Jones Winery Restaurant

Current Menu


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.

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.