Twenty minutes south of Bermagui on the NSW South Coast, you’ll find Murrah. Down an unnamed dirt road, the scrub suddenly opens up into grapevines as you circle underneath the Mimosa Winery, travelling up a hill to park in the rear. As you approach the Tuscan-style courtyard, the cleverly designed building looks quite flat and unremarkable.
Walking through the airy and light wooden bar, it surprised me to enter the large, open-plan dining room that was very well attended, given the obscure location. It’s dimly lit, ensuring your eyes are immediately captured by the wide verandah and commanding view.
The menu here is simple and unpretentious, presenting just nine dishes that are grouped into small and large plates. We constructed a light lunch for two people by sharing three small plates.
King Prawns ($21) with orange, yoghurt and curry toast let the five, lightly cooked crustaceans be the heroes, by just supplying something creamy and crunchy for them to riff off.
Tasmanian Scallops ($22) were tiny but packed with enough flavour to hold the line against two different textures of cauliflower broken up by capers and raisins.
The connection to the nearby ocean continued through a bowl of Black Mussels ($22). The plump mussels were given a relatively simple treatment with chilli, garlic and white wine, with garlic bread thoughtfully supplied to mop up the juices. With the less time in the pot, this dish would have been a winner against the estate’s 2016 Mimosa Rosé ($44/bottle). Made from Chambourcin grapes, this day-time quaffer has pleasant strawberry notes without straying into over-sweet.
Dry Stone Restaurant
Mimosa Winery, 2845 Tathra-Bermagui Road, Murrah
Ph: (02) 6494 0164