Well, with the children both overseas on holiday, Carole and I Decided it was time to break with tradition and to dine out for Christmas. We had been to Eleonore's Restaurant before and thoroughly enjoyed it; so we felt it was appropriate to go back and have our Christmas Dinner prepared by the executive chef Mathew Macartney and get pampered by the maitre d' Cameron Hogarth and his staff.
It really was a wonderful way to spend part of our Christmas Day. We could not have asked for better in terms of food and service. It was an absolutely first-class experience, all carried out in delightful surroundings.
We chose to have our meal served with the matching wines chosen by Cameron and his staff.
In a nutshell, we chose the Ceviche of Lobster and Scallop and Suckling Pig for entree, the Hay-Smoked Goose Breast as our main, the Silvan Estate Berrie Pavlova and Traditional Plum Pudding as our deserts. It is difficult to describe the brilliance of the dishes as each was delightful to the palate. Such pleasure to dine, such a pleasure to sit back and enjoy the Christmas Day Dinner.
The matched wines complemented each dish perfectly and the desert wine which accompanied the Plum Pudding was nothing short of sensational.
The Dinner was as good as what we imagined it would be, and then some. It is always a pleasure to go to Château Yering. We are going to return for their New Years Eve celebrations which promises to be a sumptuous occasion as well.
Congratulations to Mathew and his team and also to Cameron and his team on making the day so successful and such a pleasure to be present at.
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.