Jones Winery Restaurant
Premium Oysters - Freshly Shucked to Order - Natural OR Watermelon & Passionfruit Jelly
Charcuterie - Cured Meats, Chicken Liver Pate, CORRELL Cured Ocean Trout, Pickles, Chutney, Rye Bread (minimum 2 people)
Goats Cheese Mousse, Green Mango, Rhubarb, Walnut
S.A King Prawns, Strawberry, Avocado, Egg
Pepperberry Crusted NSW Kangaroo Loin, Cornichon, Cured Egg Yolk, Rye Bread
Croque-Monsieur with Sourdough, Cornichon and Salad (Thurs & Fri Only)
Twice Baked Blue Cheese Souffle, Nectarine, Hazelnut
Crispy Skin Seasonal ‘Market Fish’, Fennel, Green Apple, Baby Clams
Paperbark Roasted ‘Riverina’ Duck Breast, Apricot, Almond, Orange
Parsley Crumbed ‘Howlong’ Lamb Leg, Tomato, Cocktail Onion, Burnt Bread
Pan Fried ‘Cape Grim’ Beef Skirt, Peach, Radicchio, Golden Shallot
Lychee Panna Cotta, Raspberry, Rose, Maccadamia
Nougat Parfait, Roasted White Chocolate, Orange, Pistachio
CORRELL Poached Plum Tart, Mascarpone, Almond, Rosemary
Bitter Sweet Chocolate Tart, Corn, Salted Caramel, Blackberry
Selection of Cheese, Rye Bread, Papillon Black Label Roquefort, Brique d’Affinois, Swiss Gruyère Vieux
Thursday and Fridays
Plus Petit $24. Plus Gros $38 & $39. 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.