Teage Ezard teams up with winery on Yarra Valley restaurant project

It's being called the most ambitious project in the Yarra Valley since Domaine Chandon opened in 1986. Hatted Melbourne and Sydney chef Teage Ezard has teamed up with 18-month old winery Levantine Hill Estate on a 100-seat restaurant and cellar door in Coldstream.

Earth-moving equipment moved on to the site this week to commence work on Ezard at Levantine Hill, which is expected to open by July 2015.

Designed by Karl Fender of Fender Katsalidis Architects, it is part of a multi-million dollar plan that includes 23 hectares of premium grapes, winemaking facilities and which may eventually encompass luxury accommodation beside the Yarra River.

The gently curved building takes its inspiration from the surrounding landscape. The flexible space will include three barrel-shaped private tasting booths, a bar, retail outlet, a terrace overlooking the vines and a 100-seat restaurant serving breakfast, lunch and dinner daily.

Ezard, whose self-titled Melbourne restaurant received two chefs' hats in The Age Good Food Guide 2015, says the food will be recognisably "Ezard-esque" but will be designed to complement Levantine Hill winemaker Paul Bridgeman's labours.

While the food will still be contemporary, Ezard will draw on his training under renowned Swiss-born chef Hermann Schneider. "The wine comes first. The influences will be mainly European. You're not going to see anything like galangal, kaffir lime or chilli. We want to provide a dining experience that contributes to the land, showcasing Yarra Valley produce."

Ezard at Levantine Hill is expected to employ more than 40 staff and attract 100,000 visitors a year to the Yarra Valley.