Tyrrell Publicity & Promotions

Tyrrell Publicity & Promotions

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Kip Harris – Executive Chef and owner at Blue Wren, Mudgee continues to take the restaurant scene in Central West NSW to another level as he launches his new 2017 Winter Menu. Boasting the only chef’s table experience in the burgeoning Central West NSW wine region, The Chef’s Kitchen @ Blue Wren launches its new five-course tasting menu that exhibits a unique cornucopia of flavours that challenges the taste buds of the most discerning and adventurous diner.

One of the innovative dishes on the winter menu includes Crispy skinned duck breast, duck liver ice-cream brûlée, pickled radish, cauliflower, crouton, dehydrated raspberry.

"This dish is certainly a non-traditional mix of flavours but I love experimenting with methods when putting together the ingredients for a dish and pushing boundaries in playing with the diners' perception of flavours" says Harris.

The restaurant is quickly becoming a ‘must visit' destination for those wanting to experience fine-dining in regional New South Wales. The Chef's Kitchen is now open for dinner Sunday nights and the winery has also just launched new exclusive private car transfers providing ease for diners of an evening to those travelling locally. *
(*Car service is offered for dinner service reservations only, limited to four passengers and may affect dinner reservation times. The Blue Wren car service is available at $20 per booking, with one round trip per reservation).

"Since launching our first five-course tasting menu last season we have received overwhelming positive feedback from our guests. People have trust in our unique flavours and gastronomy forms the foundation for a memorable experience", says Harris.

37-year-old Harris took over at Blue Wren two years ago and has recently completed upgrades to the property to the tune of over half-a-million dollars.

His long history in hospitality, especially in the kitchen, has allowed Kip to develop a passion for preparing innovative dishes and create an unforgettable dining experience.

"I love to prepare food for people. One thing I really enjoy is researching and experimenting with new flavours and technologies for our menu at Blue Wren," says Harris.

Some of the other unique items on the new 2017 Winter Menu include dishes such as:-
Celeriac soup, broad beans, peas, asparagus, poached egg, truffle oil and parmigiano-reggiano,
Himalayan rock salt seared scallop, pork belly, sage thyme barley, caviar, corn dust, pork neck croquette, crustacean curd
Sous vide chateaubriand, cacao, smoked potato puree, pear, black pudding crisp, morel, vegemite foam, horseradish snow
Cinnamon doughnut, malt custard, banana ice cream, coffee crunch, crumb pistachio, callebaut chocolate, white chocolate bubble

Blue Wren is situated on 65 acres and only a short drive from the township of Mudgee. It boasts a new function area for weddings and events, as well as a stunning new homestead for accommodation - The Farmhouse @ Blue Wren that was launched earlier in the year.

Open for dinner from Wednesday through to Sunday, and lunch Friday through Sunday; the menu features a five-course tasting menu $98 per person with matching wines from the Blue Wren range at $35 per person.

"The intimacy of our restaurant is reflected in the fact that the seating is limited to only 16 people. My guests can dine either at an intimate table, or I love arranging for an exclusive place at the Chef's Table - where I wholeheartedly encourage my guests to discuss every part of their culinary journey with me", says Harris.

Located adjacent to Mudgee Airport, Blue Wren is the ideal place in Central West NSW to enjoy magnificent food, coupled with quality wines from the Blue Wren range and stunning views overlooking the vineyards.

For further information and bookings please visit: www.bluewrenwines.com.au

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Media Contact: Jessica Wood on 03 9629 7000