Restaurant

Open Tuesday – Sunday 11am – 5pm (Lunch 12 – 3pm)

Please Note: We will be closing early for a private function on 29th of February
Restaurant: last table at 1pm, closing at 2pm
Cellar Door: last tasting at 4:15, closing at 4:30pm

Our hatted restaurant is led by manager Darren Fraser and chef Mark Ebbels.  Together their vision is to create a product they are really proud of, from the service in the restaurant through to delicious food that is considerate, approachable and interesting. Reflecting the Estate’s commitment to sustainability, their aim is to have a positive impact, both on the way we operate through to the guests who dine here.  With a menu that draws heavily from our kitchen garden, every dish is creative, surprising and ultimately delectable.

Our Restaurant is open Tuesday – Sunday 11am – 5pm, serving lunch from 12-3pm.

To avoid disappointment, we strongly advise booking ahead.

MENU

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.

2 courses for $70pp or 3 courses for $80pp

MARK EBBELS

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.

KITCHEN GARDEN

The garden represents the soul of the restaurant. 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.