McLaren Vale Cellar Door, Bec Hardy Wines is this month expanding its visitor experience with the launch of a new food experience, The Kitchen at Bec Hardy. With a philosophy of all things local, seasonal and sustainable, the kitchen will initially be open Friday, Saturday and Sunday from 10am to 3pm.
The winery, co-owned by sixth generation Hardy family member Bec and her husband, Richard is much-loved for its welcoming atmosphere and calendar of fun events from yoga to painting in the vines and now there is another reason to drop by and while away an afternoon.
Heading up the kitchen is Anthony Schlenk, who joins the team from the award-winning Penfolds Magill Estate Kitchen. Prior to that he ran the Moseley Beach Club kitchen at Glenelg. He champions an unpretentious approach to food, seeing it as a platform for connecting people and bringing joy, and is passionate about sourcing ingredients for the menu responsibly and ethically.
The Bec Hardy team also worked in collaboration with Nick Finn, a leading authority on the Adelaide food scene, who played a key role in the launch of the acclaimed restaurant at 2KW in the CBD.
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.
Bec Hardy, co-owner and co-MD comments, “The Kitchen at Bec Hardy has been a dream of mine since we took over the Pertaringa cellar door in McLaren Vale back in July 2020, and this new space represents the biggest investment and expansion here in 30 years. There is no better partner to great food than great wine, even more so when the produce is sourced from the land and sea around us. We’ve loved creating a welcoming space for people to visit with friends, family and their dog – and now we’re able to go beyond a glass of wine and a platter and invite them to indulge in a quintessentially South Australian meal amongst the vines.”
The Kitchen at Bec Hardy launches on 29 April 2022 and will initially be open Friday, Saturday and Sunday from 10am to 3pm. Bookings are recommended to avoid disappointment, but walk-ins will be catered for, if space available.
The Kitchen at Bec Hardy opening coincides with the renaming of the cellar door from ‘Pertaringa’ to ‘Bec Hardy Wines’, in line with the overarching brand name, and representing the broad portfolio of wines on offer to taste and enjoy.