Jones Winery Restaurant

Current Menu


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.

Group Bookings

For groups of 8 diners or larger, an alternate 2 or 3 course menu option is compulsory.

Public Holidays

15% Surcharge and Menu option applies.