The kitchen focuses on local seasonal produce and foraged ingredients for a tight, thoughtful menu that is truly reflective of both sea and land. Recently new chef Chef Josh Sanga took over the kitchen and cooks to match Black Estate’s wine – fresh organic ingredients, nothing wasted, made with care. Estate grown beef, raised with regenerative farming practices on paddocks surrounding the vineyards is on the menu as beef tartare with pickled onion, tarragon and rye toast. For vegetarians, the BBQ cabbage with soubise, watercress and black garlic is tasty and local. Dining in a group, order the Wagyu sirloin or a Lumina lamb shoulder to share. Linger over excellent desserts and cheese.
