Seats at the chef’s table at Bird in Hand’s exquisite lunch-only vineyard restaurant offer a front-row view of chef Jacob Davey’s calm precision. Each of the dishes on the 10-course tasting menu reflects the bounty of the onsite garden and surrounding Peramangk country, from fragrant herbs infusing roast chicken with barley koji broth to raw bluefin chutoro with fermented chilli and slivers of Geraldton wax. Balance abounds. in the seared wallaby with muntrie berries and salt and vinegar warrigal greens, while a kombu and vanilla ice-cream with Redlove apple granita echoes nostalgic memories of a Splice ice-cream. The earthy, art-filled dining room soothes the senses and the wine list showcases the winery’s excellent new Tasmanian pinot noir and riesling. Allow three hours for the experience and don’t leave without trying a nip of The Bird single malt whiskey, with its golden flavours of maple syrup and Christmas pudding.
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