Jones Winery Restaurant
Premium Oysters - shucked to order - with eschallot, pepper vinaigrette and lemon
Charcuterie of cured meats, chicken liver pate, ham hock terrine, pickles, fennel jam and rye bread (2 people)
Shaw River Buffalo Mozzarella with snowpea, lemon and mint
Western Australia Blue Swimmer Crab with corn, avocado and radish
Rutherglen Berkshire Pig's Head Gallette with parsnip, pear and chilli
Croque-Monsieur with sourdough, cornichon and side salad (Thurs & Fri only)
Pan-fried French Gnocchi with mushroom, sage and parmesan
Seasonal Market Fish with pumpkin, crustacean and saffron
Paperbark Roasted Riverina Duck Breast with duck sausage, red cabbage and pomegranate
Parsley-Crumbed Corowa Lamb Leg with eggplant, pithivier and buffalo yoghurt
Howlong 250g Beef Skirt with jerusalem artichoke, baby onion and hazelnut
Bittersweet Chocolate Tart with celeriac, blackberry and honeycomb
Red Wine Poached Chiltern Quince with honey, almond and lemon myrtle
Cheesecake Mousse with rhubarb and macadamia (gf)
Jones Muscat Baba with chestnut, orange and mascarpone
Selection of Cheese with homemade rye bread - Roquefort carles, brique d'affinois, Swiss konig kuh
Thursday and Fridays
Plus Petit $22. Plus Gros $36. Desserts $16.
Saturday and Sunday
Two Course Menu $55.
Three Course Menu $65.
We can cater for special dietary requirements.
For groups of 8 diners or larger, an alternate 2 or 3 course menu option is compulsory.
15% Surcharge and Menu option applies.