We stay at The Vintage Estate 3-4 months a year, housesitting and although we are not golfers or Club Members we have enjoyed meals in the dining room.
Saturday Yum Cha started this week so we thought we would give it a try. Beautiful views to the golf course and beyond and a comfortable dining room made it a pleasurable lunch indeed.
The menu offers 8 fried and 8 steamed dumpling options then 6 larger dishes including Steamed Asian Greens. We enjoyed 4 steamed plates (ordered from the menu rather than chosen from a trolley) including Prawn Gow Gee and Steamed Pork Buns, rated very good by my partner who lived in China 3 years or so.
We followed up with Roast Duck with Plum Sauce and Salt and Pepper Squid with chilli salt. Duck was flavoursome but not boneless so a nuisance to eat so we would not choose this dish again. The squid was tasty and finished the meal nicely.
We decided not to enjoy wine as we were driving but the list was recently highly accoladed. However, it was disappointing there were no fabulous Hunter Valley wines represented.
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