Home Directions +61 3 5957 3510
Cart 0 items: $0.00

Close

Qty Item Description Price Total
  SubTotal $0.00

View Cart

 

Restaurant

Open Tuesday to Sunday, 12-5pm (kitchen open 12-3pm)
A la carte or set menu ($60pp for two courses, $70pp for three)
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 every six to eight weeks. 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, you can only serve so many before pickling and preserving the leftovers. It’s Troy’s way of making seasonal produce available all year around, without wastage.

You can browse the current menu below, but please note there’s a chance we discovered something wonderful in the garden this morning and made some changes. Call ahead on (03) 5962 3311 if you would like to double check or have specific dietary requirements.

 

SNACKS, WHILE YOU WAIT

trout + croutons 7

oyster + lemon granita 5

profiterol + goats curd & honey 6

chicken liver parfait + pink peppercorn & peach 8

 

TO START

beef tartare + XO mayonnaise + puffed barley & warm yolk 25

smoked ham hock + mustard + pickled pear & crispy bits 23

raw kingfish + rice cracker + black vinegar & wasabi 24

globe artichokes + goat’s curd + roasted corn & lemon peel 19

 

TO FOLLOW

lamb rump & belly + caramalised yoghurt & pearl onions 41

kangaroo + carrot + broad beans & black olive 40

mulloway + pippies + young peas + white sauce & bay oil 39

roasted eggplant + whipped almond + mushroom broth & sesame crunch 34

 

ON THE SIDE

roasted beetroot + rocket + mint & almonds 8

freeka + yellow peppers + ricotta & red onion 8

 

TO FINISH

roasted apple + salted caramel + sable & clove ice-cream 15

malt mousse + cookie dough & chocolate sorbet 15

vanilla vacherin + bitter lemon cream & lychee sorbet 15

canele + Armagnac & prune 15

 

While we do not permit birthday cakes being brought into the restaurant, we have a stash of sparklers and candles we can add to 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.

 

Restaurant

Open Tuesday to Sunday, 12-5pm (kitchen open 12-3pm)
A la carte or set menu ($60pp for two courses, $70pp for three)
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 every six to eight weeks. 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, you can only serve so many before pickling and preserving the leftovers. It’s Troy’s way of making seasonal produce available all year around, without wastage.

You can browse the current menu below, but please note there’s a chance we discovered something wonderful in the garden this morning and made some changes. Call ahead on (03) 5962 3311 if you would like to double check or have specific dietary requirements.

 

SNACKS, WHILE YOU WAIT

trout + croutons 7

oyster + lemon granita 5

profiterol + goats curd & honey 6

chicken liver parfait + pink peppercorn & peach 8

 

TO START

beef tartare + XO mayonnaise + puffed barley & warm yolk 25

smoked ham hock + mustard + pickled pear & crispy bits 23

raw kingfish + rice cracker + black vinegar & wasabi 24

globe artichokes + goat’s curd + roasted corn & lemon peel 19

 

TO FOLLOW

lamb rump & belly + caramalised yoghurt & pearl onions 41

kangaroo + carrot + broad beans & black olive 40

mulloway + pippies + young peas + white sauce & bay oil 39

roasted eggplant + whipped almond + mushroom broth & sesame crunch 34

 

ON THE SIDE

roasted beetroot + rocket + mint & almonds 8

freeka + yellow peppers + ricotta & red onion 8

 

TO FINISH

roasted apple + salted caramel + sable & clove ice-cream 15

malt mousse + cookie dough & chocolate sorbet 15

vanilla vacherin + bitter lemon cream & lychee sorbet 15

canele + Armagnac & prune 15

 

While we do not permit birthday cakes being brought into the restaurant, we have a stash of sparklers and candles we can add to 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.