All Saints Estate has opened its doors to flagship restaurant KIN this summer, led by Executive Chef Jack Cassidy.
Following the launch of the new Cellar Door towards the end of 2022, the launch of KIN is part of a multimillion redevelopment across a monumental project by Eliza, Nick and Angela Brown, positioning the Rutherglen winery as a leading international wine tourism destination in Australia.
Restoring a heritage-listed castle built in 1864, the Brown siblings engaged renowned firm Technē to deliver their vision, seamlessly weaving the development into the existing red brick building, natural light and a stunning outlook across the old vineyards and duck pond.
Keep up with the latest food and booze news across the region here.
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“This tremendous redevelopment will not only lift the profile of Rutherglen as an international tourist destination, but also inject more energy into the region. We have modernised this space while maintaining the castle’s authenticity. The project provides connection to our incredible landscape and acknowledges our rich family history, in addition to delivering an exceptional experience for our customers,” says Eliza Brown, Director, All Saints Estate.
Connected to the Cellar Door, KIN is a restaurant that celebrates Estate wines and produce from the region and the Estate itself. The Brown siblings drew on favourite family memories while conceptualising the space, reimagining recipes that have been passed down through generations.
Featuring circular paving and curved booth seating, KIN has been thoughtfully designed to foster connectivity and socialising. The intimate private dining areas have also been created to continue the ongoing connection to the outdoors through its windows and a skylight.
The team at KIN is led by Hospitality Manager Yvan Meunier (Food and Desire, Circa the Prince, The Boathouse on Blackwattle Bay) and Executive Chef Jack Cassidy (Jackalope, Bistro Guillaume, Bedarra Island Resort).
Highlights on KIN’s modern-Australian menu include:
- Confit oxheart tomato, saltbush
- Kangaroo tartare, black garlic, rye
- Marble score 4 striploin, bone marrow
- Rainbow trout, smoked chilli, dill
- Roasted eggplant, bush tomato, kale
- Mount Ophir apricots, lemon verbena cream
- Compressed strawberry, meringue, All Saints Estate Durif sorbet
- Six Farms brie, carrot jam
A selection of wines from All Saints Estate and St Leonards Vineyard have been placed on KIN’s wine list by winemaker Nick Brown (All Saints Estate, St Leonards Vineyard, Mount Ophir Estate). The drinks list also includes locally sourced ales and non-alcoholic beverages.
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KIN is open for lunch Thursday – Sunday from 12pm – 3.30pm and for dinner Saturday evenings from 6pm. The venue seats 120 guests indoors and outdoors, including up to 16 guests across two private dining rooms.
Cellar Door and KIN are the latest additions to the Brown’s wine and food-focused family business that showcases the best of the Rutherglen region, including All Saints Estate, Bonnie, St Leonards Vineyard, Mount Ophir Estate and Thousand Pound Wine Bar.
All Saints Estate is located 205 All Saints Road Wahgunyah (Rutherglen Wine Region), Victoria. Bookings are now available here.
