Posted on 23 Nov 2017
We have the perfect gift for Christmas, particularly for those hard to buy friends and family. Our Cellar Door team have put together a collection that will have everyone celebrating. Indulge in delicious style with the Coombe Christmas collection, including:
- 2 bottles of the 2014 Nellie Melba Blanc de Blancs
- 1 bottle of the 2016 Brut Rose
- 2 Plumm Champagne flutes
- 3 of our house condiments, including an extra special festive preserve
If you are a Melba Estate Club member you also have the choice to replace one of the sparklings with a bottle of the award winning 2011 Blanc de Blancs from our museum cellar at no additional cost. Just another added benefit of being a Melba Estate Club member.
Come visit the team at Cellar Door to pick up your christmas gift pack, or call (03) 9739 0173 to reserve today.
Posted on 08 Nov 2017
We’ve created the perfect mix for those lazy sunny afternoons with a feasting session in the cellar door hedge. Enjoy a decadent platter filled with chef’s selection of amazing cheese and chacuterie, with a glass of selected Coombe Farm wine for $30 per person.
We’ve filled the hedge with croquet, bocce and all sorts of fun for you. Or simply sit back, graze away and enjoy the sunshine.
The hedge is the favourite spot for these warmer months and will fill quickly so make sure to book your spot.
Contact our cellar door team to book your spot on 03 9739 0173 or email us at firstname.lastname@example.org.
Posted on 29 Jun 2017
Patrick will lead the culinary direction of our unique Yarra Valley experience, combining heritage and horticulture with exemplary cuisine. Drawing from the historical references of Auguste Escoffier, the creator of Peach Melba and utilizing house grown and local produce, Patrick will use his international background and modern techniques to create innovative and seasonal menus at Coombe.
Hong Kong born Chef Patrick Dang grew up and trained in his hometown of Sydney, Australia. Patrick’s passion lead him to work in some of the finest restaurants in the country such as MG garage (Restaurant of the year) and Salt (Awarded 2 hats.)
Patrick then moved to Hong Kong and worked as chef de cuisine at Mo Bar at the Landmark Mandarin Oriental Hotel under the 2 star Michelin chef Richard Ekkebus, where he gained knowledge on the finest products and learnt the importance of precision.
His culinary career has taken him to all corners of the globe working in prestigious kitchens, his experience spans Shanghai’s T8 restaurant which was awarded Worlds 50 Hottest Restaurants by Conde Nast, to Napa Wine Bar which was awarded the Best Fine Dining Restaurant by That’s Shanghai magazine. Patrick has worked his way through Italy, Australia, America, Southeast Asia, Mexico, the Caribbean and Hong Kong.
Travelling the globe has given him the opportunity to search for new inspirations and sensuality, to refine and strive for excellence. Patrick describes his ever evolving cooking style as simple and clean, yet bold and flavourful.
Coombe diners will be able to enjoy the new winter menu from Wednesday 28th June.
Click here to view the new menu.BOOK NOW