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The problem with our dishes is they're almost too pretty to eat. We support all impromptu photoshoots at the dinner table 😅 'Pan seared scallops, cauliflower, apple and black pudding.'
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Fire & Tannins.
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We're always striving to help the team grow, so we have Lakpa - usually cooking up a treat on the pans - upskilling and learning the ropes of being in the larder, prepping our delicious cold entrees.
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New Dish | ‘Sous vide pork striploin, wild mushroom ragout, crispy emoki, polenta and Tasmanian truffle’
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Throwback to a special our Chef de Partie, Lakpa, whipped up on Good Friday. 'Pan-fried John Dory with confit jeruselem artichoke, salmoriglio.’
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Cooler weather + Desserts = comfort. The math doesn't lie. 📸 @alishagazsik
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A closeup of the wallpaper in our Private Dining Room 🍊
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NEW DESSERT | 'Banana, caramel, coffee tart with vanilla mascarpone, Valrhona Dulcey chocolate sorbet, cocoa nib tuile'. Unofficially, a cross between a Banoffee and a Tiramisu 😉
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Can we agree: autumn and winter sunsets are some of the best ❤️
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More days like these, please.
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The new snack on our menu: 'Wagyu bresaola, goats curd, housemade poppy seed grissini.'
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This is Trinty George, our 3rd-year Apprentice. Trinity completes her apprenticeship at the end of this month! She's such a valuable asset to our team, and is a lot of fun to be around. Trinity has been with Spicers since day one, worked under three different chefs but has spent the last two years working with Chris. A big congratulations and a massive thank you to Trinity for all her hard work and we look forward to many more years to come! 👩‍🍳 --- Photo 2 & 3: We encouraged Trinity to deliver and explain the final course to her parents and family friends when they came to visit last week.
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Each plate is a work of art.
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Hypothetical question: How would you like to be a test subject in the Restaurant Botanica kitchen? Head Chef Chris Rhoney is currently experimenting with new desserts for the menu. Here's an iteration of his take on the Banoffee pie.
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Conference meals at @spicers.vineyards.estate can look something like this 😍 'Salmon and asparagus filo tart, charred broccolini, cranberry and cashew nut salad and a sweet potato spinach and fetta salad.'
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Can something be too pretty to eat? We promise you, after you take your photos, you won't regret taking a bite.
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Front: Millefeuille, poached nectarine, rose, creme diplomat Back: ‘Snickers’ - chocolate, peanut, coconut caramel, oat milk sorbet, lemon Photo by @hunting.for.abs
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A good mocktail needs a good base. As we head into Mocktail March (is that a thing? We're going to call it a thing...), ask for our delicious range of 0.0%ABV drinks. They're so convincing you might even mistake them for the classics. Try our Garden Sour or our Humble Hornet (pictured). @seedlipdrinks
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Taste the Hunter Valley. ‘Heirloom tomatoes, stracciatella, strawberries, balsamic and shiso.’
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We love the focus on Lakpa Tamang's face as he puts the finishing touches on our duck dish. 'Duck breast, confit duck leg bonbon, heirloom carrot, beetroot, orange'
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555 Hermitage Rd
Pokolbin, New South Wales Part of the Spicers Retreats Group
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Spicers Retreats
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