Jones Winery Restaurant
Premium Oysters - shucked to order - with eschallot and pepper vinaigrette plus lemon
Charcuterie of cured meats, chicken liver pate, ham hock terrine, pickles, fig chutney and rye bread (2 people)
Shaw River Buffalo Mozzarella with zucchini, baby turnip and basil
South Australian Pink Snapper Cerviche with avocado, cucumber and fingerlime
Crispy Rivalea Pork Belly with carrot, spinach and hazelnuts
Croque-Monsieur with sourdough, cornichon and side salad (Thurs & Fri only)
Pan-fried French Gnocchi with tomato, rosemary and goat's cheese
Seasonal Market Fish with fennel, spring onion and mushroom
Paperbark Roasted Riverina Duck Breast with duck sausage, red cabbage and pomegranate
Roasted Corowa Lamb Rump with snow pea, red onion and mint
250g Dijon Glazed Howlong Beef Skirt with chestnut, cauliflower and sage
Bittersweet Chocolate Tart with honeycomb, raspberry and almond
Blood Plum Parfait with CORRELL and macadamia (gf)
Cheesecake Mousse with orange and pistachio (gf)
Apple Tarte Tatin with cream and walnuts
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.
For groups of 12 diners or larger, an alternate 2 or 3 course menu option is compulsory.
15% Surcharge and Menu option applies.