Jones Winery Restaurant
Premium Oysters - freshly shucked to order - with eschallot and pepper vinaigrette, lemon
Charcuterie of cured meats, smoked cod pate, pork and prune rillette, pickles, chutney and rye bread (2 people)
Local Heirloom Tomato Salad with watermelon, basil and goat's curd
Kangaroo Tartare with pepperberry, cured egg yolk and rye bread
Australian Calamari with cucumber, sheep's milk yoghurt and dill
Croque-Monsieur with sourdough, cornichon and salad (Thurs & Fri only)
Verde Rice with snow pea, courgette, aubergine and parmesan
Seasonal Market Fish with corn, mango and prawn
Paperbark Roasted Riverina Duck Breast with fig, burnt bread and hazelnut
Rutherglen 'Kidden Park' Goat with red cabbage, peach and horseradish
Howlong Sous-vide Beef Rump with beetroot, blood plumb and Durif salt butter
Jones Rosé Panna Cotta with strawberry, pear and macadamia (gf)
White Peach Génoise with white chocolate, fennel and mint
Rhubarb Pavlova with rose, passionfruit and pistachio (gf)
Bittersweet Chocolate Tart with Gooramadda olive, blackberry and pecan
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.