Jones Winery Restaurant
Vichyssoise with rye croutons.
Chicken and pork terrine with homemade toasted brioche, peach marmalade and salad greens.
Seared scallops with corn custard, chorizo and pickled onion.
Roast William pear, witlof, blue cheese, and walnut salad with yoghurt dressing.
Croque-Monsieur made with locally cured free-range ham and sourdough with seasonal side salad. ( Thurs & Fri only)
Pork medallion with apple and ginger puree, boudin noir crumble and green beans.
Confit duck Maryland with braised lentils, confit potato, red cabbage and orange salad.
Beef with carrot and chick pea puree, forest mushrooms and port-red wine sauce.
Salmon with dill crushed kipflers, roasted cherry tomatoes and hollandaise sauce.
Chocolate tart with cherries and crème fraiche.
Orange and almond mille-feuille with vanilla cream cheese and candied fennel.(gf)
Brittany biscuit topped with lemon curd and vanilla ice-cream.
Poached quince with Correll sorbet and nut praline. (gf)
Selection of cheese with homemade rye bread.
Thursday and Fridays
Plus Petit $22. Plus Gros $36. Desserts $16
Saturday and Sunday
Two Course Menu $50
Three Course Menu $60
We can cater for special dietary requirements.
For groups of 12 diners or larger, an alternate 2 or 3 course menu option is compulsory.
15% Surcharge and Menu option applies.