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Jones Winery Restaurant

Current Menu


Premium Oysters - Freshly Shucked to Order - Natural OR Watermelon & Passionfruit Jelly

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

Goats Cheese Mousse, Green Mango, Rhubarb, Walnut

S.A King Prawns,  Strawberry, Avocado, Egg

Pepperberry Crusted NSW Kangaroo Loin, Cornichon, Cured Egg Yolk, Rye Bread

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



Twice Baked Blue Cheese Souffle, Nectarine, Hazelnut

Crispy Skin Seasonal ‘Market Fish’, Fennel, Green Apple, Baby Clams

Paperbark Roasted ‘Riverina’ Duck Breast, Apricot, Almond, Orange

Parsley Crumbed ‘Howlong’ Lamb Leg, Tomato, Cocktail Onion, Burnt Bread

Pan Fried ‘Cape Grim’ Beef Skirt, Peach, Radicchio, Golden Shallot


Lychee Panna Cotta, Raspberry, Rose, Maccadamia

Nougat Parfait, Roasted White Chocolate, Orange, Pistachio

CORRELL Poached Plum Tart, Mascarpone, Almond, Rosemary

Bitter Sweet Chocolate Tart, Corn, Salted Caramel, Blackberry

Selection of Cheese, Rye Bread, Papillon Black Label Roquefort, Brique d’Affinois, Swiss Gruyère Vieux

Book Jones Winery Restaurant


Thursday and Fridays

Plus Petit $24.  Plus Gros $38 & $39.  Desserts $19.

Saturday and Sunday

Two Course Menu $62 pp, with matching wines $82 pp.

Three Course Menu $72 pp, with matching wines $102 pp.

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.