160 Johnson Rd, Wilyabrup
Ph: (08) 9755 6776
www.kneedeepwines.com.au
Nurtured at Knee Deep
The ambience, care and attention, great service and well, just the feeling of being away from it all makes Knee Deep a special dining experience. On arrival we were greeted and seated by Lizzie Gilmartin, our maître d’. Our table was positioned close to the glass doors giving a beautiful view into the vineyard only metres away.
Lizzie tells us that the name Knee Deep reflects a passionate commitment to the premium wine making process and is a tongue-in-cheek reference to the work to establish a vineyard and restaurant in the Margaret River region. It’s a relaxed venue, with a cellar door tasting area where you can sample the wines before you dine and choose one to have with your meal. Or you can leave it to Lizzie who knows her wines and will happily match wines with your food selections.
We started off with an entree of ‘Shark Bay crab fritters’ with wakame and pickled ginger salad and a soy and sesame dressing. These were made with gluten free flour resulting in a very light crispy batter. The Knee Deep Gold Medal winning Sauvignon Blanc 2011 was a great match.
The second entree was ‘Black Angus beef carpaccio’ with micro herbs, crispy potato wafers and smoked tomato aioli. Fresh herbs growing near the kitchen are picked as needed, adding that extra bit of freshness. We loved the Knee Deep Rose 2010, which really enhanced the flavours. This light fruity wine with a clean dry finish would go well with a range of foods, including pork belly.
For main course we tried the ‘Plantagenet pork belly’ with heirloom carrots, roasted shallots, carrot puree and salsa verde lima beans. The pork belly is meticulously prepared by vacuum packing and cooking in a water bath for 16 hours, after which time it is compressed into shape. It is then cooked skin down in hot oil before being baked in a hot oven. This then is the secret to perfect pork crackling – nice and crispy without being too hard. The wine Liz recommended with the pork was the Knee Deep Chenin Blanc 2011.
The second main course, ‘Spiced rubbed lamb cutlet’, was served with chick pea and lamb shoulder croquet, eggplant relish and zucchini yoghurt salad, served with Knee Deep Shiraz 2008, also the chef’s favourite wine.Vegetables and garnishes also complement the main component of each dish and remind diners that these are carefully thought about and not just on the plate for decoration but optimise the taste experience.
Chef Michelle Babb, who has been at Knee Deep since March 2009, says she is a general, all round chef with a particular interest in pastry, aiming for standout desserts.
“I try to be whimsical with desserts, using familiar flavours with a new twist”, she said.
This was obvious when we tried the ‘Apple and caramel trifle’ and a dessert called ‘A bit like Cherry Ripe’, a play on the classic dark chocolate, cherry and coconut flavours.
Michelle and her fellow chefs aim to create a dining experience that is individual in style, while focusing on fresh seasonal ingredients, sourced from local producers and suppliers where ever possible.
Open since 2008, the restaurant has received hospitality awards and is now a popular choice for weddings and functions with its vineyard setting changing with the seasons. With bi-fold doors opening out in summer to catch the breezes and a cosy fire burning in winter, Knee Deep is an ideal place to get away from it all and immerse yourself in Margaret River.
What’s so special about Knee Deep is the care and attention each diner receives, catching you unawares as you relax in a place that feels like an extension of home.