D’Angelo Estate Vineyard / Restaurant
At the point when you contemplate having a loosening up spot of lunch at a Melbourne winery, it’s ordinarily the Yarra Valley that comes into view. Or then again, on the off chance that not the Yarra Valley, maybe something somewhat further away from home, similar to the Mornington or Bellarine promontories.
I believe any reasonable person would agree that the suburb of Officer — 45km south-east of the CBD, on the Pakenham train line — presumably isn’t first and principal in quite a while’s musings with regards to wineries.
Yet, roosted high on a slope, in this quickly growing suburb, ignoring lodging domains and an elementary school, you’ll track down D’Angelo Estate, an unexpected bundle of a winery that hides by not really trying to hide in among medium-thickness lodging.
While the grape plantation has all the earmarks of being in impending peril of being immersed by a rush of infringing the suburbs, once inside all musings of never-ending suburbia drop away as you settle yourself in for a drink and a windy chomp of lunch.
The 10-section of land family-run winery contains a basement entryway and relaxed café that blasts at the creases at the end of the week with hungry Officerians, who run to the natural home to test D’Angelo’s chilly environment wines over certain tapas platters.
The menu is intensely weighted towards straightforward, shareable, family-satisfying plates. Haute cooking this isn’t, yet it’s doing whatever it takes not to be all things considered. Feasting at D’Angelo is more with regards to taking care of your telephones, talking with loved ones and partaking in some straightforward food. From the platters to the pizzas and the pastries, everything is made nearby by one or the other Benny, the main winemaker, or his child.
Great here are the connoisseur pizzas, similar to the dish pumpkin with chorizo, the San Daniel with bison mozzarella and prosciutto, and the somewhat fiery Godfather with bean stew, salami, capsicum and rocket.
Additionally on the menu are works of art like sheep cutlets with broil veg, bolognese gnocchi with crunchy crusty bread, a wagyu burger will every one of the decorations and salmon, veggie lover and vegetarian plates of mixed greens.
Get a jug of D’Angelo’s well known shiraz to wash down a tapas platter for two, which comes heaped with restored meats, smoked salmon, a scope of cheeses and plunges, prawns, arancini, delicious pulled-hamburger croquettes and olives. That is my concept of a decent evening not too far off.
D’Angelo has seen significant changes in its ‘hood since it took up residency on that unspoiled little slope confronting French Island and Western Port when the new century rolled over.
“At the point when I previously purchased here I was encircled by cows. Presently it’s kin,” Benny tells me.
Yet, this little boomer simply fights the good fight, delivering a strong scope of wines that, as Benny says, intend to “catch the substance of life”.
Perhaps next time you put your focus on a relaxed winery lunch, give the Yarra Valley a turn and head for Officer all things being equal. Since this winery in Officer is somewhat capturing.
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