RESTAURANT

Our restaurant will re-open on Friday 5th of June.

Due to current restrictions, we will be opening Friday to Sunday for lunch bookings. We will also be open on Monday the 8th of June for the Queens’ birthday holiday.

We will have a choice of a 2 or 3 course menu in the restaurant, our Cellar Door will be open for take away bottle sales only. We will also use the Cellar Door for restaurant bookings.

We will be doing two sittings each day in our restaurant, and we ask for you assistance by following booking instructions. Rest assured that we will be strictly adhering to all Government operating guidelines for Covid-19 risk minimisation.

For bookings until June 22nd please fill out our booking enquiry form and one of our staff members will get back to you as soon as possible.

We look forward to welcoming you back to our magnificent property!

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: We impose a 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.