A delicious duck liver pate made on the premises is just one of the tasting delights on offer at Howard Vineyard on the outskirts of Nairne in the Adelaide Hills. Whipped up by Head Chef Mark Needle, using an innovative combination of chocolate and mixed berries, the pate is one dish not to be missed!
The Howard Vineyard cellar door has a fantastic range of award winning wines to compliment their ever changing menu. The Sunday Sessions Tapas menu is a favourite, with crunchy fried mushrooms, in house smoked salmon, pork belly with honey coriander glaze, patatas baravas (potatoes with bacon & spicy aioli) and everything in between.
Sunday Sessions at Howard Vineyard always have a live local musical act to keep you entertained while you dine and with a bistro menu to float your culinary boat, you will never leave this place hungry, or thirsty for that matter.
Howard Vineyard boasts a decent sized wine list. Start with their Gambol Red and Frolic White every day drinkers, spend some time on the quite delicious Cabernets in the middle, and reach the top with their Amos range.
Functions Manager Karen Pattison is the first person you should contact if you would like to organise a function in this rustic setting. A wine shed built around a historic building and converted into a restaurant with a huge outdoor terrace and a tasting area which doubles as a bar when the need arises. With a stunning vineyard backdrop, and only 30 minutes from Adelaide this is a great place to relax and drink away your Sunday afternoon, or host your next event.
For more information check out the Howard Vineyard website www.howardvineyard.com.au or phone (08) 8188 0203