Winter Fireside Special


Winter Fireside Special Wine, port, chocolates and marshmallows are complementary with all winter bookings. Our cheese platter, however, comes at an additional cost of $12. It includes a selection of local cheeses, cheese biscuits and membrillo paste and needs to be ordered at time of booking.
	To accompany the cheese platter, we have a small cellar of local wines from which you can choose a complementary bottle to your taste Of course, later in the evening, you can curl up by the fire with a glass of Currency Creek Personal Stock Tawny Port, vintaged from Grenache and Shiraz grapes and aged in old oak. (Toasted oak and dried fruits are the first impression on the nose... ) and talking of toasting - there are marshmallows... or you could just relax with a good book, or play cards or a board game by the fire.
The Cheese Platter Let us tempt you on a winter's evening with our classic combination of local cheese and Membrillo, the famous Spanish quince paste, made with quinces from our Brooklands orchard. It is an ideal accompaniment to cheese and we are fortunate to have fine cheese makers from whom to choose our cheeses. These include the multi-award winning Alexandrina Cheese Company and Hindmarsh Valley Dairy. One of Australia's best known chefs, Neil Perry, chose Hindmarsh Valley Dairy's "Cumulus" cheese, which is a traditional French style goats' curd, to use not only on Qantas flights, but also to be on the cheese menu in his flagship restaurant, Rockpool, in Sydney. The McCaul family began making cheese in 1902 and third generation Dan McCaul and his family are continuing the tradition of manufacturing premium quality cheeses at the Alexandrina Cheese Company. The traditional methods of cheese-making that have been passed down result in boutique cheeses possessing subtle variations in flavour. (If you have a favourite style of cheese, let us know when you book and we will do our best to make sure it is included on the platter.)

Our quince tree bears a profusion of blossom in September and is laden with fruit ready to pick by April. For the making of membrillo, we simmer ripe quinces slowly with cane sugar and a hint of lemon juice until thick and a rich amber colour, then the membrillo is baked in a slow oven until ready to be cut into squares.