Last year English 'Top 100' chef Tom Reid joined Coriole and immediately set about reinventing the Coriole kitchen. The organic vegetable garden had not been utilised to its full extent, so Tom and estate gardener, Melissa, immediately revamped it to enable the fresh produce to go straight into his kitchen.
With such an abundance of goodies, of course Tom wanted to incorporate them into his menu, so now the restaurant boasts an exciting and innovative selection of modern regional food, freshly prepared on a daily basis.
For those who may be spoilt for choice, the way to go is the 6 course degustation, featuring the chef's pick. For $59 this offers a broad look at some of the signature dishes currently coming out of the kitchen.
Bread is baked every day and it's a good starter with some of Coriole's own olives and award winning olive oil. The truffled duck liver parfait with a beautiful brioche bun and some tangy baby cornichons is good enough to make a meal of, but there are so many other taste treats to be enjoyed. Coriole also uses a range of the local cheeses from Woodside Cheesewrights and the menu currently features a clever little dish of whipped chevre with Willunga beetroot and an unusual smoked beetroot sauce. Port Lincoln Kingfish and juicy Murray Valley pork loin are imaginatively presented, as are the vegetable dishes and salads. They even manage to grow and serve more alternative veggies, like the Jerusalem artichokes from the kitchen garden or nasturtiums and stinging nettles (minus the sting, of course!)
Tom prides himself on the fact that most of the menu is gluten free (and although he doesn't personally bake the gluten free bread, there is always some available).
A selection of luscious desserts is available but there is also the temptation of more of those Woodside cheeses to go with the locally roasted coffee.
It's a splendid way to while away an afternoon, either in the courtyard by the fire in Winter, looking out over the vineyards or perhaps on the terrace in summer under the shade of the grand old trees.