Jones Winery Restaurant

Current Menu


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.

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.