Winstead Wines, Bagdad Tasmnia

Winstead Cellar Door Menu

New Years Day 2012

Margherita:

Bocconcini, basil and cherry tomatos $13

Recovery:

Eggs , bacon, tomato and basil – tobasco served on the side $17

Greek Lamb:

Midlands spring lamb, hand minced with
oregano, fetta, olives, pine nuts and yoghurt $15

12 hour Duck:

Duck, with chinese spices, and huon browns. $17

Valencian:

Chorizo, prawn, mussels, roasted capsicum and octopus $17

Sweet:
Winstead Raspberries:

with huon pears, cinnamon, nutmeg, georgie’s quince jelly and yoghurt $15

Apricots:

with huon pears, cinnamon, nutmeg, georgie’s quince jelly and yoghurt $15

Chilli and anchovies added on request

Local Cheese platter $17

Winstead Cellar Door Menu

Sunday 4 December, 2011

Pizza’s:

Herb and Cauliflower $11

Margherita:

Traditional; cheese, basil and tomato $13

Middle Eastern inspired Lamb:

Midlands spring lamb, hand minced with arabesque spices,
finished with pine nuts and yoghurt $15

12 hour Duck with mushrooms:

Duck – sous vide with dark spices (if you’re curious feel free to ask),
and huon browns. $17

Valencian derived Pizza:

Chorizo, Mussels, Roasted Capsicum and Squid $17

Pear & Golden Syrup:

Huon pears, Cinnamon, Nutmeg, Georgie’s quince jelly and mascarpone. $15

Chilli and Anchovies added (free) on request

Low Gluten Spelt dough, or, Wholemeal base $1

Local Cheese platter

$17

A few of our favorite local producers & products:

Callington Mill Flours from Oatloands

Boks Bacon

Wicked, Grandvewe and Westhaven Cheeses

East coast mussels

Midlands Lamb

Local Squid

Tucking up in the Vineyard today. That’s Clinker in the foreground, who seems to be quite impressed with Kora who’s visiting today…. (Thats pip in the background keeping an eye on things).

The spring of 2011 has sprung and by golly how the grass has ris. The moisture in the soils post winter has lead to a spectacular budburst and early growth, both in the vines and the weeds and grasses. So it has been a busy time keeping everything just so.

Budburst was about on par with usual (last week in September), maybe a few days early, but with a few cool patches growth took time to really get underway. Now that we have
had some warmer days and nights, things are where we would expect them to be. Work has been continuous in the vines, keeping inter-row grass low to promote air flow on the
cooler nights, shoot thinning to make sure the growth is where we want it, and spraying to keep the various diseases from showing their ugly heads like they did last season. So at
this stage we are very much on top of all the work and looking forward to a great season and hopefully some spectacular wines.

Snarey