Windy Point Restaurant Review 2015

 
Image: Willunga Wino




Windy Point Restaurant is an Adelaide institution. 

Perched high above the city, in the foothills, it’s views extend over the CBD, the ocean, and the Hills, with airplanes sailing past regularly. This makes it a “special occasion” magnet.

 
Perched high above the city. Photo: Willunga Wino
 


I was invited to sample the new summer degustation menu at Windy Point, along with  premium matched wines from France, Spain, Barossa Valley, Adelaide Hills and the Limestone Coast. The 7 course degustation is $115, and $185 with paired wines.

 On the night, the location lived up to its’ name, with quite a gale blowing!

 
Stylish front door. Photo: Willunga Wino
 
 
Upon entering the building, which looks like a garden rotunda perched over the cliff, the first thing you notice is the stunning view out over the Adelaide plains.
 
Tables hug the windows.
 
I almost expect the floor to start revolving, it feels a lot like the Sydney Tower revolving restaurant.
 
Room with a view. Photo: Willunga Wino
 
 
While admiring the view, we are offered a glass of Grand Duhene champagne by Xing our waiter and sommelier.
 
Golden hued, it has a nutty nose with brioche lemon butter overtones. Nice acidity cleans up a lasting nuttiness. It is a great aperitif.
 
 
Champagne to start. Photo: Willunga Wino
 
 
Restaurant manager Darryl Hocking welcomed us formally as the roof slid open to reveal glass windows pointing to the skies.
 
Darryl also introduced us to the confounding riddle – is it windy from the windy road up to the point – or windy from the gale usually blowing?
 
 
 
Darryl Hocking, Restaurant Manager. Photo: Willunga Wino
 
 
 
Tonight’s host was none other than Dougal from Dougal McFuzzlebutt’s Manchen (Man Kitchen), our friend and fellow blogger.
 
 
Dougal McFuzzlebutt shared his thoughts. Photo: Willunga Wino

Settled at our table we could admire the view.

And the many, many glasses set out for our matching wines – yum yum.

 
Much to admire. Photo: Willunga Wino

Small touches make a big difference.

It was no problem for Executive Chef Justin Miles to organise a vegetarian degustation for me.

Menus were personalised with our names.

 
A personal touch. Photo: Willunga Wino

On the reverse, a list of key suppliers, clearly demonstrating the Eat Local SA philosophy. 

This extended through to the wines, where many premium local favourites are featured. 

 
Suppliers are celebrated. Photo: Willunga Wino
 
 
To start the meal, perfect little cold proved sourdough cob loaves studded with black olives were served with peppered Hindmarsh Valley butter. 
 
I love love loved these loaves! 
 
It took all my self control not to scoff the lot, but there were 7 more courses to follow.
 
 
 
Lovely little loaves of love. Photo: Willunga Wino

One of life’s most simple and delicious pleasures is really, really good bread with really, really good butter. 

Here it was made even more special with crunchy crusts, soft tangy insides with the salty olive zing matched with salted and peppered butter.  

A good start indeed!

 
A delicious start! Photo: Willunga Wino

Course 1 looked stunning and modern.

Chilli beans with a little bite from the chilli and a bit of crunch.

Underneath was a silky, creamy garlic & rosemary custard, a mushroom sauce, and crispy parsnip chips.


 
Dish of the night. Photo: Willunga Wino

The sun sank low, spreading golden light.

 
Golden glow. Photo: Willunga Wino

2014 Rockford Alicante Bouchet Rose (Barossa Valley) put a smile on everyone’s face. 

Sweet strawberry and cream jumps out on the nose, and follows through on the palate. Mouthfeel is soft but with just enough acid to keep the strawberry authentic.


 
Men love pink too. Photo: Willunga Wino

Blogger dinners have an added bonus, meeting and catching up with fellow bloggers like the gorgeous Bree May.

 
So fun to catch up. Photo: Willunga Wino
 
 
Beetroot carpaccio was a colourful dish for second course. Topped with crunchy asparagus, creamy and tart goat curd, sweet watermelon and tart earthy pickled beetroot. 
 
A drizzle of sweet balsamic glaze, a sprinkle of flowers, and crispy carrot chips round out the dish. 
 
Beetroot & asparagus. Photo: Willunga Wino



2012 Turkey Flat Marsanne, Viognier, Roussane (Barossa Valley) was selected to match with our third course. Oaky, minerally citrus aromas develop to stone fruit as it warms. 

This wine divided the bloggers. I liked it’s roundness with the sharpness of the dish. Round and filling in the mouth, it has a juicy finish and lasting toast.


 
Alternate varietals. Photo: Willunga Wino



Pepperonata of sweet capsicum is served on a bed of creamy garlicky skordalia (a sauce of bread, potatoes and or almonds).

The standout in this dish are the smoked leeks, we can smell them as soon as the dish arrives. Silky, smoky goodness!


 
Those smoked leeks… Photo: Willunga Wino


We were starting to rack up an impressive collection of empties.

To match with the fourth dish, a 2010 Tomich Hill Family Reserve Chardonnay (Adelaide Hills) was chosen. 

It had a deep yellow colour , a nutty, almost marzipan nose with tropical paw paw. The flavours followed through on the palate which had a nice acid line that matched well with the dish.



Dearly departed. Photo: Willunga Wino



Mushroom tartare was a clever take on the steak tartare using sauteed “meat for vegetarians”. This dish reminded me of the tangy beetroot version tried at The Daniel O’Connell. 

Rich, earthy, buttery indulgence with a hint of gruyere cheese. 

I had fun eating this one with my hands, spreading the mushroom and parsnip puree onto the ciabatta crispbread.

 
Mushroom tartare. Photo: Willunga Wino

Paired with our fifth course was the 2013 Hahndorf Hill Pinot Grigio (Adelaide Hills). Pale straw in colour it had a tropical nose that followed through into the full mouthfeel. The gentle acid was just enough to balance out the rich dish.

Pearl barley risotto with the trademark nutty flavour and texture paired well with creamed leek, peas, manchengo cheese and thyme. Plus more divine butter. The plate was sprinkled with grated raw cauliflower which was a nice surprise.

 
Nutty pearl barley risotto. Photo: Willunga Wino

Course Six was matched with the 2013 Handcrafted by Geoff Hardy Gruner Veltliner (Adelaide Hills) I tried a few days ago at Botanic Gardens Restaurant

Clean acidity of the wine matched well with the bearnaise and the corn, celery and marjoram pot pie. It’s neat and dark golden brown with a pretty pastry embellishment on the perfectly crisp lid. 

 
Cute, neat as a button pie. Photo: Willunga Wino

Last course, seven, is dessert time.

The blood orange sorbet was sweet, tangy and refreshing with crunchy brandy snap crumbs underneath. 

 
Perfectly refreshing sorbet. Photo: Willunga Wino

A lifelong chocoholic, I was happy. The dessert was the perfect size, being richly chocolatey, and layered inside with hazelnut creme. 

 
Can’t go wrong with chocolate. Photo: Willunga Wino



I could not resist a taste of the wines paired to the meat dishes. 

2012 Louis Latour Pinot Noir (Cote d’Or, Burgundy, France)
Cherry, earthy characters to the nose, grippy tannins and juicy acid finish.

Handcrafted by Geoff Hardy Lagrein (Limestone Coast, South Aus) 
One of my favourite traits – it has a minty-eucalyptol nose with red fruit. Nice tannin and acid balance. Wine of the night!

 
 
Thirsty lot, these bloggers! Photo: Willunga Wino

Overall the meal was honest and produce driven, mixing the best of traditional favourite flavours with carefully placed modern twists. All dishes were tasty and suitably indulgent. 

The matching wines have an appropriate “Eat Local SA” focus, with a few internationals for interest and comparison. 

Plus there is the thrill provided by the light show as the sun goes down!

 
That view. Photo: Willunga Wino
 
 
We were spoilt with an added bonus, a goodie bag containing a loaf of THAT olive bread, eggs, and a recipe for Executive Chef Justin Miles’ perfect scrambled eggs. 
 
 
 
Ready to cook. Photo: Willunga Wino
 

I added in some fresh herbs and mushrooms from the Willunga Farmers Market and knocked up a brunch with wow factor. They indeed were the best scrambled eggs I’ve ever made!

 
Result! Perfection. Photo: Willunga Wino
 





*BONUS* 
You can now earn Qantas Frequent Flyer points for booking a meal at Windy Point through the Qantas booking service.





What did you most like the look of from the summer menu? Answer below!

 
 
 
 
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Rating 4 Glasses 
Price: $$$
Menu: A la carte dining or degustation menu (vegetarian option available).
Meal Size: The degustation is filling. 
Atmosphere / Ambiance: Special, views, romantic.
Standout Dish: Chili French Beans.
Service: Friendly, but not intrusive.
Online Booking: Yes and phone phone 
(08) 8278 8255.
Restaurant Details and Location:

http://www.windypoint.com.au

    • Windy Point Lookout
    • Belair Rd, Belair

 

Tel No(08) 8278 8255
Opening Hours: Dinner Monday to Saturday from 6pm.
Access: Large onsite carpark.
 
 
 

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