Launching With An Acclaimed Hospitality Team, Re’em Yarra Valley Offers A New Restaurant And Hotel Experience in Victoria
Helen & Joey Estate is delighted to welcome a new chapter to the established winery with the opening of Re’em Yarra Valley (Re’em). Re’em will house a brand new restaurant and 16 boutique rooms, further cementing the estate as a standout destination for wine tourism.
Spearheaded by Helen & Joey Estates’ namesake founders and advised by respected culinary consultant Mark Ebbels (previously of The Fat Duck, Bacchanalia, TarraWarra Estate), the restaurant offers a menu that honours Helen and Joey’s Chinese heritage, with premium seasonal Australian produce at its cornerstone. Its distinctive dishes are brought to life by head chef Abe Yang (TarraWarra Estate & hatted Levantine Hill), who has collaborated with Ebbels to deliver a unique culinary experience in the Yarra Valley.
“Working with Helen & Joey on this venture has been a true honour. The challenge of blending their heritage with innovative culinary techniques and local produce has forged a truly unique dining experience. It’s a privilege to help craft a menu that marries tradition with creativity in the Yarra Valley.” shares Ebbels.
From Monday-Sunday, Re’em’s menu is delivered by a first-rate front-of-house team, led by venue manager Darren Fraser, a finalist for the ‘Service Excellence Award’ in the Good Food Guide 2024, and has been designed to pair perfectly with the estate’s new world wines. At the beating heart of the kitchen is the wood-fired grill, underpinning many of the hot dishes and adding another layer of flavour and complexity to Yang and Ebbel’s creative cuisine. Other dishes will champion raw produce served at the peak of its season, married with a myriad of asian flavours to let each ingredient sing. Highlights and wine pairings on the current menu include:
- Hainanese chicken on a crispy rice cracker with chicken fat mayonnaise, topped with grilled chilli sauce, compressed cucumber seeds and spring onion
- 2019 Re’em blanc de blanc
- Fried dumplings filled with bean sprouts, tofu, shiitake mushrooms and served with Abe’s home-made Loaganama dressing
- 2022 Re’em sauvignon
- Sichuan beef tartare with fermented cabbage and wood ear mushroom, served alongside crispy sheets of nori
- 2022 Re’em pinot noir
- Dry aged Buxton trout with crispy shallots and ginger, soy and star anise sauce
- 2022 Re’em chardonnay
- Crispy eggplant doused in a capsicum doubanjiang; a traditional fermented bean paste and chilli sauce
- 2019 Wayward Child (skin contact) pinot gris
- Black sesame cake in a black sesame glaze topped with fresh summer strawberries, tarragon, and a homemade strawberry sorbet and crumble
- 2022 Late Harvest merlot or shiraz
Yang shares, “Leading the kitchen at Helen & Joey Estate is exhilarating. The well-orchestrated set-up and our unique menu offer a blend of innovation and tradition. It’s thrilling to bring such a visionary culinary experience to life in the Yarra Valley.”
