Chesters Restaurant
8691 West Swan Road
HENLEY BROOK
Tel: 9296 3444
E: bookings@heafodglenwine.com.au
W: www.heafodglenwine.com.au
Chesters Restaurant and Heafod Glen Winery is located in the premium wine producing region of the Swan Valley, Western Australia. The property is owned and operated by the Head family, they have created a rustic yet elegant venue.
Steeped in local history, our inspiring restaurant was originally a fruit drying shed and later a functioning stable quarters for a local riding academy. The Marri columns sustaining the roof were originally set into clay, as was done in the valley during the early 1900's. All of our tables, cabinet works and feature walls are handcrafted by the original timbers. Even the characteristic stable doors have been lovingly restored.
From light bites and tapas through to succulent seafood platters and prime fillet steaks, this enchanting Swan Valley Restaurant is ideal for relaxed casual dining, corporate and social functions or weddings. Fabulous cuisine with a rural edge, Chesters Restaurant and Winery is truly one of the Swan Valley's finest culinary masterpieces.
Fillet of Fish with Salmoriglio, Tomato and Spinach Timbale and Polenta
Serves 4
Ingredients
4 x fillets of quality white fish
2 x large Roma tomatoes
2 x large handfuls of English spinach
4 x sprigs of oregano
100 ml of olive oil
100 g polenta
400 ml water
25 g Parmesan
Juice of one lemon
Method
Polenta
Bring water to boil, add polenta and stir until thick. Blend in the parmesan and season with salt and pepper. Lay out on a greased tray to cool. Once cool, cut into desired shape.
Tomato and Spinach Timbale
Skin and slice the tomatoes and lightly wilt the spinach. Layer slices of tomato and spinach into a small cup. Make 4.
Salmoriglio
Blitz oregano leaves with sea salt. Add oil and lemon juice for a drizzling consistency.
Fish
Pan fry or bake fish fillets.
Plating the Meal
Upturn the Spinach and Tomato timbale onto one side of the plate. Shallow or deep fry the polenta shapes, and place on other side of plate. Place the fish fillet atop the polenta, and drizzle with Salmoriglio.
