Jones Winery Restaurant
Asparagus with mushroom duxelles, potato and sauce gribiche.
Heirloom cherry tomato salad with tomato sorbet.
Seared scallops with cauliflower purée and hazelnut butter.
Chicken, walnut and apple spring salad dressed with herb remoulade and topped with rye croutons.
Croque-Monsieur made with locally cured free-range ham and sourdough with seasonal side salad. (Thurs & Fri only)
Pork belly with green beans, honey pumpkin purée, pickled apple and pickled cherries.
Parmentier de canard - confit duck and Paris mash with garlic green beans.
Braised short ribs of beef with duck fat pont neuf potatoes and roasted heirloom carrots.
Pan-roasted market fish with eggplant and tomato caponata, pea tendril parmesan salad and pumpkin seed pesto.
Chocolate cake with Shiraz ice-cream, raspberry coulis and Chantilly cream. (gf)
Crème brûlée with muscat infused fruits. (gf)
Brioche bread and butter pudding with candied orange, cornflake crunch and vanilla ice-cream.
Strawberries layered with meringue, Correll sorbet and Chantilly cream.
Selection of cheese with homemade rye bread.
Thursday and Fridays
Plus Petit $22. Plus Gros $36. Desserts $16.
Saturday and Sunday
Two Course Menu $50.
Three Course Menu $60.
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 Menu option applies.