Restaurant

Restaurant Closed

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. Combined with 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 of standards in a welcoming environment.  Reflecting the Estate’s commitment to sustainability, their aim is to have a positive impact, both on the way we operate through to the guests who dine here. 

For information on dietary restrictions, please check our menu.

Please note: We charge 10% surcharge on public holidays.

To avoid disappointment, we strongly advise booking ahead.

 

MENU

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.

2 courses for $70pp or 3 courses for $80pp

MARK EBBELS

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.

KITCHEN GARDEN

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.