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 our wonderful kitchen team. The buckets of produce being picked from the garden 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 open Wednesday to Sunday, 11am-5pm.
Our hatted restaurant is led by Head Chef Joel Alderdice and Manager Darren Fraser. Their talent and professionalism combine to create a memorable experience for every guest at TarraWarra.
Born and bred in the Yarra Valley, Joel’s food is inspired by local and seasonal produce including foraging for wild produce.
Joel also has a keen passion for all things wine and has a great understanding of the synergy between food and wine and the great joys derived from pairing the two.
Outdated browsers can expose your computer to security risks
To get the best experience using our site, you'll need to upgrade to a newer browser.Update your browser here