Jones Winery Restaurant

Current Menu

Entrees

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)

Mains

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

Desserts

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

Pricing

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.

Group Bookings

For groups of 12 diners or larger, an alternate 2- or 3-course menu option is compulsory.

Public Holidays

15% Surcharge and minimum 2-course lunch applies.