The following article is reproduced directly from the Mornington Peninsula Magazine.
NEW TO MAIN STREET MORNINGTON, THE WINEY COW HAS ADDED A SWATHE OF SOPHISTICATION TO THE SLIM CAFE SPOT NEXT TO LA PORCHETTA.
The stylish brain-child of new proprietors and Mornington locals Jill and Campbell Henderson offering flair in the kitchen supporting a nouveau-subtle but purposeful design out front.
“We’re a modern, urban café oozing high- quality but not high prices,” said Jill, knowing she’s got a spot where girls love to lunch.
Brunch is offered every day from 7.30am- 3pm. Bookings are advised for dinner served from 4pm each Thursday to Saturday.
Live music, from the likes of Benn Manie, drifts from the cheerful front deck onto Main Street, during Wednesday market and on Sunday arvos, when his following often pop along.
The Winey Cow’s very substantial wine list spreads across two buff pages to feature around 60 fine, sommelier-selected wines including organic and bio-dynamic. They also have Cricketers Arms Lager & Somersby Apple Cider on tap.
Winey Cow’s brunch menu sets the venue apart. “The popularity has actually exceeded our expectations,” said Jill, knowing they’ve got the recipe right. “We’re often full for breakfast and lunch.”
“We have launched with a hiss and a roar,“ said head chef Marcus Toomey who leads a team of six chefs, skilfully delivering a sophisticated, astutely designed menu, peppered with novel twists.
Titled simply ‘Asparagus’ on the brunch menu, one of Marcus’ favourite tasty dishes is actually detailed as something akin but superior to eggs Benedict. ($15)
Perfectly poached eggs top a hand-shaved potato rosti with some supple fingers of blanched asparagus, flash-wilted spinach and dreamy lemon hollandaise, sprinkled with lemon zest and micro herbs. Simple, tasty and a little left of centre. “The potato rosti starts with freshly grated potato, fine ricotta, fresh parmesan and thyme, bound with egg then baked-off in trays and left to set overnight,” said Marcus. “When it’s ordered I quickly pan a piece to a lovely crispy golden.”
Winey Cow’s dinner menu features lots of tasty choices.
A more substantial meal, the Braised Cow presents a beautiful piece of beef brisket that’s been previously trimmed and de- sinewed, then slowly braised following a dry-rub overnight-marinade mix of paprika, chilli, sugars, pepper and salt. The smoky barbecue braising sauce is laced with onions and garlic.
Once pulled from the bone, it’s matched with a toasted-sesame slider-roll, fennel and red cabbage remoulade laced with gherkins, fresh tomato relish, thyme and a parmesan rosti. ($19)
Popular dinner dishes include ‘awesome’ milk- braised pork belly and wine-braised duck.
Cheese boards and choice charcuterie also well suit Winey Cow’s style. Additional sides can match any order. The coffee is Think Tank Blend which is the brainchild of champion barista Craig Simon.
Glowing online reviews have marked Winey Cow as a Mornington Sweet Spot, located at 39a Main Street, phone 5976 4018.