“Winter is such an interesting time of year for produce, there is always a moment of excitement when the first of the season sprouts, cabbages and citrus enter the kitchen and mark the close of the long warm months in the valley. Our winter menu is a true testament to the understanding of local produce, I’m just the guy at the finish line”.
- Levantine Hill Executive Chef, Luke Headon
Spanner crab with pickled artichoke, saffron cappelletti with truffled goats curd, and brown butter parfait. Touted as one of the most exceptional seasonal menus offered in the Valley yet, Executive Chef Luke Headon unveils his latest winter menu.
Luke Headon was appointed as Executive Chef of Ezard at Levantine Hill in October last year, adding the Yarra Valley’s most celebrated new winery to a CV that includes having worked with Marcus Wareing at the Berkeley in London, a chef at the iconic The Fat Duck in London run by Heston Blumenthal before becoming head chef at Restaurant Story in London.
“When I create a dish at Levantine Hill the focus must remain on the quality of ingredients and the journey it has taken to become the finished product. You can use all the techniques in the world but if your starting with poor quality produce that’s out of season then your work is futile”.
Ezard at Levantine Hill's winter hours are 11am to 5pm Monday to Sunday, excluding Tuesdays when the venue is closed. Bookings can be made online here or by calling reservations on 03 5962 1333.
