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Restaurant

*Please note the restaurant will be closed from 3pm on Saturday the 1st of April due to a private function. The last orders will be taken from the kitchen at 1:00pm. The Cellar Door will remain open from 11am-5pm.

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

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, 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, (25/03/17) but please note there’s a chance we've discovered something new in the garden this morning and have made some changes!

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

Try our light 4 course offering for $45 P. P.     


SNACKS, WHILE YOU WAIT

Ortiz anchovy + brioche + hummus  7/e

Rock oysters + ginger beer granita  5/e

Sesame crisp + goat’s curd + honey  6

Chicken liver parfait + waffle cone + cacao 8

 

TO START

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

Spanner crab + pumpkin + clotted cream & dark rye  23

Duch ham + yeast + blackberry & jus butter 23

Burrata + green tomato pickle + black olive & puffed grains  20

                                                                                                               

TO FOLLOW

Veal rump + pickled cucumber + caramelised yoghurt & green olive  39

Kangaroo fillet + sweet potato + bush tomato & warrigal greens  41

Kingfish + braised witlof & roasted buttermilk  37

Parisienne gnocchi + smoked eggplant cream + parmesan & barley  34

 

ON THE SIDE

Crushed fried potatoes + chili + garlic & rosemary  8

Steamed zucchini + zaatar + pickled peppers & toasted alomonds  8

Heirloom tomatoes + basil + fried capers & house curd 8

 

TO FINISH

White chocolate + apricote + poppy seed & almond  15

Spanish doughnut + coconut creme & cherry 15

Burnt meringue + strawberry + rose water & blackcurrant  15

Profiterole + vanilla bean mascarpone & chocolate whisky sauce  5/e

Petit fours  5

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


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

*Please note the restaurant will be closed from 3pm on Saturday the 1st of April due to a private function. The last orders will be taken from the kitchen at 1:00pm. The Cellar Door will remain open from 11am-5pm.

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

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, 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, (25/03/17) but please note there’s a chance we've discovered something new in the garden this morning and have made some changes!

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

Try our light 4 course offering for $45 P. P.     


SNACKS, WHILE YOU WAIT

Ortiz anchovy + brioche + hummus  7/e

Rock oysters + ginger beer granita  5/e

Sesame crisp + goat’s curd + honey  6

Chicken liver parfait + waffle cone + cacao 8

 

TO START

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

Spanner crab + pumpkin + clotted cream & dark rye  23

Duch ham + yeast + blackberry & jus butter 23

Burrata + green tomato pickle + black olive & puffed grains  20

                                                                                                               

TO FOLLOW

Veal rump + pickled cucumber + caramelised yoghurt & green olive  39

Kangaroo fillet + sweet potato + bush tomato & warrigal greens  41

Kingfish + braised witlof & roasted buttermilk  37

Parisienne gnocchi + smoked eggplant cream + parmesan & barley  34

 

ON THE SIDE

Crushed fried potatoes + chili + garlic & rosemary  8

Steamed zucchini + zaatar + pickled peppers & toasted alomonds  8

Heirloom tomatoes + basil + fried capers & house curd 8

 

TO FINISH

White chocolate + apricote + poppy seed & almond  15

Spanish doughnut + coconut creme & cherry 15

Burnt meringue + strawberry + rose water & blackcurrant  15

Profiterole + vanilla bean mascarpone & chocolate whisky sauce  5/e

Petit fours  5

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


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.