Michael Mok
Google
It's unique to see a winery serving live seafood and proper aged beef.
Starting with wines, cool climate reds, yum... the cab sauvignon was delicious.
However the bossman caught our eye, unable to be tasted we bought a bottle to the table. It was a good decision. Plum, viscous, juicy berry goodness!
We ordered the mud crab which was 1 and a half crab with sides like spaghetti and some bread. Fresh and delicious.
Lobster was huge but slightly overcooked and a bit dry, butter it up please.
Crocodile sausage tastes with fish mashed with chicken, surprisingly not games or fishy at all. Definitely a try.
We had both the 500g dry aged steaks on offer... boy it was magnificent. Fatty, tender and meaty... yum
Ended with the desserts... pistachio and a bread tiramisu, just ok. Skip the dessert and get a muscat in the barrel or the fortified shiraz instead.
People were friendly and not overly strict like some wineries lunch places.