As we welcome the return of Union Dining to Curly Flat, Chef Nicky Riemer with her flare for provincial European cuisine (along with her team) will provide a culinary backdrop to highlight the complexity and longevity of Curly Flat wines.
With the lunch long sold out, please find below the menu which celebrates the perennial union where inspired food & great wine meet…enjoy!
Union Dining comes to Curly Flat, Sunday May 5th 2013
2012 Curly Flat Pinot Gris (upon arrival)
Ocean trout coulibiac, yabby & pear salad
2010 Curly Flat Chardonnay
2011 Curly Flat Chardonnay
Confit rabbit & saucisse de Morteaux, roast beetroot & quinoa, pecorino
2008 Curly Flat Pinot Noir
2010 Curly Flat Pinot Noir
Hopkins River brisket braised in Pedro Ximenez, onion soubise,
Otway shiitake mushrooms & crisp caperberries
Butter roasted cauliflower
2007 Curly Flat Pinot Noir
2009 Curly Flat Pinot Noir
Lancashire cheddar with spiced apple & currant pastries
1998 Curly Flat Pinot Noir
“Coulibiac” is a traditional Russian dish which is made up of fish rolled in crepes and baked in brioche.
“Soubise” is slowly cooked onions, cooked to a puree, not caramelised
Curly Flat Vineyard 