Home' Snap Shot Magazine : February 2010 Contents snapshot magazine : snapshot.realviewtechnologies.com : february 2010 29
WITH ITS STUNNING RURAL VIEWS,
award-winning wines and mouth-watering
food, the restaurant at this popular winery
has its own special cachet and allure.
Chef John Romeijn has been in front of
the stove cooking for satisfied Souther n
Highland Wine's patrons since August
With 34 years experience, this Dutch
trained chef knew from the age of 11 that
cooking was his passion.
His love for food is now reflected in the
quality of dishes ser ved at the restaurant.
The menu is modern Australian a nd is
packed with flavour and fresh ingredients.
Ser vings are substantial and cater for all
tastes and dieta ry requirements.
From the Balmain Bug Salad, with
its suggested pairing with a Southern
Highland Chardonnay, to the Cassoulet of
Duck with Pinot Noir, there is something to
please everyone at this restau rant.
Johnhas made afew changes to an
already successful menu, and thrives
on creating new and exciting dishes to
He will use local produce when it is
available and takes great pride in m atching
his dishes with the extensive range of
Souther n Highland Wines.
Every good chef knows that only the best
quality wine can be used in cooking, so
John uses Southern Highland Wines for his
reductions, jus and butter sauces, a nd this
enhances the flavours considerably.
Weekends are the busiest times at the
restaurant and bookings are essential on
The venue is especially popula r for
weddings and functions, handled
effortlessly by their efficient and
A tasting of the range of Southern
Highland Wines is a great way to start a
visit to the restaurant a nd winery tours
can also be ar ranged. n
Southern Highland Wines Restaurant
Southern Highland Wines
Cnr Oldbury Road and Illawarra
Highway, Sutton Forest NSW 2577
Open: The restaurant is situated
at the cellar door and is open
Thursday to Sunday 12-3pm for
lunch. Bookings preferred.
p: 4868 2300
Chef's bites | Souther n Highland Wines Restaurant
> Grilled sh of the day with
asparagus and roasted tomatoes.
> Grilled chicken breast llet
with parmesan cheese and
herb crumbed eggplant.
> Goat cheese salad.
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