ezard at Levantine Hill
882 Maroondah Highway, Coldstream, Victoria
03 5962 1333
Wining and dining takes on a finer look at ezard at Levantine Hill, the Yarra Valley restaurant that pairs one of Australia’s best chefs with some of the country’s best-known wines.
Teage Ezard is synonymous with fine dining, known for Melbourne institutions Gingerboy and Ezard, as well as Sydney’s BLACK by Ezard. Similarly, Levantine Hill is an institution in itself, recognised for its unique cool-climate wines, produced in one of the region’s most picturesque locations. Together, they make the dream team behind ezard at Levantine Hill – the boutique restaurant that showcases the best of the Yarra Valley.
The gorgeous vineyard-side restaurant was designed by renowned architect, Karl Fender of Fender Katsalidis Architects, with interiors designed by Molecule. The venue’s 100m long curved rooftop and barrel-like tasting booths pay homage to the curves of a wine barrel, as does the outdoor seating, which curls its way around the outside of the building.
While being outdoors may seem appealing, you’ll want to spend some time inside in one of the two dining spaces. For something casual and light, the all-day dining offers share plates and great wine, while the Signature Restaurant is a little more refined, boasting five and eight-course tasting menus. No matter which experience you choose, each menu has the same approach to seasonality and produce, and is designed to complement and highlight the unique characteristics of Levantine Hill’s award-winning wines.
In the all-day dining space, expect smaller dishes such as truffled mac and cheese croquettes with spiced mayonnaise, and Wagyu beef sliders with caramelised onion puree, sweet house pickles and gruyere. The dishes under ‘Delicacies’ showcase produce at its finest, with options such foie gras terrine with traditional brioche and apple chutney; and aged Joselito jamón Ibérico.
The larger dishes involve light, fresh flavours with vegetables straight from the garden. The risotto combines kitchen garden courgette with parmesan and chives, while the steamed whole baby flounder is paired with ginger and bok choy. Sweets are worth saving room for – who could say no to a tiramisu pot plant and chocolate soil? If it’s cheese you’re after, don’t despair; you can finish with the chef’s selection of cheese with house-made condiments.
If you choose to dine in the Signature Restaurant, expect pairings such as Western Plains pork belly, endive and cauliflower, with the 2013 Levantine Hill Estate Pinot Noir. Dessert pairings include chocolate honeycomb with Tonka bean, pine nut cream, chocolate twigs and pistachio moss, served with 2014 The Coldstream Guard ‘Albus’.
ezard at Levantine Hill transports the best of Melbourne’s fine dining experiences to the Yarra Valley, shortening the connection between paddock and plate. It’s a culinary adventure that you’ll want to come back for, time and time again.