View all newsletters
Receive our weekly newsletter - World Of Fine Wine Weekly
  1. Wine & Food
December 1, 2020

Kazuki’s

By Thierry Dessauve

In Daylesford in the Macedon Ranges, Victoria, chef Kazuki Tsuya brings the “sensibility” and techniques of his native Japan to a menu based on the superb locally sourced ingredients.

That leads to stylish creations such as quail, pearl barley, pickled grape, and mushrooms; and duck breast, leg pie, turnip cake, and black bean.

And these are matched with a wine list that also harnesses the best of the local and other domestic wines with a range of interesting choices from around the world.

It’s a superbly eclectic collection whose character is immediately apparent in the by-the-glass program, which includes new-wave Swartland Chenin Blanc from AA Badenhorst, Italian-inspired Australian in the shape of Sam Miranda Barbera from King Valley Australia, and grower Champagne from Henri Giraud.

And the full-bottle list picks up the theme, with wines from Japan (Alps Wine Type R Blanc) and superb New Zealand Pinot Noir and Riesling from expat Japanese Kusuda, among others, taking their place alongside a fine range of Victorian bottles.

Select and enter your corporate email address For award-winning content from the world’s most respected and intellectually satisfying wine magazine, sign up to our newsletter here
I consent to New Statesman Media Group collecting my details provided via this form in accordance with the
Thank you

Websites in our network