New restaurant is a tribute to a legend

 

Mietta O'Donnell was a legendary Melbourne restaurateur, who is fondly remember a quarter of a century after her death.

Mietta's was an conic restaurant much loved by the the city's movers and shakers, and O'Donnell was  also an influential figure in the arts and cultural world.

Now a new restaurant named in her honour: Miettas, has opened as a fine dining destination at The Queenscliff Hotel on the Ballarine Peninsula, where she once oversaw the property when it was Mietta's Queenscliff in the 1970s.

With a kitchen brigade led by executive chef Salvatore Giorgio, Miettas aims to establish itself as a destination restaurant, with a one-seating-per-service model "designed to create a relaxed and elevated experience". 

Giorgio, former owner and chef of Bar Taralli, has built "a strong reputation for honest, flavour-driven cooking grounded in southern Italian tradition", the local tourism authority reports. The chef has worked at kitchens including Marnong Estate, Scopri, and Bar Bambi.

The menu includes hand-crafted pasta, local seafood and premium meats with an Italian accent. 

There are two degustation menus for $115 and $135 per person, as well as vegetarian and Vegan options.

See thequeenscliffhotel.com.au

New gourmet destination on the Bellarine Peninsula

Oakdene is one of the standout wine producers on the Bellarine Peninsula outside Geelong.

Now the Hooley family behind Oakdene is opening a new multi-million dollar wine, art and dining destination later this week.

Quiddity Place, surrounded by vines and olive groves (above), brings together a restaurant (Hidden Frog, led by chef Dwayne Bourke, who has 25+ years of experience), a cellar door and two art galleries.

There will also be boutique vineyard accommodation overlooking Swan Bay.

The sprawling Mannerim property has 60 acres of vines and more than 6,000 olive trees producing Lighthouse Olive Oil.

The family-friendly, non smoking facility features a gift shop, electric vehicle charging point and function spaces. 

Hidden Frog will open for lunch Wednesday to Sunday, and dinner Friday and Saturday nights. 

Think small plates like pan-seared scallops with edamame puree and miso butter, or pork belly with maple caramel pears, kohlrabi and radish salad. 

Bigger plates may include baked Roman-style pumpkin gnocchi with tomato sugo, broccolini and gremolata, or slow-cooked lamb shoulder, red pepper jam, zucchini caponata and new potatoes. 

All dishes can be matched with Oakdene wines. 

See https://www.quiddityplace.com.au/

Wine producers keeping it in the family

With the second generation of the family now in charge, Bellarine Estate has expanded its impressive tourism offering. 

Not only does the family-run business produce wine, it also has a distillery on site, along with an eatery serving a Texas barbecue themed menu - and a new glamping experience.

Established in 1996 by Peter and Lizette Kenny, Bellarine Estate is set on 100 acres on the Bellarine Peninsula, overlooking Corio Bay - just outside of Geelong. 

The family produces chardonnay, pinot noir, shiraz, merlot, sauvignon blanc and viognier and also recently launched its gin distillery, as well as adding glamping accommodation over the summer months. 

Thirty Acres Distillery and Texas BBQ @ Bellarine Estate and Coastal Glamping @ Bellarine Estate make the estate a popular destination. 

The business is now run by the second generation with eldest son James Kenny taking over the reins from his parents as general manager, while his younger brother Julian Kenny is the estate head winemaker. 

Bellarine Estate produces a total of 16 wines each year, 10 under Bellarine Estate label that uses estate fruit and six under the Portarlington Ridge @ Bellarine Estate label with fruit sourced from local growers. 

Thirty Acres gin is made from the vineyard’s that have been wild fermented, twice distilled, charcoal filtered and macerated with locally inspired botanicals. 

Texas BBQ @ Bellarine Estate was launched last year next to cellar door, paying tribute to mother Lizette's US roots. 

Think an American BBQ Sampling Platter with Lizette's family recipe for brisket highlighted (above), or a Vegetarian BBQ Sampling Platter. 

The property is also home to 200-capacity outdoor beer garden - perfect for live music events. 

For more information, see www.bellarineestate.com.au

Grand dame of the Bellarine reopens her doors

Portarlington on the Bellarine Peninsula is one of the most attractive seaside spots in Victoria - and the landmark Portarlington Grand Hotel will re-open next month following an extensive, multi-million-dollar renovation.

The new-look hotel will include 18 boutique rooms and has undergone refurbishment of several dining spaces including The Front Bar, Bistro, The Atrium and The Lawn.

Just 70 minutes with Port Phillip Ferries from Melbourne’s Docklands, the new Portarlington Grand Hotel aims to feature some of the state’s best food and wine.

With a history dating back to 1888, the property was acquired by The Little Group, who also operate Port Phillip Ferries, and has been under renovation for the past 18 months.

The hotels' façade and grand staircase have been restored with Melbourne-based architects Technē Architecture + Interior Design creating new interiors designed to strike a balance between modern luxury and heritage details.

 

Weatherworn timber has been utilised throughout to reference the old timber of the Portarlington pier, and heritage experts were consulted to retrace history and ensure the new designs were true to the original intent.

The 18 heritage-inspired rooms are located across two levels, with many featuring balconies and bay views.

The rooms retain original design features such as ornamental fireplaces and archways.



Guests will be able to enjoy regional produce across the four dining spaces, including famous Portarlington mussels harvested from local waters, craft beers and award-winning wines from local wineries such as Bennetts on Bellarine, Scotchmans Hill and Terindah Estate, as well as local gins from the Bellarine Distillery.

The Front Bar and the Bistro will offer dishes including pork knuckle and barbecued ribs, along with a seafood risotto.

New beer garden The Atrium, which opened in January, features traditional wood-fired pizzas cooked in an outdoor kitchen, along with local beer, wine and spirits.

The Lawn is aimed at families, groups and dog lovers with picnic tables and umbrellas and a full bistro menu.

Day trippers need not worry about missing the journey home, with a warning bell rung at the hotel 30 minutes before each ferry’s departure.

Overnight rates will be available from $250. Bookings can be made for after August 1. See www.portarlingtongrandhotel.com.au.

Images: Nikole Ramsay