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Restaurant

Open Tuesday to Sunday, 12-5pm (Kitchen open from 12-3pm) 

* Please note, the restaurant will only be serving a 3 course set menu for $75 p.p. on Tuesday the 25th of April.

Bookings essential. Call (03) 5957 3510 today to lock in lunch, or email us here

Head Chef Troy Spencer is not so much dictated by the TarraWarra Estate kitchen garden as he is inspired by it, changing dishes on a daily basis. It’s the way he loves to cook – each plate a reflection of the produce from which it is made.

Ingredients sourced from beyond our garden don’t travel far. We like to keep things local and simple, but Troy always adds a whimsical touch. Duck, beetroot, liver pâté and artichoke is so much more, an artful arrangement where the pâté is disguised as a lacquered beetroot dome. And don’t be surprised if you see “last season’s plums” on the menu – when the tree produces 100 kilograms every season. It’s Troy’s way of making seasonal produce available all year around, without wastage.

  

  

  

For groups of larger than 8 people we offer our Private Dining Room based in our Cellar Door for your own private mini event. The room can comfortably seat up to 14 people and whilst it shares space with our cellar door, the room can be closed off with glass sliding doors (with curtains for an extra sense of privacy).  The room is available from Tuesday – Sunday lunchtimes. We offer a light 5 course daily set menu for $75. Whilst our group private dining menu is a set option, we can accommodate most dietary requirements as long as we are notified in advance. See sample menu here.

Call ahead on (03) 5962 3311 if you would like to double check or have specific dietary requirements.

 

Current menu below (23/04/17)


SNACKS, WHILE YOU WAIT

Duck ham + brioche + pistachio  7

Rock oysters + ginger beer granita  5/e

Sesame crisp + goat’s curd + honey  6

Chicken liver parfait + waffle + cacao  8

 

TO START

Beef tartare + fried onion + chilli jam + mayo & malt  25

Spanner crab + pumpkin + toasted rye & lemon verbena  23

Burnt cauliflower + borlotti puree + black olive & puffed grains  21

Squid + brown butter + 'salt & vinegar' & yoghurt tartare  23

                                                                                                               

TO FOLLOW

Lamb two ways + roasted onion & pickled pumpkin  39

Kangaroo fillet + baby turnip + black vinegar & whipped lardo  39

Cobia + white radish + yuzu & roasted buttermilk  37

Burrata + heirloom carrots + walnut & nasturtium  34

 

ON THE SIDE

Crushed fried potatoes + chili + garlic & rosemary  8

Roasted pumpkin & sweet potato + honey + yoghurt & sesame  8

 

TO FINISH

Pumpkin + hazelnut & cream cheese  15

Baked 70% chocolate + cocoa & almond milk  15

Blueberries + sour cream + honeycomb & fennel  15

Rhubarb + Raspberry + brioche & blackcurrant  15

Cheese one cheese 15, two cheeses 21, three cheeses 27


While we do not permit birthday cakes being brought into the restaurant, we have sparklers and candles we can add to a dessert. Just let us know when you book or give us a sneaky nod when you pretend to go to the bathroom.

In the warmer months you can borrow a blanket and order some snacks from our Cellar Door menu to accompany a glass or bottle of wine on the lawn (season dependant). Picnics with food from outside TarraWarra Estate are not permitted.

Good Food Gift Card

 

Restaurant

Open Tuesday to Sunday, 12-5pm (Kitchen open from 12-3pm) 

* Please note, the restaurant will only be serving a 3 course set menu for $75 p.p. on Tuesday the 25th of April.

Bookings essential. Call (03) 5957 3510 today to lock in lunch, or email us here

Head Chef Troy Spencer is not so much dictated by the TarraWarra Estate kitchen garden as he is inspired by it, changing dishes on a daily basis. It’s the way he loves to cook – each plate a reflection of the produce from which it is made.

Ingredients sourced from beyond our garden don’t travel far. We like to keep things local and simple, but Troy always adds a whimsical touch. Duck, beetroot, liver pâté and artichoke is so much more, an artful arrangement where the pâté is disguised as a lacquered beetroot dome. And don’t be surprised if you see “last season’s plums” on the menu – when the tree produces 100 kilograms every season. It’s Troy’s way of making seasonal produce available all year around, without wastage.

  

  

  

For groups of larger than 8 people we offer our Private Dining Room based in our Cellar Door for your own private mini event. The room can comfortably seat up to 14 people and whilst it shares space with our cellar door, the room can be closed off with glass sliding doors (with curtains for an extra sense of privacy).  The room is available from Tuesday – Sunday lunchtimes. We offer a light 5 course daily set menu for $75. Whilst our group private dining menu is a set option, we can accommodate most dietary requirements as long as we are notified in advance. See sample menu here.

Call ahead on (03) 5962 3311 if you would like to double check or have specific dietary requirements.

 

Current menu below (23/04/17)


SNACKS, WHILE YOU WAIT

Duck ham + brioche + pistachio  7

Rock oysters + ginger beer granita  5/e

Sesame crisp + goat’s curd + honey  6

Chicken liver parfait + waffle + cacao  8

 

TO START

Beef tartare + fried onion + chilli jam + mayo & malt  25

Spanner crab + pumpkin + toasted rye & lemon verbena  23

Burnt cauliflower + borlotti puree + black olive & puffed grains  21

Squid + brown butter + 'salt & vinegar' & yoghurt tartare  23

                                                                                                               

TO FOLLOW

Lamb two ways + roasted onion & pickled pumpkin  39

Kangaroo fillet + baby turnip + black vinegar & whipped lardo  39

Cobia + white radish + yuzu & roasted buttermilk  37

Burrata + heirloom carrots + walnut & nasturtium  34

 

ON THE SIDE

Crushed fried potatoes + chili + garlic & rosemary  8

Roasted pumpkin & sweet potato + honey + yoghurt & sesame  8

 

TO FINISH

Pumpkin + hazelnut & cream cheese  15

Baked 70% chocolate + cocoa & almond milk  15

Blueberries + sour cream + honeycomb & fennel  15

Rhubarb + Raspberry + brioche & blackcurrant  15

Cheese one cheese 15, two cheeses 21, three cheeses 27


While we do not permit birthday cakes being brought into the restaurant, we have sparklers and candles we can add to a dessert. Just let us know when you book or give us a sneaky nod when you pretend to go to the bathroom.

In the warmer months you can borrow a blanket and order some snacks from our Cellar Door menu to accompany a glass or bottle of wine on the lawn (season dependant). Picnics with food from outside TarraWarra Estate are not permitted.

Good Food Gift Card