The reasons why every foodie need to eat at the Highline Restaurant in Windsor’s Railway Hotel is not because of the food, although the award winning paddock to plate menu will more than satisfy even the fussiest of palates. It’s not because of the newly renovated, modern Australian inspired interior which forms the perfect backdrop for you to enjoy your meal. But it’s because of the passion General Manager Peter McCormack and Head Chef Simon Tarlington have for the business.
Tarlington who cut his culinary teeth working for the formidable Godon Ramsay is hands on when preparing the menu. From personally selecting different types of olives to ensure the olive oil to recreate the taste of butter to go with the bread milled using the last known windmill in Australia, to hand picking flowers from the local area to add to his dishes.
All ingredients used are Australian and the majority of which come from owner Wayne Sullivan’s 2,000 acre farm. Stand out dishes include Lamb double distilled soy and sesame dressing with artichoke leaves and stinging nettles and Veal medallion made of shin brisket and blade of animal, artichoke purée, burnt broccolini to get bitter flavour, blend of textures, crunchy flakes (dried artichoke flakes and dried milk).
Tarlington is clever in the way he integrates the restaurant’s farm focus into the menu. Goats curd covered chicken is served with poached bird seed, a play on what chickens eat e.g. wheat, rye, popped corn, pine nuts. The Bacon and egg broth entree sprinkled with mushroom dust is a unique play on farmhouse breakfast.
Those with a sweet tooth are going to love the desserts. The unexpected combo of Raisin bread, deep fried, Australian raclette from Heidi’s farm, burnt butter ice cream shouldn’t work but somehow it does and will leave you wanting more. The Hay poached pear with a milo crisp and peanut butter parfait and Milk and honey mousse, pollen with mousse are also standouts which serve as the perfect tribute to the restaurant’s fresh produce filled menu. Those waiting for an Instagram moment will get it with the Lemon myrtle and Daintree chocolate marshmallow ready to be toasted with a pinecone lit on fire.
For those who like a bit of wine with their meal will love the selection of Australia drops on offer. I would highly recommend the matching wines with your meal. The fantastic staff are always ready with a recommendation to compliment your dish. The Riesling is perfectly matched with seafood, the Pinot Grigio blends perfectly with the lamb, the soft tannins of the Beechworth Pinot Noir bring out the delicious flavours of the chicken and the Tawnees port is the ideal partner to the sweet desserts.
As far as affordability goes, the Highline offers some of the best value when it comes to fine dining in Melbourne. Tasting menus start from $55 so it’s more than affordable for a sneaky weeknight or weekend dinner, and you can easily upgrade to more courses for a special occasion.
Click here to find out more about the Highline and to make your next booking.
29 Chapel St, Windsor VIC 3181, (03) 9510 4050