By JESSE GRAHAM
ONE year ago, the mysterious hedges that hemmed in the Melba Estate in Coldstream opened for visitors, with the historic grounds adapted to become a tourist destination.
Next weekend, the team at Coombe, The Melba Estate, will celebrate with a first birthday party and gourmet dinner for those wanting to lash out.
Coombe Cottage manager Daniel Johnson said the estate’s first year of being open to the public was a success, with a “very, very positive” reaction from the community.
He said the grounds, which included a gallery, gardens, a cellar door and an expansive dining area, set in historic buildings, had been widely visited, particularly by Coldstream residents, after opening on 7 September 2014.
“We knew that a lot of local people had a lot of interest in what was behind the hedge, so it was really important to us that we created something that was worthy of the history and providence of Melba,” Mr Johnson said.
“We’ve been overwhelmed, really, by the response of the general public – I think that one of the things that has been the nicest and most warming, for me, is knowing that the local visitors are return visitors.
“I’ve always wanted to make it feel like we are a hub for Coldstream, a place where people can pop in and have a coffee and a piece of cake, and we’re not too highfalutin and high-brow, but we have that quality about us that does set us apart.”
Mr Johnson said the history of Dame Nellie Melba, which was widely on display at Coombe, had been part of the “multi-faceted” approach taken to create an experience for visitors.
As for the coming year, he said the staff at the estate would build on the successes and the areas that visitors most loved.
This includes improving the gardens, as well as holding more live music or performance events for the public.
The Coombe First Birthday Escoffier Dinner will be held on Saturday 19 September, from 6.30pm.
The $120-a-head dinner will include three courses, starting with duck liver parfait with sparkling pinot jelly and Melba toast, followed by a Tournedos Rossini grass-fed eye fillet and potato roesti, with whipped foie gras truffle butter and madeira jus.
Dessert is a peach Melba souffle raspberry Melba sorbet and vanilla anglaise, with coffee, tea and hand-rolled Cointreau truffles, among other delicacies.
For more information, or to book for the dinner, call 9739 0173 or visit the Coombe Website
