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 belly with green beans, celeriac puree, pickled apple and salted cumquat.
Parmentier de canard - confit duck and Paris mash with garlic green beans.
Navarin of lamb with heirloom carrots, pencil leeks and baby turnips.
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.
Green apple bavarois with Correl sorbet. (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.