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VICTORIATHE Terrace Restaurant at All Saints Estate Nestled between the cellar door and one of the older shiraz blocks, the open-air Terrace Restaurant near Rutherglen offffers a lovely outlook of vines, trees and the grounds of All Saints Estate winery. Chef Simon Arkless’s menus are largely inflfluenced by his European heritage as well as the fresh local produce nearby, including the estate’s own lamb, pork and eggs, herbs from its garden and citrus from its orchards. Here you’ll fifind dishes like All Saints Estate lamb with baby artichokes, pea puree, asparagus, broad beans, and kipflfler potatoes. Two-course lunch, $60, or three courses for $80. 1800 021 621; allsaintswine.com.au
Nswrestaurant Botanica at Spicers Vineyards Estate At this Hunter Valley estate restaurant in Pokolbin, head chef Matthew Bremerkamp crafts his own artisan breads, and relies on his exclusively heirloom-seeded, biodynamic kitchen garden for much of his produce. The result is a modern menu with dishes such as venison with wild mushroom, kumara, yoghurt and preserved lemon, and duck with broccolini, orange sabayon and apple. Two courses, $69, or three courses for $79. There is also the signature menu of six courses for $110 per person. 1300 192 868; spicersretreats.com
VICTORIA The Shed at Terindah Estate Bringing together award-winning wines, gourmet food and spectacular views across Port Phillip Bay, The Shed uses the abundance of local, seasonal produce for its menus, including ingredients from the Terindah Estate property and herb garden. The food is designed to complement the estate-made wines, and patrons are encouraged to ask staffff for suggestions for the ideal wine to match with meals. The menu features dishes such as snapper with potato, wakame and salty ice plant or Hopkins River porterhouse with celeriac and saltbush. (03) 5251 5536; terindahestate.com
CLOCKWISE The Terrace Restaurant chef Simon Arkless; Restaurant Botanica; The Shed at Terindah Estate.