With the onset of spring weather comes the perfect opportunity to enjoy a long lunch in our regions.
McLaren Vale is one of our favourite places to escape for a lunch with friends – not too far from the city, with so many good options to explore, overlooking those beautiful vineyard views.
One of the things we love about the food philosophies in McLaren Vale is a real commitment to “farm to table” dining. The chefs here not only know where their food comes from, but they know the local growers, farmers, and butchers by name.
Coriole Vineyards’ on-site restaurant, Gather at Coriole, has taken that one step further in recent months – expanding to include an on-site kitchen garden, and a small farm located in McLaren Flat, designed especially to meet the needs of the restaurant.
Head Chef Tom Tilbury works with what’s available and in season to present an innovative, generous menu.
It’s described as “produce-driven rustic elegance.”
As well as the on-site produce, Tom collaborates with local suppliers of meats, seafood, vegetables and fruit to source high-quality food that is produced ethically and sustainably.
These South Australian farmers and growers are passionate about their approach and the taste of their produce. Tom says working closely with them means being able to adapt regularly to seasonal changes.
“Each week we get emailed by the three farms where our produce comes from about what’s available and what will be available in the coming weeks,” Tom explains.
“And along the course of a year there will be hundreds of small changes on our menu, adapting to availability of produce.
“It’s exciting to constantly have these beautiful ingredients coming through the kitchen.”
“Our dish of King George Whiting, celery, salt bush, seaweed, butter celebrates the seafood and coastal plants. Whiting has a delicate flavour so the other components are all there to compliment the fish – pops of acid from the finger lime and heart leaf ice plant cut through the seaweed butter emulsion that dresses the dish,” Tom says.
“The whiting is caught on the Yorke Peninsula by Ashley Perkins and all of the vegetables in the dish are from our garden and farm. To finish the dish, it is garnished with hand harvested Wakame from Dirty Inc.”
Gather’s name also draws on our other passion – bringing people together over good food and wine. The dining experience is relaxed, hospitable and warm with dishes designed to share. As diners enjoy a leisurely lunch overlooking McLaren Vale, they are able to match Coriole wines to their meal.
Coriole’s approach to winemaking is to explore new and innovative varieties and winemaking styles, whilst continuing its heritage of traditional winemaking that goes back over 50 years.
Gather at Coriole is open Thursday to Sunday for lunch, and will be expanding to including Monday trading from the October long weekend (5 October).
They also welcome group bookings, with private space options available.
You can find Coriole Vineyards and Gather at Coriole at Chaffeys Rd, McLaren Vale.
Find out more and book online at coriole.com/restaurant.