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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

breakfast radish + whipped mullet roe butter 5

ortiz anchovy + brioche + hummus 7 (ea)

rock oysters + lemon granita 5 (ea)

profiteroles + goats curd + honey 6

chicken liver parfait + pink peppercorn + peach 8

 

TO START

raw wagyu beef + celeriac remoulade + roasted onion & sorrel 25

mussels + sweetcorn +chili +lime butter & black radish 21

duck ham + salt baked beetroot + blood plum & crisp black sesame 22

‘waldorf salad’ + pickled grapes + celery + stilton & pink lady apple 19

 

TO FOLLOW

corn fed chicken + walnut & mushroom puree & nigella crumb 39

flat iron + pickled garlic & green sauce 41

red gurnard + diamond clams + fennel & roasted buttermilk 35

zucchini textures + burrata & lemon peel 34

 

ON THE SIDE

steamed potatoes + mustard + black olive 8

green leaf + house curd + pickled peppers 8

 

TO FINISH

soft chocolate + passionfruit + barley biscuit 15

ricotta cake + rhubarb marmalade + saffron & rose 15

roasted pear + nutmeg custard & caramelised puff 15

cheese selection 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

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

breakfast radish + whipped mullet roe butter 5

ortiz anchovy + brioche + hummus 7 (ea)

rock oysters + lemon granita 5 (ea)

profiteroles + goats curd + honey 6

chicken liver parfait + pink peppercorn + peach 8

 

TO START

raw wagyu beef + celeriac remoulade + roasted onion & sorrel 25

mussels + sweetcorn +chili +lime butter & black radish 21

duck ham + salt baked beetroot + blood plum & crisp black sesame 22

‘waldorf salad’ + pickled grapes + celery + stilton & pink lady apple 19

 

TO FOLLOW

corn fed chicken + walnut & mushroom puree & nigella crumb 39

flat iron + pickled garlic & green sauce 41

red gurnard + diamond clams + fennel & roasted buttermilk 35

zucchini textures + burrata & lemon peel 34

 

ON THE SIDE

steamed potatoes + mustard + black olive 8

green leaf + house curd + pickled peppers 8

 

TO FINISH

soft chocolate + passionfruit + barley biscuit 15

ricotta cake + rhubarb marmalade + saffron & rose 15

roasted pear + nutmeg custard & caramelised puff 15

cheese selection 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.