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A Fresh Taste of Spring at Tahbilk Estate Restaurant
Spring has arrived at Tahbilk Estate, bringing longer days, warmer light, and a brand-new menu to enjoy on the deck overlooking the wetlands. It’s the perfect backdrop for a meal that celebrates the season—green shoots on the vines, native blossoms by the water, and dishes designed to pair seamlessly with Estate wines.
The new menu marks the first full seasonal showcase by Tahbilk’s new Head Chef, Tracey Young. With a career spanning decades in kitchens across Victoria, Tracey brings both finesse and heart to her cooking. “I wanted the menu to feel like spring itself—fresh, generous, and a little surprising,” she says. “It’s a way of introducing myself through food.”
A Menu Rooted in Place
Tracey’s spring line-up is built around local produce, with nods to both classic European techniques and Australian native flavours. Highlights include:
• Pumpkin Gnocchi with Avenel Swiss brown mushrooms, sage cream sauce, truffle oil and shaved pecorino, paired beautifully with the 2024 Tahbilk Estate Grenache.
• Fish of the Day, lifted by orchard lemon and pink peppercorns, asparagus, and a Marsanne beurre blanc, perfectly matched with the 2024 Estate Marsanne.
• Seared Duck Breast with Davidson plum, spring greens and an Estate Shiraz glaze, paired with the 2023 Estate Grenache Shiraz Mourvèdre.
• A standout Greek-style Lamb Brochette, with Meredith goats cheese, orzo and tzatziki, alongside the 2018 Museum Marsanne.
Desserts lean playful and elegant—guests have already been raving about the 'Tahbilk Trio' of Muscat crème brûlée, estate cumquat ice cream and honey tuille, as well as the Estate’s own take on an Eton mess.
Guests Respond
Diners at the launch weekend spoke warmly about the experience. “The deck was alive with birdsong, the wetlands right there in front of us, and the food… just stunning,” said one guest, who described the duck breast as “a perfect balance of richness and spring brightness.” Another diner remarked, “Tracey’s menu feels like it belongs to Tahbilk; it’s local, seasonal, but with enough flair to surprise you.”
An Invitation to the Table
The restaurant continues to champion Victorian and Australian farms, weaving local meats, seafood, and produce into a menu designed not only to nourish but also to connect food and wine at their best.
With spring in full bloom, now is the time to book a table, sit back on the sunlit deck, and take in the beauty of the wetlands. Tracey’s spring menu is more than a meal; it’s a new chapter in the Estate’s story of food, wine, and place.
