BE sure to include the Nobles Restaurant at the Hills Lodge on your eating out destination list this summer.
We sampled the new menu and started with an exquisite entree featuring poached pear, beetroot and fetta salad with toasted walnuts, on the menu for $18.
The pan seared scallops with cauliflower puree, crisp prosciutto and raspberry vinaigrette was my favourite at $23 a serve.
Executive chef Vanessa Jackson recommends the entree: "The scallops are nice and fresh in summer and the salad is a part of the new menu to be released soon."
The main course consisted of a two bone lamb rack and a five spice marinated duck.
The lamb is the restaurant's most popular dish, and for good reason — it was tender and flavoursome.
The desserts were a refreshing end to a delicious meal.
The trio of sorbet are a new feature on the summer menu with changing flavours and only $9.
The Nobles white chocolate cheesecake is the restaurant's signature dish — it's served with ice cream and cherries, but with a twist — it is slowly baked and rolled rather than made in a traditional cake style. The restaurant is fully booked for the Melbourne Cup, but is still taking bookings for Christmas Day and New Year's Eve.
Christmas Day will feature an additional seafood buffet in the estate room.
Reporter Andrew Salinas and photographer Mike Sea ate courtesy of Hills Lodge.