Raise your glass to Easter! Four days to enjoy food and wine at Lambert Estate.
Kick off the Easter Weekend with a special Seafood Platter on Good Friday. Local ingredients, fresh seafood, and a native twist for just $70 per person.
Wood fired Spencer Gulf prawns, sea parsley, pickled Robe octopus, river mint, citrus cured Southern Tasmanian ocean trout, karkalia kimchi, freshly shucked Coffin Bay oysters, finger lime and riesling dressing, ocean succulents.
Crispy fried Tarlee SA polenta, candied Barossa Valley olives, whipped Barossa Valley vache curd.
Local and house grown autumn greens.
Quandong cheesecake, passionfruit, white chocolate, Lambert Estate shiraz gel.
Enjoy a tasting and lunch in the restaurant on Saturday or Sunday, dinner on Saturday evening, or finish off the long weekend with a platter and wine on the deck.
See you this Easter at Lambert Estate.