864 MAROONDAH HWY, COLDSTREAM 9738 9900 OAKRIDGEWINES.COM.AU With its glorious vista across the vines, you could come to Oakridge simply for the view and leave happy. Or, with its deep caramelised crust and mound of thick, golden butter alongside, you could also come to Oakridge, eat the bread and leave beaming.
These are just two reasons to visit this sleek winery restaurant, with Matt Stone’s zero-waste kitchen drawing on Yarra Valley produce.
Onion tarte Tatin is sticky and bittersweet, with soured cream that carries a hint of eucalyptus. Hot-smoked eel and cool egg custard combine in a delicate broth, while rainbow trout with a chewy sauce is matched in the lickthe-plate stakes by a side of XO shaved Brussels sprouts.
Kangaroo with Davidson plum is such a note-perfect celebration of national pride it should stand for the anthem.
Co-head chef Jo Barrett’s dessert of lemon curd, orange parfait and mandarin granita is a symphony of citrus.
With that view (and bread) it all combines to create one of the state’s best-value meals. Must-eat dish Gin orange Cuisine Contemporary Chefs Matt Stone & Jo Barrett Price $$ ■ Bookings Yes Open Lunch Thu-mon Instagram @oakridgewines