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The last month of spring is upon us but we can already feel the promise of long, sunny days to come. We’ve got plenty of plans to share with you this summer but first, here’s all the things to look forward to this November at Montalto:
Just in case you missed it, we released a special update with all of our summer trading hours the other day. We’ve now opened up bookings until the end of February to help make planning your summer at Montlato that much easier. A word of advice: book early to avoid disappointment, especially in The Restaurant and for summer picnics.
Please join us from 3pm sharp on Saturday 19th November for the winner’s announcement of the 2022 Montalto Sculpture Prize, along with the official exhibition opening! This year marks the 20th year of sculpture at Montalto, an incredible milestone that we’re excited to share with you all.
The spring marks the start of a new era at Montalto: estate-farmed snails will now appear on The Restaurant menu as an ad hoc special throughout the year. Montalto’s snails are Helix aspersa, also known as Cantareus asperses, which were first described in Italy in 1774. In Australia, these beauties are known as the ‘common brown garden snail’ or ‘petit-gris’ (meaning little grey), and are a herbivorous, terrestrial snail. Introduced into Australia in the 1890s, they’re one of the most popular snails eaten in France, Italy and other European countries. Julie Bennett, Montalto’s Produce Manager, oversaw the procurement of the initial 3000 snails from Montalto’s own vineyards, and has been slowly farming them in custom built crates that are fully enclosed to protect the snails from the many predators who, like us, enjoy escargot. Their diet? Only the best for our snails: organic, heirloom salad leaves. Matt Wilkinson, Culinary Creative Director, has worked alongside Julie, and the kitchen team at Montalto, to ensure the quality of snails surpasses anything likely to have been imported, enthusiastically ensuring the estate to plate philosophy continues to flourish. But the real test is the taste: tender, with a slight mushroom flavour, they’re high in iron, protein and omega-3.
MAKE A BOOKING IN THE RESTAURANT
Montalto Cuvée One 2016
“With its citrus, hints of lemon curd and brioche tones, this is fabulous on its own or try a sneaky glass with pancakes and fruit for breakfast on a Sunday. Also incredible in the afternoon with fresh local oysters, so versatile…yummo!"
Montalto Single Vineyard 'The Eleven' Chardonnay 2020
"Simons Chardonnay are totally amazing! This is hands down a spring and summer Chardonnay - I’ve always got at least a couple of bottles in the fridge. Drink with BBQ chicken, fish or chargrilled vegetables fresh out of the garden. Works exceptionally well with pasta - such a classic carbonara - that has a bit of extra salt, which this wine balances out perfectly."
Montalto Single Vineyard ‘North One’ Pinot Noir 2021
"This has become one of my absolute favourites over the last few months, with cherry cola notes, it’s very easy to drink - even as the weather starts to heat up. I enjoy it many ways: after work by itself, or with some local cheese accompanied by our winter fruit preserves. Brilliant with beef carpaccio, grilled lamb and fatty fishes like salmon and tuna."
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Or to give the gift of one of the most spectacular experiences on the Mornington Peninsula, we now offer gift certificates for our Estate to Plate experience.
BUY AN ESTATE TO PLATE GIFT VOUCHER
