Magnificent
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

Roasted garlic, parsley croquette, aioli

Tasmanian oyster, shallot vinaigrette

Fried polenta, crème fraîche, chives, roe

Crystal Bay prawn cocktail, lemon, brown bread, butter

Calamari, purple Congo, olives, beans, summer herbs

Main Ridge goats curd soufflé, roast corn, herb salsa

Saganaki, Waldorf salad

Seared minute steak, chimichurri, onion rings

Steamed Dromana Bay mussels, cider, bread

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

Baked whole trout, 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

Lunch
Saturday to Tuesday

Bookings taken for groups of 10 or more.

Special Trading Hours

Monday 28 January
CLOSED Lunch

Monday 11 March
CLOSED Lunch

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.