand Ball Room. Entering this space is humbling and moving even to those indifferent towards the arts.

If Lyndoch Hill and Barossa Chateau look appealing and you’re interested in getting to know the Barossa you can stay in one of the 34 motel-style rooms overlooking various parts of the garden. Spend a moment on the soil where the Barossa was founded, surrounded by gardens and vineyards. From Lyndoch Hill you can stop and watch the sun set over the Barossa Ranges, relax and listen to the sounds of nature surrounding you, and for a moment become a Barossa local.

 

Locate Lyndoch Hill and Barossa Chateau

Cnr Barossa Valley Way & Hermann Thumm Drive, Lyndoch SA


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