In creating our lunch options we realise that even in premium products our customers want value but also the right to choose something above and beyond. Most of our lunch options are included in your tour, but if you want that something extra special, we have included some options with additional fees. The options we provide are sure to delight no matter what you choose.
The Maxwell lunch experience lasts approximately 2 hours and starts in the cellar door tasting room that overlooks the winery where they work their magic to produce a range of exciting wines. You are greeted with a glass of sparkling wine while looking down to the presses and fermentation tanks. With sparkling in hand, we undertake a brief tour of the winery, the barrel room and find out more about their process from harvest to barrel to bottle.
During harvest (February through to April depending on annual conditions) you see everything happening right in front of you.
If weather and time permits, it may be possible to visit some of the outdoor areas.
The “Feed Us” lunch menu is delicious! The creativity in the kitchen makes best use of the locally sourced produce (often from the Maxwell kitchen garden including mushrooms from the Lime Cave). If you appreciate great food and great wine that complements the flavours and experience, the you will be delighted by anything Maxwell Made.
There may even be time for a Maxwell Mead flight.
Matt Rechner, the owner and winemaker at Ekhidna focuses his team on delivering the ultimate customer experience. From the moment you enter the cellar door tasting room you are made to feel welcome. You are entertained, informed and taken on a journey through the Ekhidna range of high-quality, wines that are nurtured both artistically and technically.
Subject to weather, you will have a chance venture into the vineyard and get a real appreciation of the impact that soil and weather makes on the McLaren Vale vines. You will understand what McLaren Vale so different, and how Matt gets the best from the fruit and why it develops the complexity and range of flavours in the bottle.
Your lunch experience is shaped by the chef to your preferences and then the Ekhidna wines are matched perfectly to complete your journey through food and wine.
Some featured dishes from the Winter Menu include:
When you select the d’Arry’s Verandah lunch option you are in for a treat.
The degustation menu with matched d’Arenberg Wines, complemented by the view over the surrounds and valley below, is a feat for all the senses. Jo and Peter Reschke give the best guidance in the introduction to their degustation menu. “
This is our very favourite way of eating and our homage, if you like, to the old adage ‘variety is the spice of life’. The resultant combination of flavours and textures created between the food and wine pairings makes for an experience that will linger.”
The d’Arry’s degustation menu provides some options to better cater for individual flavour preferences. A small sample of the dishes include:
Seared scallops on paella cracker with pickled sherry shallots, morcilla crumbs and paprika mayonessa (matched with either the 2012 The Conscious Biosphere Petit Sirah Aglianico OR 2014 The Sticks and Stones Tempranillo Grenache Souzao Tinta cao)
Of course there are many more dishes on this menu including Torched Tuna, the d’Arry’s Verandah Signature Dish, Lobster medallion with blue swimmer crab, prawn ravioli and lobster bisque to name a few.
You can enjoy the d’Arry’s Verandah degustation menu are part of our The Cube in the Vales feature tour. Book now!