16/01/2007 - 22:00

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16/01/2007 - 22:00

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Elmar’s in the Valley plans to broaden its wine list after successfully convincing the Liquor Licensing Authority to change conditions on its liquor licence.

Elmar’s in the Valley plans to broaden its wine list after successfully convincing the Liquor Licensing Authority to change conditions on its liquor licence.

The conditions restricted the venue to selling wines solely from the Swan Valley area, as well as restricting entertainment to a German theme.

But a decision last month by the Department of Racing and Gaming has relaxed the brewery’s licence and will mean customers can get a wider range of wine, beer and food.

Elmar’s owner, Elmar Dieren, says while the venue will remain a German brewery, he plans to introduce a range of European beers and wines, and some French champagne.

Mr Dieren says the menu will also be expanded to include dishes that might not be perceived as traditional German fare.

Elmar’s original liquor licence placed a condition on its operators that the emphasis must be on the provision of German food and cuisine at all times, and the venue could only provide entertainment from bands or performers originating in Germany or of a German style.

While Mr Dieren says he and his wife are German, they wanted to bring more international flavours to the restaurant and brewery.

He says the licence was too restrictive and his customers were seeking a wider choice of beers and wines.

• • •

Elmar’s will join its Swan Valley competitors next month to showcase the region as part of the annual Mid Summer Feast festival, scheduled to take place on the weekend of February 16.

The two-day event will feature a host of the region’s restaurants and wineries, which will show off their culinary flare and showcase the region’s top drops.

Events include a Shakespeare production at Houghton Winery, with Essential Theatre scheduled to perform Much Ado About Nothing. Riverbank Estate has planned a six-course set menu garden party while over at Upper Reach there will be a suckling pig on a spit.

For more information visit www.swanvalley.com.au

• • •

The Globe’s new head chef, Chad Miskiewicz, launched a new dinner menu for the restaurant last week.

The menu has something for everybody, including a shredded duck and wild mushroom risotto tart, grilled marron with vodka, and an angel hair past with blue cheese, pine nuts and sweetened grapes.

STANDING BY BUSINESS. TRUSTED BY BUSINESS.

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