Jones Winery Restaurant
Soupe du jour with rye croutons.
Pressed ham hock terrine with celeriac remoulade, Dijon mustard, cornichons and homemade toasted rye.
Seared scallops with corn custard, chorizo and pickled onion.
Roasted pumpkin spiced with cumin and sumac, accompanied by cauliflower puree, pumpkin seed pesto and hazelnuts.
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.
Cassoulet – white bean ragout with confit duck, Toulouse-style sausage and an herb and garlic rye crust.
Beef, cooked sous-vide, with carrot and chick pea puree, forest mushrooms and port-red wine sauce.
Pan-roasted kingfish with black lentil and squid ink puree, sautéed witlof and parsley salad.
Chocolate tart with raspberry coulis and crème fraiche.
Orange and almond mille-feuille with vanilla cream cheese and candied fennel.(gf)
Brioche bread and butter pudding with muscat macerated currants, cornflake crunch 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.