Jones Winery Restaurant

Current Menu

Entrees

Premium Oysters - Freshly Shucked to Order - Natural OR Fingerlime & Rosé Jelly Dressing

Charcuterie - Cured Meats, Chicken Liver Pate, CORRELL Cured Ocean Trout, Pickles, Chutney, Rye Bread (minimum 2 people)

Confit Carrot Tarte Tatin, Goats Cheese, Golden Eschallot, Hazelnut*

Pacific Ocean Scallop Ceviche, Pomegranate, Avocado, Red Onion

Caramelised Ox Tongue, Cauliflower, Salsa Verde, Cocktail Onion*

Croque-Monsieur with Sourdough, Cornichon and Salad* (Thurs & Fri Only)

 

Seasonal Tasmanian Black Truffle is available as an addition to your dish *Recommended by Chef Briony Bradford

Mains

Pumpkin Ravioli, Parmesan, Sage, Pepitas*

Seasonal Market Fish, Celeriac, Fennel, Broth

Riverina Duck Leg Roulade, Cassoulet, Pork Sausage, Breadcrumbs*

Rutherglen ‘Kidden Park’ Goat, Sweet Potato, Mandarin, Sheep Yoghurt

Cape Grim Slow Cooked Beef Brisket, Grape Marc, Beetroot, Radicchio, Pink Peppercorns*

 

Seasonal Tasmanian Black Truffle is available as an addition to your dish *Recommended by Chef Briony Bradford

Desserts

Blood Orange Cheesecake Mousse, Roasted White Chocolate, Macadamia, Rosemary

Rutherglen Lime Meringue Pie, Kiwifruit, Coconut, Pecan

White Wine Poached Quince Pudding, Almond, Feijoa, Burnt Honey

Bitter Sweet Chocolate Tart, Parsnip, Pear, Coffee*

Selection of Cheese with homemade rye bread - Papillon Black Label Roquefort, Brique d'affinois, Swiss Gruyere Vieux

 

Seasonal Tasmanian Black Truffle is available as an addition to your dish *Recommended by Chef Briony Bradford

Pricing

Thursday and Fridays

Plus Petit $22.  Plus Gros $36 & $38.  Desserts $18.

Saturday and Sunday

Two Course Menu $58pp, with matching wines $78

Three Course Menu $68pp, with matching wines $98

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 minimum 2-course lunch applies.