Jones Winery Restaurant
Premium Oysters - Freshly Shucked to Order - Natural OR Watermelon & Lime Jelly
Charcuterie - Cured Meats, Chicken Liver Pate, CORRELL Cured Ocean Trout, Pickles, Chutney, Rye Bread (minimum 2 people)
Pacific Ocean Pan fried Scallops, Peach, Fennel, Mint
Victorian Heirloom Tomato Salad, Rhubarb, Macadamia, Basil
Pepperberry Crusted NSW Kangaroo Loin, Cornichon, Cured Egg Yolk, Rye Bread
Croque-Monsieur with Sourdough, Cornichon and Salad (Thurs & Fri Only)
Twice Baked Goat’s Cheese Souffle, Nectarine, Rosemary, Hazelnut
Crispy Skin Seasonal ‘Market Fish’, Green Apple, Leek, Capers
Paperbark Roasted ‘Riverina’ Duck Breast, Red Cabbage, Cantaloupe, Bacon
Slow Cooked ‘Howlong’ Lamb Leg, Carrot, Apricot, Tarragon
Caramelized ‘Bass Straight’ Beef Sirloin, Eggplant, Strawberry, Horseradish
Iced Vovo Trifle, Raspberry, Coconut, Marshmallow
Sugar Snap Pea & White Chocolate Parfait, Brandy Snap, Pecan, Mint
Muscat & Carrot Cake, Orange, Cream Cheese, Macadamia
Dark Chocolate & Cherry Financier, Salted Caramel, Honeycomb, Almond
Selection of Cheese, Rye Bread, Papillon Black Label Roquefort, Brique d’Affinois, Swiss Gruyère Vieux
Thursday and Fridays
Plus Petit $24. Plus Gros $38 & $40. Desserts $19.
Saturday and Sunday
Two Course Menu $62 pp, with matching wines $82 pp.
Three Course Menu $72 pp, with matching wines $102 pp.
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.