Blue Mountains News

So it was with some trepidation that we placed the first fork of food in our mouths at Jamison Views Restaurant at Hotel Mountain Heritage, one of the grand heritage hotels for which the region has become renowned.

The journey began with the rich earthiness of the mushroom demitasse amuse bouche prepared the palette for the contemporary and refreshing vodka salmon with crème fraiche, chives and candied citrus melody (paired with pinot grigio).

Seared scallops with tomato, olive and bacon was set off by the Dryridge 2022 Isabelle riesling and the pea and prawn ravioli with mint and lemon accompanied by pinot gris.

A pinot noir matched the crispy skin duck breast with roast heirloom beets and star anise jus before what our taste buds chose as the star of the menu – lamb rump with Brussels sprouts and pancetta paired with a tempranillo, ending with the subtle flavours of a crème brulee with housemade biscotti.

Bravo to chef Chamara Parthirange, who has overhauled the menu to contemporary guest expectation.

And cheers to hotel general manager David James for delivering a beverage menu befitting the hotel – a growing list of local and regional drops, alongside the recognised brands international guests expect the world over.