Jones Winery Restaurant
Premium Oysters - freshly shucked to order - with eschallot and pepper vinaigrette, lemon
Charcuterie of cured meats, chicken liver pate, pork and prune rillette, pickles, chutney and rye bread (2 people)
Local Roasted Carrot Salad with hazelnut, romesco and goat's curd
Kangaroo Tartare with pepperberry, cured egg yolk and rye bread
Pan-fried Scallops with raspberry, pancetta, vanilla
Croque-Monsieur with sourdough, cornichon and side salad (Thurs & Fri only)
Cassoulet Vert with white beans, asparagus, courgette and slow-cooked egg
Seasonal Market Fish with broad bean, caper and preserved lemon
Paperbark Roasted Riverina Duck Breast with cherry, endive and almond
Rutherglen 'Kidden Park' Goat with white peach, cauliflower and mint
Howlong Sous-vide Beef Sirloin with broccoli, onion and café de Paris butter
Blueberry Parfait with rhubarb, white chocolate and pecan (gf)
Chocolate Opera Cake with lavender, salted caramel and pistachio
Spiced CORRELL Panna Cotta with pineapple, sage and walnut
Jones Muscat Baba with mascarpone, orange and macadamia
Selection of Cheese with homemade rye bread - Papillon black label roquefort, brique d'affinois, Swiss gruyere vieux
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.
For groups of 12 diners or larger, an alternate 2- or 3-course menu option is compulsory.
15% Surcharge and minimum 2-course lunch applies.