Jones Winery Restaurant
Zucchini and potato tartlet with sugar snap peas and mint.
Heirloom cherry tomato salad with house ricotta, basil and watermelon.
Herb crusted scallops with cauliflower puree, salad and hazelnuts.
Chicken, walnut and apple salad dressed with herb remoulade, pea tendrils and rye croutons.
Croque-Monsieur made with locally cured free-range ham and sourdough with side salad. (Thurs & Fri only)
Pork belly with honey pumpkin purée, apple and pickled cherries.
Parmentier de canard - confit duck and Paris mash with green beans.
Braised short ribs of beef with duck fat pont neuf potatoes, heirloom carrots and red wine jus.
Pan-roasted market fish with eggplant and tomato caponata, pea tendril parmesan salad and 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 custard.
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 $55.
Three Course Menu $65.
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.