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The Wine Bar
Restaurant

The Wine Bar & Restaurant continues to establish itself as a contemporary and innovative restaurant located on the waterfront in the middle of the Maroochydore CBD.

With it's lush chocolate & vanilla decor, The Wine Bar prides itself on providing a relaxed professional approach to dining. The Wine Bar offers the Sunshine Coasts most extensive wine list with over 35 different wines pored by the glass, an exclusive private dining room and also extensive alfresco seating.

You will experience food that is chosen for it's seasonal freshness and quality, with menus changing weekly.

The Wine Bar & Restaurant is opened for lunch and dinner 7 days a week.
Reservations are a must on 07 5479 0188.
 



Testun Al "Barolo" Sheep's Milk-Italy

This is one of the most amazing cheeses I have ever seen!
A semi hard cheese made with sheep's milk, "Barolo" red wine grapes crushed around the outside to form a crust.
The wine slow leaches into the flesh of the cheese completing this truly amazing cheese.

Serve with lavosh, quince paste and green apple and to drink.. may be a big glass of "99" E&E Black Pepper Shiraz.
 
The Wine Bar
4-8 Duporth Avenue, Maroochydore.
Telephone: 54790188





Lobster Crepe W/ Carrot Beurre Blanc




Pear frangipane Tart

Frangipane:
100gm Butter
100gm Sugar
100gm Almond meal
1/4 cup Plain Flour
2 Eggs
1 Vanilla Bean
100ml Pastry cream

Poached Pears:
4 Pears, peeled and 1/2'd
250ml Light sugar syrup
1 cinnamon Quill

Frangipane: Cream butter and sugar until pale
Gradually add the almond meal and flour.
Add the eggs and mix well.
Add vanilla & pastry cream and stir well.
Poached Pears: Bring the light sugar syrup, and cinnamon to the boil. Add your pear half's and poach until soft. Allow to cool and thinly slice.
Assembly: In a sweet pastry case add your frangipane mix. Place your sliced pear on top of the frangipane. Lightly brush with butter and bake on 180 c for 45min. Serve with thick cream and cinnamon sugar.

Crepe Batter:
6 lg egg yolks
100ml milk
20gm melted butter
80gm plain flour

Carrot buerre blanc:
1lt Carrot juice
100ml Heavy cream
100gm Unsalted butter

Lobster Mix:
1lg Lobster tail
(cut into sml pieces)
1 brown onion
(finely diced)
1 clove of garlic
(finely diced)
100gm mascapone cheese

Add your lobster meat, garlic onion.
Sauté gently until the lobster is 3/4 cooked through. allow to cool then bind the ingredence with mascapone.
Season with white pepper.
Crepe Batter: Combine all ingredence and blend well.
Lobster Mix: Heat a small amount of extra virgin oil in a pan (serves 4)
Carrot buerre blanc: Bring your carrot juice to the boil.
Reduce by 3/4 and strain through a strainer. Add your cream, and bring back to the boil. Remove from the heat and slowly stir in the butter.
Assembly: Cook crepes in non stick pan as thin as possible, place a small amount of lobster mix in the center of each crepe and heat gently in the oven. Place a small amount of the carrot sauce in the center of the plate, place down the crepe and garnish with fresh chervil.