Our food

Wine is made to drink with food. If you come to try our wines you may stay for a light lunch in our cellar door of small plates to share.

Winemaker Tony Lee is a qualified chef: his dishes complement the wines. Many dishes change seasonally. Some examples from the menu include

  • Mushrooms sausage rolls with smoked tomato sauce
  • BBQ quail served with a lemon wedge
  • Braised leeks with goat curd, blood orange and mint
  • Tomato salad with red wine vinegar, mint and feta
  • Avocado with candied walnuts and pancetta
  • Triple cream cheese, fuji apple
  • Figs with vinocotto and jamon

These are simple dishes. As with our wines, we like to let the produce speak. The apples and figs are from the Mock family’s bio-dynamic orchard around the corner. Goat curd from Main Ridge Dairy. The vinocotto we make ourselves by boiling down a stockpot of shiraz grape juice and adding a little red wine vinegar.

CHEF’S MENU

To get the most from an informal lunch at the cellar door, leave the menu to us. We’ll feed you a little plate of everything to make a light lunch no matter if you’re a party of two or a party of eight.

BOOKINGS

We do not take lunch bookings. We are a very small, informal venue best suited to small groups (2-4) than large ones (8 is the maximum we can manage: you may wait a while for a table if you’re 6 or more).

DIETARY REQUIREMENTS

We are adept at dealing with gluten intolerance, vegetarians, pescatarians, and pregnancies. We love serving soft cheeses and cured meats with some dishes, but will serve them on the side whenever there’s one party member with an issue: the omnivores can try everything whilst the abstainers can still enjoy a meal to suit.

Food styling and photography by Hannah Ward