The Kitchen at Bec Hardy
OverviewThe Kitchen at Bec Hardy is a new food experience at Bec Hardy Wines which showcases all things local, seasonal and sustainable.
Headed up by Anthony Shlenk, of Penfolds Magill Estate Kitchen and the Moseley Beach Club kitchen at Glenelg, who is passionate about sourcing ingredients for the menu responsibly and ethically.
The menu, which will be changed frequently, features a selection of small and larger dishes, offering diners the opportunity to share, follow a traditional à la carte path, or sit back and let the chef decide with a ‘feed me’ menu. The launch menu includes ingredients sourced from local producers including chorizo from Ellis Butchers of McLaren Vale, bread from Andy Clappis bakery in Willunga and bio-dynamic organic cheese from Paris Creek Farms in Meadows.
Example dishes from the inaugural menu include ‘pan-seared South Australian Tommy Ruff served with dill and lemon beurre blanc sauce, mashed potatoes and herbed asparagus’ and ‘Lamb shanks slow-roasted in Bec Hardy Shiraz served with creamy polenta finished with sautéed kale and a sharp parmesan crumb.’ Furthermore, as a 100% dog-friendly Cellar Door, Bec Hardy is perhaps one of the first winery eateries to offer a dish for our furry friends, ‘chicken liver jerky’. Dishes can be paired with wines by the glass or bottle from the Bec Hardy Wines portfolio.