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Restaurant

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

Please note: The restaurant will be closed on the following dates: 27/06/17 - 4/07/17 - 11/07/17 - 18/07/17.

Apologies for any inconvenience caused.

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.

  

  

  

On weekends and public holidays, we offer 2 courses for $60 or 3 courses for $70, choose from the To Start, To Follow and To Finish menu below

Current menu (25/06/17)

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


SNACKS, WHILE YOU WAIT

Baby beetroots / black garlic / pistachio's 7

Brioche / crab / bisque mayo 9

Oysters / yuzu kosho   4.5e

Chicken liver parfait / sherry jelly 8


TO START

J-artichokes / green pepper pickle / black curry 23

Cobia crudo / white sauce / white radish / white rice 26

Squid / cauliflower / green apple / spiced black beans 26

Beef tartare / bay oil / swiss browns / horseradish 27

 

TO FOLLOW

Pumpkin / soft polenta / almond / nigella 34

Market fish / black onion / lardo / chicken jus 37

Kangaroo / chestnut / madeira / pickled pines 39

Pork loin / celeriac milk / sweet shallots / cider & clove 39

 

ON THE SIDE

Cosberg / almond / white raisin / buttermilk 8

Charred Broccolini / burnt buitter /  aged comte 9

 

TO FINISH

Burnt meringue / licorice / burnt honey 15

Artichoke / quince / malt 15

Rhubarb / raspberry / blueberry 15

Salted caramel /almond / sour cream 15

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


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.


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 be closed on the following dates: 27/06/17 - 4/07/17 - 11/07/17 - 18/07/17.

Apologies for any inconvenience caused.

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.

  

  

  

On weekends and public holidays, we offer 2 courses for $60 or 3 courses for $70, choose from the To Start, To Follow and To Finish menu below

Current menu (25/06/17)

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


SNACKS, WHILE YOU WAIT

Baby beetroots / black garlic / pistachio's 7

Brioche / crab / bisque mayo 9

Oysters / yuzu kosho   4.5e

Chicken liver parfait / sherry jelly 8


TO START

J-artichokes / green pepper pickle / black curry 23

Cobia crudo / white sauce / white radish / white rice 26

Squid / cauliflower / green apple / spiced black beans 26

Beef tartare / bay oil / swiss browns / horseradish 27

 

TO FOLLOW

Pumpkin / soft polenta / almond / nigella 34

Market fish / black onion / lardo / chicken jus 37

Kangaroo / chestnut / madeira / pickled pines 39

Pork loin / celeriac milk / sweet shallots / cider & clove 39

 

ON THE SIDE

Cosberg / almond / white raisin / buttermilk 8

Charred Broccolini / burnt buitter /  aged comte 9

 

TO FINISH

Burnt meringue / licorice / burnt honey 15

Artichoke / quince / malt 15

Rhubarb / raspberry / blueberry 15

Salted caramel /almond / sour cream 15

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


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.


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