Paringa Estate

Updated October 7, 2026,first published November 18, 2024

You have reached your maximum number of saved items.

Remove items from your saved list to add more.

Does wine taste better sipped in sight of the vines that produced it? Paringa Estate is here to aid the inquiry. You might begin the experiment with chardonnay matched to a fillet of Murray cod stuffed with a Flinders mussel mousseline, the sweet seafood amplified by the pairing.

Such impeccable technique is typical across the menu. Juicy scallop and slivers of smoked pork recline in a broth made from the hock, an unorthodox concept that truly sticks the landing. Tender lobster ravioli are splashed decadently with a note-perfect bisque.

Glossy jus further deepens the beefy richness of wagyu brisket, plated just-so to reflect the fine-dining setting: crisp linen, well-spaced tables, vineyard views. You might be lucky enough to spot some geese wandering among the vines.

Best for: Long relaxed lunches with a small group.

Good Food reviews are booked anonymously and paid independently. A restaurant can’t pay for a review or inclusion in the Good Food Guide.

Restaurant reviews, news and the hottest openings served to your inbox.

A creative love letter to the bounty of the Peninsula.

Where poised staff and polished cooking shine.

Revamped seaside charmer with a retro Italian soul.