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BEC Hardy Wines has unveiled a new South Australian gourmet experience at cellar door in McLaren Vale. The Kitchen at Bec Hardy showcases the best of local, sustainable food in a relaxed setting among the vines.
With a philosophy of “all things local, seasonal and sustainable,” the kitchen will initially be open Friday, Saturday, and Sundays from 10am to 3pm.
The winery, co-owned by sixth generation Hardy family member Bec and her husband, Richard, already hosts events ranging from yoga in the vines and painting classes.
Heading up the kitchen is Anthony Schlenk, who joins the team from Penfolds Magill Estate kitchen. He previously ran the Moseley Beach Club kitchen at Glenelg. Schlenk champions an unpretentious approach to food, seeing it as a platform for connecting people and bringing joy, and is passionate about sourcing ingredients for the menu responsibly and ethically. The Bec Hardy team has also worked in collaboration with Nick Finn, who played a key role in the launch of the acclaimed restaurant at 2KW in the CBD.
The menu, which will be changed frequently, features a selection of small and larger dishes, offering diners the opportunity to share, follow a traditional à la carte path, or sit back and let the chef decide with a ‘feed me’ menu.
The launch menu includes ingredients sourced from local producers including chorizo from Ellis Butchers of McLaren Vale, bread from Andy Clappis bakery in Willunga and bio-dynamic organic cheese from Paris Creek Farms in Meadows.
Dishes from the inaugural menu include ‘pan-seared South Australian Tommy Ruff served with dill and lemon beurre blanc sauce, mashed potatoes, and herbed asparagus; and lamb shanks slow-roasted in Bec Hardy Shiraz served with creamy polenta finished with sautéed kale and a parmesan crumb.
As a 100% dog-friendly cellar door, Bec Hardy is among the first winery eateries to offer a dish for furry friends: a chicken liver jerky.
Dishes for humans can be paired with wines by the glass or bottle from the Bec Hardy Wines portfolio.
Bec Hardy, co-owner and co-MD, says: “The Kitchen at Bec Hardy has been a dream of mine since we took over the Pertaringa cellar door in McLaren Vale back in July 2020, and this new space represents the biggest investment and expansion here in 30 years.
“There is no better partner to great food than great wine, even more so when the produce is sourced from the land and sea around us. We’ve loved creating a welcoming space for people to visit with friends, family, and their dog – and now we’re able to go beyond a glass of wine and a platter and invite them to indulge in a quintessentially South Australian meal amongst the vines.”
The Kitchen at Bec Hardy opening has coincided with the renaming of the cellar door from Pertaringa to Bec Hardy Wines.
Bookings are recommended to avoid disappointment, but walk-ins will be catered for, if space is available.
For further information visit www.bechardy.com.au To book a restaurant spot call (08) 8383 2700