Jane Brook is open for wine tastings of the complete range of table, sparkling and fortified wines every day. Reservations are essential and the opening hours are:
Winter is just around the corner and we’ve come up with a fantastic new menu to ensure that you put Jane Brook on top of your list of places to visit not only for our famous platter lunches in summer & spring but for our soon-to-be-famous perfect, piping-hot, comforting and completely home-made pies.
We’ve decided to put our platters on the back burner for the cooler months and introduce a selection of sensational pies made with the very best ingredients available to warm you on the chilly winter days ahead. For those of you who love the casual, sharing style of Jane Brook’s food there is a tasting plate brimming with plenty of delicious morsels to ensure that our platter-lovers are not too disappointed!! And, of course, we will still have our cheeseboards to graze on with a glass of wine.
We will have four different pies, all served with the freshest of seasonal vegetables:
- beef daube pie - tender beef cubes in a rich, sticky sauce topped with crisp buttery pastry
- chicken & tarragon pie - chicken sautéed in aromatic herbs, folded into a creamy sauce with a crisp puff pastry lid
- fish pie - poached fish fillets in béchamel sauce dotted with tiny capers on a bed of wilted spinach & a fluffy potato mash
- vegetable pie - thin slices of layered roasted, seasonal vegetables encased in a sour cream pastry shell
Jams: All hand made from Swan Valley fruit and cooked at Jane Brook using original recipes handed down through Beverley Atkinson’s family. No added artificial preservatives or flavour enhancers used, reminiscent of the “Golden Wattle Cookbook”.
Fig Jam produced from Estate fruit
Strawberry Jam produced from Swan Valley fruit
Apricot Jam produced from Swan Valley fruit
Wine Jellies:
Created by chef Denise Holusa using the resources of the property and herbs picked from the Estate gardens.
Cabernet & Rosemary exhibits intense flavour, mouth-filling sweetness and a smooth rosemary back palate….a perfect accompaniment to pate, game and red meats.
Chardonnay & Thyme is a fresh, lemony and subtle white jelly with overtones of fresh thyme delicious with terrine, chicken and seafood.
Rose & Rose Petal is an alternative to enjoy with your favourite Devonshire Tea. More fruity than sweet it balances the lightness of scones and the rich texture of double cream .
Sauces:
Liqueur Muscat Sauce - what more can you ask for in a dessert. A waffle basket, vanilla ice-cream from The Junction Ice-creamery and a pour of Liqueur Muscat & Sultana sauce…rich, sweet, smooth and fabulous.
Sweet Chilli Red Wine Sauce - wherever you have chocolate this is the sauce for you…sweet and luscious with a back palate note of chilli.
Chutneys:
Wonderful, old-fashioned Beetroot and Orange Chutney which is perfect for charcuterie and fabulous with a serve of ripe brie.
Lightly chillied Mango Chutney makes a wonderful fruity & sweet partner to a curry or a spicy addition to cold meats, especially leg ham.
Verjuice :
Made with our own unripe Chardonnay grapes, this is a must-have for every cook. Incredibly versatile, Jane Brook’s Verjuice can be used as a salad dressing, to add a zing to any sauces, perfect with chicken and fish. Pick up some of our free recipe cards and give it a try.
