Jones Winery Restaurant

Current Menu


Premium Oysters - shucked to order - with eschallot and pepper vinaigrette plus lemon

Charcuterie of cured meats, chicken liver pate, pickles, fig chutney and rye bread (2 people)

Yarrawonga Heirloom Tomatoes with house ricotta, basil and watermelon

South Australian Pink Snapper Cerviche with avocado, cucumber and fingerlime

Crispy Rivalea Pork Cheek with scallops, cauliflower and spinach

Croque-Monsieur with sourdough, cornichon and side salad (Thurs & Fri only)


Pan-fried French Gnocchi with zucchini, broccoli and goat's cheese

Seasonal Market Fish with fennel, spring onion and mushroom

Paperbark Roasted Riverina Duck Breast with nectarine, olive and duck sausage

Roasted Corowa Lamb Rump with snow pea, red onion and mint

300g Howlong Beef Blade with carrot, yoghurt and hazelnut


Bittersweet Chocolate Tart with honeycomb, raspberry and almond.

Blood Plum Parfait with CORRELL and macadamia (gf)

Cheesecake Mousse with orange and pistachio (gf)

Apple Tarte Tatin with cream and walnuts

Selection of Cheese with homemade rye bread - Roquefort carles, brique d'affinois, Swiss konig kuh


Thursday and Fridays

Plus Petit $22.  Plus Gros $36.  Desserts $16.

Saturday and Sunday

Two Course Menu $55.

Three Course Menu $65.

We can cater for special dietary requirements.

Group Bookings

For groups of 12 diners or larger, an alternate 2 or 3 course menu option is compulsory.

Public Holidays

15% Surcharge and Menu option applies.