Jones Winery Restaurant
Premium Oysters - freshly shucked to order - with eschallot and pepper vinaigrette, lemon
Charcuterie of cured meats, chicken liver pate, pork and prune rillette, pickles, fig paste and rye bread (2 people)
Roasted Pear Salad with snowpeas, walnuts and goat's curd
Queensland King Prawns with avocado, watercress and horseradish
Rutherglen Berkshire Pork Belly with strawberry, kohlrabi and rosemary
Croque-Monsieur with sourdough, cornichon and side salad (Thurs & Fri only)
Cassoulet Vert with white beans, asparagus, courgette and slow-cooked egg
Seasonal Market Fish with cauliflower, leek and sorrel
Paperbark Roasted Riverina Duck Breast with nettle, beetroot and hazelnut
Rutherglen 'Kidden Park' Goat with carrot, turmeric and saltbush
Howlong 48hr Sous-vide Beef Brisket with Jerusalem artichoke, onion and béarnaise
Blood Orange Parfait with rhubarb, white chocolate and pecan (gf)
Lavender Financier with dark chocolate, blackcurrant and almond
Vanilla Cheesecake Mousse with clementine, raisin and walnut
Jones Muscat Baba with mascarpone, orange and macadamia
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.
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.