Jones Winery Restaurant
Premium Oysters - freshly shucked to order - with eschallot and pepper vinaigrette, lemon
Charcuterie of cured meats, crocodile pate, pork and prune rillette, pickles, chutney and rye bread (2 people)
Broccolini & Snowpea Salad - Smoked Ricotta, Romesco, Avocado
Kangaroo Tartare with pepperberry, cured egg yolk and rye bread
Seared Scallop with fennel, finger lime and muscat
Croque-Monsieur with sourdough, cornichon and salad (Thurs & Fri only)
Riz Vert with rice, snow pea, courgette, eggplant and parmesan
Seasonal Market Fish with leek, watercress and mussels
Paperbark Roasted Riverina Duck Breast, Celeriac, Pomegranate, Rosemary
Rutherglen ‘Kidden Park’ Goat, Carrot, Tarragon, Sheep’s Milk Yoghurt
Howlong Sous-vide Beef Rump, Savoy Cabbage, Green Apple, Horseradish
Watermelon Panna Cotta, Pear, Sumac, Macadamia (gf)
Lemon Myrtle Tart with Roasted White Chocolate, Raspberry, Riberry
Rhubarb Pavlova with Kaffir Lime, Kiwifruit, Pistachio (gf)
Bitter-sweet Chocolate & Almond Torte with Mascarpone, Beetroot and Peppermint
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.