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Jones Winery Restaurant

Current Menu


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

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

Pacific Ocean Pan fried Scallops, Peach, Fennel, Mint

Victorian Heirloom Tomato Salad, Rhubarb, Macadamia, Basil

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

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



Twice Baked Goat’s Cheese Souffle, Nectarine, Rosemary, Hazelnut

Crispy Skin Seasonal ‘Market Fish’, Green Apple, Leek, Capers

Paperbark Roasted ‘Riverina’ Duck Breast, Red Cabbage, Cantaloupe, Bacon

Slow Cooked ‘Howlong’ Lamb Leg, Carrot, Apricot, Tarragon

Caramelized ‘Bass Straight’ Beef Sirloin, Eggplant, Strawberry, Horseradish


Iced Vovo Trifle, Raspberry, Coconut, Marshmallow

Sugar Snap Pea & White Chocolate Parfait, Brandy Snap, Pecan, Mint

Muscat & Carrot Cake, Orange, Cream Cheese, Macadamia

Dark Chocolate & Cherry Financier, Salted Caramel, Honeycomb, Almond

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 & $40.  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.