Jones Winery Restaurant
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.
For groups of 12 diners or larger, an alternate 2 or 3 course menu option is compulsory.
15% Surcharge and Menu option applies.