A trip up to the Hunter Valley wine district saw us stop in to Lake’s Folly for a taste of the latest releases. We had not tried two of the wines from the current vintage, Hill Block Chardonnay and the 3 Estates Red. Very good to taste them as they are on our ‘to order list”.After a good chat about the wines and things in general it was time to head off for lunch.
We went to one of our favourites, Restaurant Muse, located in the Hungerford Hill cellar door building.
We were quite surprised to be able to get a table as last time we tried the restaurant was full.
Lunch is now a two course minimum, which was fine by us. After ordering a glass of wine each (thank goodness for by the glass), we decided on our meals.
A wooden bowl filled with salt and spices arrived at our table with our amuse, mushroom macarons and pork crackling. Savoury macarons are a tasty start to a meal.
Mr. CA4G and I both had the pan fried sea scallops, chorizo, spring peas and beans, Andrew Thomas Verjus. Very delicious, chorizo was house made and the spiciness went well with the sweetness of the scallops. The verjus was gelled and the peas pureed. A lovely light start to our meal.
A palate cleanser of whey granita and lemon foam was bought between the entrée and main. Very interesting and refreshing.
For mains Mr. CA4G chose slow cooked Berkshire pork, cumquat, pearl barley and roasted onion. Very elegant and simply presented. The cumquat puree was amazing against the pork.
I opted for the Milly Hill lamb, served pink, black garlic polenta, leek and jus. The lamb was nice and tender and the whole dish very tasty. The black garlic added to the polenta gave it a nice dark, earthy colour. the leek was served roasted and slightly caramelised and also as a crisp julienne garnish.
Not feeling like dessert, we instead had the cheese board. A selection of international cheese served with grilled bread and quince paste. The cheeses were Reypenael, Delice, Taleggio and bleu d’Auvergne.
And to fininsh a bit of tree branch was bought out to the table, studded with two skewers of house made toasted marshmallows.
A great lunch after a visit to a great winery is always a nice treat. Thanks to Troy and the team for another fabulous lunch!
Thanks for dropping by!!
Cooking Across 4 Generations 
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