Open Wednesday-Sunday, 11am - 5pm (serving lunch 12 - 3.30pm)

Our hatted restaurant is led by Manager Darren Fraser and Head Chef Mark Ebbels. They are committed to creating a memorable experience for every guest at TarraWarra. Mark’s menu draws heavily from our kitchen garden and locally sourced produce, as well as from his incredible experience in kitchens around the world. He creates dishes that are innovative, surprising and ultimately delectable. Darren is a consummate professional. He started at TarraWarra in 2003 and has since trained numerous young locals in delivering friendly yet professional service, maintaining the highest standards in a welcoming environment.

Reflecting the Estate’s commitment to sustainability, Darren and Mark aim to have a positive impact on the way we operate, as well as leaving a great impression on the guests who dine here.

For information on dietary restrictions, please check our menu.

Please note: A 10% surcharge applies on public holidays.

To avoid disappointment, we strongly advise booking ahead.



Our seasonal menu is drawn from our kitchen garden and local suppliers.  Drawing inspiration from what is ready to pick, Mark Ebbels food combines innovation and extensive technical skills to produce food that is fresh, complex, delicious and delightful.


Born and bred in the Yarra Valley, Mark Ebbels penchant for championing local and seasonal produce stems from growing up on his family’s vegetable farm. He recalls fond memories at home cooking hearty, country-style meals with his mother and grandmother, intuitively allowing the season to dictate dinner.


The garden represents the soul of the restaurant. More than 40 edible plants –including leafy vegetables, berries, herbs and fruit appear on our menu at any one time. Because we pick ingredients in their prime, our menu changes as often as the weather in which they’re grown.

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