Canberra has been receiving more than its fair share of heavy rain fall of late, and the day we made our way out to lunch at Lambert Vineyard was no different. As the downpour lashed at the windscreen, we almost missed the Vineyard’s turn off, and the quick dash between the car and the restaurant promptly turned us into drowned rats.
But once we reached the door and the staff quickly ushered us in, it was very quickly apparent that the trip was worth it. Situated at Wamboin, 30km northeast of Canberra, the large, modern cellar door and connecting restaurant are light and airy, filled with wooden tones. Taking pride of place in the middle of the restaurant is the large wood-fired oven. After being seated, we were promptly served crusty, fresh house baked bread, straight from the oven, and served with ‘La Barre’ rosemary and garlic infused olive oil and blood plum vinegar.
The menu features a range of Modern Australian dishes, carefully created utilising fresh seasonal and local produce. All dishes on the menu are also listed with the winemaker’s suggested matched wine, offering the chance to try Lambert Vineyards’ award winning range of cool climate wines.
For entrée, we select a pork, venison and pasta dish.
The twice cooked sticky pork neck with pineapple salsa and a coriander and chilli vinegar is a delicious dish, with the tender pork melting in your mouth. The pineapple, chilli and coriander are an amazingly zesty combination, creating a fresh dish with a real bite.
The carpaccio of venison is drizzled with rosemary and honey vinaigrette and served with duck liver pate, fried leek and herb salad. Again, the meat was incredibly tender, with the rich dish beautifully presented.
The handmade goats cheese tortellini, was served with fig, baby herb salad and walnut vinaigrette. The delicate tortellini was oozing with creamy goats cheese, and was the ultimate vegetarian dish.
As we wait for our mains, the rain finally clears and the sun emerges, with the large glass windows revealing expansive views over the vines and the Wamboin Valley. Having chosen a beef, spatchcock and salmon dish, we also opted to enjoy the dishes with the suggested wines.
The beef grain fed black angus eye fillet was served with spring asparagus, potato fondant, beetroot chips and béarnaise sauce, and matched with the Reserve Shiraz 2005. The beef was perfectly cooked medium rare, and delicious with the rich Shiraz. The light and crispy beetroot chips were a real highlight of the dish, adding just a touch of sweetness.
The woodfired spatchcock was served with a salad of fresh grape, olive speech and fennel and finished with a tasty toasted macadamia nut and goats cheese bread sauce, and was perfectly accompanied by the crisp Pinot Gris 2008.
The pan seared atlantic salmon was served with an exotic mushroom risinni and steamed baby bok choy, and matched with the Pinot Noir 2006. The mushroom risinni was particularly delicious, perfectly accompanying the juicy, flakey fish.
To finish off our meal, we shared two of the desserts, which were matched with two of the sweeter wines. The baked pear and almond tart was served with cinnamon and vanilla icecream and a tasty, crsipy almond biscotti, and matched with the Barrel Aged Muscat. The roulade milk chocolate sponge was layered with white chocolate mousse and fresh raspberries, and finished with a beautifully vibrant strawberry sorbet, and matched with the Gundaroo Promise 2008. A great summmery dessert for those with a sweet tooth.
Lambert Vineyards are open for lunch Friday to Sunday, and for dinner on Thursday to Saturday evenings. Reservations Recommended.
