Jones Winery Restaurant

Current Menu


Premium Oysters - shucked to order - with eschallot and pepper vinaigrette plus lemon

Charcuterie of cured meats, chicken liver pate, ham hock terrine, pickles, fig chutney and rye bread (2 people)

Shaw River Buffalo Mozzarella with zucchini, baby turnip and basil

South Australian Pink Snapper Cerviche with avocado, cucumber and fingerlime

Crispy Rivalea Pork Belly with carrot, spinach and hazelnuts

Croque-Monsieur with sourdough, cornichon and side salad (Thurs & Fri only)


Pan-fried French Gnocchi with tomato, rosemary and goat's cheese

Seasonal Market Fish with fennel, spring onion and mushroom

Paperbark Roasted Riverina Duck Breast with duck sausage, red cabbage and pomegranate

Roasted Corowa Lamb Rump with snow pea, red onion and mint

250g Dijon Glazed Howlong Beef Skirt with chestnut, cauliflower and sage


Bittersweet Chocolate Tart with honeycomb, raspberry and almond

Blood Plum Parfait with CORRELL and macadamia (gf)

Cheesecake Mousse with orange and pistachio (gf)

Apple Tarte Tatin with cream and walnuts

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.

Group Bookings

For groups of 12 diners or larger, an alternate 2 or 3 course menu option is compulsory.

Public Holidays

15% Surcharge and Menu option applies.