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Wednesday, May 31, 2017

Blue Wren Winery, Mudgee - Winter Menu and Winter Packages Released

Kip Harris – Executive Chef and owner at Blue Wren, Mudgee continues to take the restaurant scene in Central West NSW to another level as he launches his new winter menu.

Boasting the only Chef’s Table experience in the burgeoning Central West NSW wine region, The Restaurant @ Blue Wren launches its new five-course tasting menu that exhibits a unique cornucopia of flavours and challenges the taste buds of the most discerning and adventurous diner.

One of the innovative dishes on the winter menu includes Crispy Skin Duck breast, duck liver ice-cream brûlée, pickled radish, cauliflower, crouton, dehydrated raspberry. (below)

“This dish is certainly a non-traditional mix of flavours but I love experimenting with methods when putting together the ingredients for a dish and pushing boundaries in playing with the diners’ perception of flavours” says Harris.

The Restaurant is quickly becoming a ‘must visit’ destination for those wanting to experience fine-dining in regional New South Wales and now provides ease for diners with private car transfers to those travelling locally.

“Since launching our first five-course tasting menu last season we have received a great reaction from our guests. People have trust in our unique flavours and gastronomy forms the foundation for a memorable experience”, says Harris.

The 37-year-old Harris took over at Blue Wren two years ago and has recently completed upgrades to the property of over half-a-million dollars.

His long history in hospitality, especially in the kitchen, has allowed Kip to develop a passion for preparing innovative dishes and create an unforgettable dining experience.

“I love to prepare food for people. One thing I really enjoy is researching and experimenting with new flavours and technologies for our menu at Blue Wren,” says Harris.

Some of the other unique items on the winter menu include dishes as:-

Himalayan salt rock seared scallop, pork belly, sage thyme barley caviar, corn dust, pork neck croquette, crustacean curd. (below)

Sous vide chateaubriand, cacao, smoked potato puree, pear, black pudding crisp, morel, vegemite foam, horse radish snow.

Cinnamon doughnut, malt custard banana ice cream, coffee crunch, crumb pistachio, callebaut chocolate, white chocolate bubble.

Blue Wren is situated on 65 acres and is only a short drive from the township of Mudgee. It boasts a new function area for weddings and events, as well as a stunning new homestead for accommodation – The Farmhouse @ Blue Wren that was launched earlier in the year.

Open for dinner from Wednesday through to Saturday, and lunch Friday through Sunday; the menu features a five-course tasting menu $98 per person with matching wines from the Blue Wren range at $35 per person

“The intimacy of our restaurant is reflected in the fact that the seating is limited to only 16 people. My guests can dine either at an intimate table, or I love arranging for an exclusive place at the Chef’s Table – where I wholeheartedly encourage my guests to discuss every part of their culinary journey with me”, says Harris.

Only a short drive from Mudgee and located adjacent to Mudgee Airport, Blue Wren is the ideal place in Central West NSW to enjoy magnificent food, coupled with quality wines from the Blue Wren range and stunning views overlooking the vineyards.

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