Stunning Le Bouchon at Attwoods Wines in Macedon Ranges
We enjoyed an extraordinary lunch at destination restaurant Le Bouchon at Attwoods Wines, one of the treasures of regional Victoria. Troy and Jane Walsh have excelled in bringing this gem of a property to life in charming Glenlyon, with a food and wine match made in heaven, delivered by a stellar team in an idyllic location.
The Pet-Nat at the start of our meal indicated that these wines were definitely not boring but were a statement of high level fruit and winemaking flair.
Gem in the Macedon Ranges.
Glorious views over lunch.
A destination to relax, revive and be satiated.
Private room of class and style.
Attwoods specialises in cool climate Pinot Noir and Chardonnay, with a focus on the central highlands of Ballarat and Macedon Ranges. Comparisons could be made to the cool climate of Burgundy France, bringing inspiration to winemaker Troy Walsh and his winemaking techniques. Troy has a background as a sommelier in London's fine dining scene at famed restaurants, and has expanded into winemaking in recent years.
Innovation with concrete tanks.
Troy is a passionate winemaker who specialises in small-batch (often whole-bunch) minimal intervention wines that honour the terroir and place, in typically cool-climate locations.
Cod Branade was a spectacular first dish.
Vin de Folie Pet-Nat was a showstopper.
Top chef Sean Marshall (ex Deja Vue, Hell of the North, Nomad NYC) is working wonders in the kitchen with his French cooking expertise and flair honouring local ingredients (the sauces are sensational!). I recall from Sean at Hell of the North some years ago, and at the time his cooking captured my attention. This is a menu which Le Bouchon describes as "like having lunch at our home" - all I can thin is that they must have sensational lunches at home! Our lunch hit the high notes of finery with approachability, and warm hospitality in spades.
French Onion Soup of your dreams.
Such depth of flavour in every dish, made with premium seasonal and local ingredients! Vegetables are also sourced from their own kitchen garden on the Estate.
Poached Lobster Tail is spectacular.
Mopped up the delicious sauce with standout local bread.
One more time.
Scallops, Jerusalem Artichoke done 3 ways was a smart and rewarding dish.
Extraordinary Pinot Noir.
Rave reports (David and Deon) for the -
Cod Brandade and garlic croutons,
French Onion Soup (best I’ve ever had with 3 day beef stock),
Scallops, Jerusalem Artichoke done 3 ways, hazelnut oil, vanilla, (showstopper dish and the sauce!),
Poached lobster tail, Crustacean sauce (a must order signature, with black truffle butter),
Ox cheek Borderlaise, pommes purée, heirloom carrots (melt in your mouth, (amazing depth of flavour),
Clafoutis, poached rhubarb, vanilla ice cream (delicious dessert).
Another highlight was the Ox Cheek. Simply melt in your mouth perfection.
Attwoods Wines are exceptional with Troy inspired by French winemaking techniques, and have been served in 7 of Australia’s top 10 restaurants.
A welcoming Vin de Folie Pet-Nat was the perfect start, and a progression through the range, paired with our meal, including stunning blush pink unfiltered Pinot Gris, Garibaldi Farm Chardonnay, premium Glenlyon Estate Pinot Noir, and the whole bunch wild yeast fermented Old Hog Pinot Noir.
Troy Walsh is a winemaking genius, who believes in letting the wines shine without too much intervention. Jane was superb at cellar door and in hosting our lunch. And Sean Marshall is on fire in the kitchen. Their website heralds there is an "all-time favourite dish for the main course in July - Cassoulet".
Clafoutis, poached rhubarb, vanilla ice cream was the ideal way to end our meal.
Gaze at the hills, gardens and vineyards as you are satiated by a hugely talented team who exhibit creative genius. Highly recommended.