If you're into food, you're probably into wine. If you're into wine, you're into the Yarra Valley. If you want a place to combine all these ingredients, then head to the Healesville Hotel in the main strip of Healesville. Not only does it boast a "gastro-pub" of extremely high quality, but its restaurant dining room offers a gourmet setting for a quiet afternoon long lunch.

We settled in after being shown to our table to peruse the seasonal menu and the extensive wine list which, as you'd expect, was heavily influenced by the location. While a large range of Yarra Valley wines were on offer, there was also a good selection of wines from further afield. I settled on a glass of Yarraloch Pinot Noir ($12.50) while Sarah chose a Watervale Riesling from Crabtree ($9).

The menu features mostly local produce and while not huge has enough tempting offerings that make selecting an item quite a difficult process. To make the process even more challenging were some rather interesting sounding specials. I eventually decided on the Terrine of confit duck & poached pear with port soaked currants($18), the sweetness of the fruits balanced the duck absolutely perfectly. Sarah selected from the specials board a basil gazpacho with yabbies, topped with a single coffin bay oyster($19), a tangy and refreshing start to the meal.

For mains we both had veal, but in two separate ways. Sarah had the milk fed veal shank with saute turnips, baby roast vegetables and thyme jus($35), while this time I looked to the specials board for a Pan fried milk fed veal cutlet, crumbed with lemon and herbs, and rocket and Parmesan salad($32). The shank was succulent and tender, and the turnips were delicious. The large cutlet was topped with the salad and the crumbed exterior was seasoned extremely well.

All in all, a great lunch experience that will get you prepared for an afternoon of tastings in the nearby wineries. The helpful and attentive service, the rustic dining room and the excellent food will ensure this is not the last time we shall visit this Yarra Valley icon.

We ate:
Entree: Terrine of confit duck & poached pear with port soaked currants
Entree: Basil gazpacho with yabbies, topped with a single coffin bay oyster
Main: milk fed veal shank with saute turnips, baby roast vegetables and thyme jus
Main: Pan fried milk fed veal cutlet, crumbed with lemon and herbs, and rocket and Parmesan salad

We drank:
Yarraloch Pinot Noir
Crabtree Riesling