The garden represents the soul of the restaurant, where our chefs are inspired by what’s ready to harvest. More than 40 edible plants – including leafy vegetables, berries, herbs and fruit –appear on our menu at any one time. Because we pick ingredients in their prime, our menu changes as often as the weather in which they’re grown.
Our quarter-acre kitchen garden is tended by Gino Pompeo, a local who is most at home tending the fruits of the earth. The shallots and lettuce, broccoli, rhubarb and spinach are picked daily, alongside an abundance of herbs that flavour our dishes. The buckets of produce being delivered to the kitchen herald the changing seasons: from artichokes and pumpkins in winter through to the fresh greens of spring and the 5 varieties of tomatoes in autumn, along with all imaginable seasonal produce. The greenhouse is used to propagate seeds for the next season, while the fruit trees surrounding the garden provide an abundance of citrus and stone fruits for the menu. Our diners enjoy only the freshest ingredients, from garden to kitchen to plate.
Our hatted restaurant is led by Manager Darren Fraser and Head Chef Mark Ebbels. They are committed to creating a memorable experience for every guest at TarraWarra. Mark’s menu draws heavily from our kitchen garden and locally sourced produce, as well as from his incredible experience in kitchens around the world.
Our seasonal menu is drawn from our kitchen garden and local suppliers. Drawing inspiration from what is ready to pick, Mark Ebbels food combines innovation and extensive technical skills to produce food that is fresh, complex, delicious and delightful.
Born and bred in the Yarra Valley, Mark Ebbels penchant for championing local and seasonal produce stems from growing up on his family’s vegetable farm. He recalls fond memories at home cooking hearty, country-style meals with his mother and grandmother, intuitively allowing the season to dictate dinner.