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Restaurant

Open Tuesday - Sunday 11am - 5pm (Lunch 12 - 3pm)


Please note a change in our operating hours below:

If you’re planning on visiting TarraWarra Estate on Saturday 23rd or Sunday 24th of February, please be aware of a change in operating hours due to a private function. We apologise for any inconvenience.

Saturday 23rd – Cellar Door is open from 1-4pm, Deck is open 1-3pm

Sunday 24th – Cellar Door is open 11-1pm & 3-5pm, Deck will be closed all day


Every day, our Head Chef, Mark Ebbels visits our ¼ acre kitchen garden before designing the menu for service. Whatever is growing is what’s going – it’s the way he loves to cook, each plate a reflection of the produce from which it’s made.

The garden represents the soul of the restaurant. More than 40 edible plants – including leafy vegetables, berries, herbs and fruit – appear on our menu at any one time. Because we pick ingredients in their prime, our menu changes as often as the weather in which they’re grown.

To avoid disappointment, we strongly advise booking ahead. For a more casual offering, visit The Deck.

Although we update this website regularly, please email or call the restaurant on (03) 5962 3311 if you would like know the exact menu or have specific dietary requirements.

Choose from 2 courses for $65 or 3 courses for $75
 

MENU

 

TO START

Asparagus / lemon pith / sesame / onion jam

Watermelon / macadamia feta / potato / sugar snap

Cured snapper / cherries / black garlic

Lamb belly / mountain pepper / cucumber

Heirloom baby carrot / quinoa / tumeric curry / blood lime

 

TO FOLLOW
Smoked potato / dashi / pink pepper / apple

Rainbow trout / vanilla beetroot / eggplant / black lime

Rare kangaroo / mushroom / kimchi / hemp / corriander

Tomato risotto / basil / marjoram

 

ON THE SIDE

Soft leaves / radish / hazelnuts / black berry dressing

Crushed potato / miso / black pepper

 

TO FINISH

Raspberry / strawberry gum / lemon verbena

Chocolate mousse / salted caramel / Davidson plum

Rhubarb crumble / hazelnut / rosemary / apple sorbet

Strawberry / short bread / sunrise lime / mountain pepper

Cheese selection one 16 / two 21 / three 27

 

 

Restaurant

Open Tuesday - Sunday 11am - 5pm (Lunch 12 - 3pm)


Please note a change in our operating hours below:

If you’re planning on visiting TarraWarra Estate on Saturday 23rd or Sunday 24th of February, please be aware of a change in operating hours due to a private function. We apologise for any inconvenience.

Saturday 23rd – Cellar Door is open from 1-4pm, Deck is open 1-3pm

Sunday 24th – Cellar Door is open 11-1pm & 3-5pm, Deck will be closed all day


Every day, our Head Chef, Mark Ebbels visits our ¼ acre kitchen garden before designing the menu for service. Whatever is growing is what’s going – it’s the way he loves to cook, each plate a reflection of the produce from which it’s made.

The garden represents the soul of the restaurant. More than 40 edible plants – including leafy vegetables, berries, herbs and fruit – appear on our menu at any one time. Because we pick ingredients in their prime, our menu changes as often as the weather in which they’re grown.

To avoid disappointment, we strongly advise booking ahead. For a more casual offering, visit The Deck.

Although we update this website regularly, please email or call the restaurant on (03) 5962 3311 if you would like know the exact menu or have specific dietary requirements.

Choose from 2 courses for $65 or 3 courses for $75
 

MENU

 

TO START

Asparagus / lemon pith / sesame / onion jam

Watermelon / macadamia feta / potato / sugar snap

Cured snapper / cherries / black garlic

Lamb belly / mountain pepper / cucumber

Heirloom baby carrot / quinoa / tumeric curry / blood lime

 

TO FOLLOW
Smoked potato / dashi / pink pepper / apple

Rainbow trout / vanilla beetroot / eggplant / black lime

Rare kangaroo / mushroom / kimchi / hemp / corriander

Tomato risotto / basil / marjoram

 

ON THE SIDE

Soft leaves / radish / hazelnuts / black berry dressing

Crushed potato / miso / black pepper

 

TO FINISH

Raspberry / strawberry gum / lemon verbena

Chocolate mousse / salted caramel / Davidson plum

Rhubarb crumble / hazelnut / rosemary / apple sorbet

Strawberry / short bread / sunrise lime / mountain pepper

Cheese selection one 16 / two 21 / three 27