‘Fancy Friday’ Long Lunches with Passing Clouds at The Kyneton Hotel.

Join us for a series of special events as we celebrate 50 years of Passing Clouds Wines with our ‘Fancy Friday’ lunches.

Enjoy a leisurely 2 or 3-course set menu from Chef Tim Austin designed to complement a wonderful wine list from Passing Clouds.

Our special guest host for these events, Passing Clouds account manager Kim Cash, will be sharing not only her expertise surrounding the wine selection, but her extensive front of house experience working in some of Melbourne’s finest restaurants.

These events are not designed to run like our usual wine makers dinner, they are just about getting together people who enjoy good food paired with good wine.

The lunches will run for three weeks of the Macedon Ranges Autumn Festival beginning Friday the 12th of April and concluding on Friday 26th April. Seatings from 12:15pm, with the last seating time at 1.30pm.

Bookings are essential and may require a non-refundable payment at the time of booking (at the discretion of The Kyneton Hotel).

Two course menu will comprise of shared entrees and a choice of main course for $69pp, or a three-course menu including dessert for $89pp. Drinks upon consumption.

To book email hello@thekynetonhotel.com.au with your preferred date, seating time, party size, contact information, and any time constraints.

Menu:

Shared Entrees;

Fiore Ripieni: Crispy fried zucchini flowers stuffed with ricotta, chilli and anchovy.

Baba Ghannoush: Smokey eggplant dip with pickled turnips.

Poireau au Vinaigrette: Tender leeks in a truffled champagne dressing.

Gnocchi al Finocchio: hand rolled kennech potato dumplings in a fennel and pecorino crema.

Choice of Mains;

Poisson en Papillote fillet of today’s fish baked in paper with herb & tomato butter on saffron mash potato.

Risotto all’Anatra Duck breast lightly smoked with blackcurrant leaves on a rich parmesan risotto with braised celery.

Lamb Backstrap grilled over wattle on a beetroot mole with broccoli and sesame salad and ghost pepper escabeche.

Served with a salad of coral lettuce with radish, chives and mustard dressing

Vegetarian main upon request.

Dessert;

Baba al limoncello:  w poached pear & verbena cream.

Please note that some elements of this menu may be subject to change.

While we strive to accommodate other dietary needs, we may not be able to fulfill all requests. We offer gluten-free and vegetarian options, which must be identified at the time of booking. Please note that we are unable to cater to dairy-free or vegan diets. Additionally, our menu is nut-free and shellfish-free.

We look forward to welcoming you to these special events at The Kyneton Hotel.