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

Fried polenta, crème fraîche, chives, roe

Crystal Bay prawn cocktail, lemon, brown bread, butter

Whipped cod roe, organic radish, parsley

Pork pie, piccalilli, watercress

Saganaki, Waldorf salad

Seared Duck River minute steak, chimichurri, onion rings

Spaghetti and meatballs, parmesan

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

Baked whole flounder, kipflers, lemon, brown butter, capers

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.