views of our estate.

Head Chef
Stuart Deller

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A Cellar Door with it’s own smart casual menu and smooth service.

Australian Gourmet Traveller 2017 Australian Restaurant Guide

Cellar Door Kitchen

Marinated Mount Zero olives

Pumpkin and sage arancini, aioli

Tasmanian oyster, shallot vinaigrette

Saganaki, salsa verde


Chargrilled broccoli, gribiche, pangratata

Squid fritti, fried capers, sauce tartare, burnt lemon

Cape Grim beef carpaccio, shallot, mayonnaise, parmesan

Cured ŌraKing salmon, Caesar dressing

Roasted chicken, avocado and garden corn

Barbara pumpkin rotolo, sage, capers, almonds, beurre noisette

Pan fried fish cake, braised peas

Pork belly, fennel, apple, hazelnut butter

Frites and aioli
— $10

Roquette, blue cheese, candied walnuts
— $10


Today’s cheeses and accompaniments
— $19

Today’s sweet
— $8

Saturday to Tuesday

Bookings taken for groups of 10 or more.

All pricing listed below is per person.

Saturday to Tuesday

$38 cheeky lunch,
includes a bite,
a small plate and
a large plate.

Groups 11–30

$65 three course lunch,
includes shared sides.

Dietary Requirements

Please specify any special dietary requirements at the time of booking.


Please note menus are seasonal and subject to change.

Drop in for a ‘cheeky’ lunch with family and friends.

Our Cellar Door Kitchen is a great place to casually enjoy our wine with food.

Soak up the spectacular views and stay warm with our grand open fireplace.