Located in the heart of the Yarra Valley, Oakridge’s One Hat Restaurant showcases the best in Yarra Valley produce. Inspired by their surroundings, Co-Executive Chef’s Matt Stone and Jo Barrett construct their seasonal menus based upon the thriving ingredients in the Oakridge Kitchen garden, as well as wild produce they discover on his foraging and fishing excursions around the region. With unobstructed views of the Oakridge vineyard and the Yarra Valley, and the option of matching award winning wines – experience the best of farm to fork dining in the Yarra Valley. Please visit our Functions page for more information regarding special celebrations, corporate functions and private events.
“One of the country’s great winery restaurants.” – John Lethlean, The Weekend Australian, June 2016
Beef tartare, garum, macadamia, green ants 22
Globe artichoke, fennel, almond & saffron salad 22
Smoked trout, caviar, cultured cream, caraway croissant 22
Allium & stout tarte tatin, blue cheese cream 22
Asparagus, black garlic, lemon, Jersey milk feta 22
Turkey terrine, zuni pickle, charred sourdough 22
Rainbow trout, spring vegetables, salted lemon, tarragon 43
Ricotta & borage mezzeluna, asparagus, whey sauce 38
Lamb roasted & braised, bacon, peas, mint, kefir labne 45
Kangaroo loin, broad bean, green olive, hemp oil 45
Confit turkey wing, sausage, riberry, salt bush 43
Pork scotch, sprouting broccoli, green almond, nduja 43
Hand cut chips 12
Today’s garden salad 12
Spring vegetables, Aussie spiced dukkah 12
Potato, chocolate, coffee, orange 18
Gin orange, poppy seed, tangelo 18
Parsnip custard tart, pear 18
Meyer lemon, kumquat, sheeps milk yoghurt, Geraldton wax 18
Rice, desert lime, ginger, muntries 18
Housemade Jersey milk brie, condiments 18
Selection of Victorian cheese, condiments, house breads 35
On weekends, our dining room offers a two or three course lunch based on the above menu.
Two courses $70 | Three courses $85
For groups of eight or more, lunchtime dining options start at $90pp.
To enquire about a group booking, please call (03) 9738 9900.
Download our sample menu.
“I have had lunch at Oakridge several times now and have never been disappointed. Food and wine are excellent and the staff helpful, knowledgeable and fun. I definitely recommend Oakridge to anyone wanting to get out of Melbourne for a lovely afternoon.” – Nikki Sprong, 28 April 2016, Facebook Review
“Excellent choice of meals, good pricing, great service, lovely venue. Really enjoyed everything for 6 of us, all good meals. Local beer, good wine, highly recommended. We will return.” – Doug Montgomery, 29 May 2016, Facebook Review
“Stone’s cooking is clever and generous. His enthusiasm for “all taste and no waste” and native ingredients is infectious.” – Australian Gourmet Traveller, August 2016
“Oakridge features a striking cellar door and dining room, with floor-to-ceiling windows showcasing the impressive valley views. Kickstart your visit by working your way through David Bicknell’s exceptional range of single-block chardonnays, pinot noirs and syrahs, before taking a seat for lunch, peppered with foraged greens and freshly picked mushrooms.” – Delicious Magazine, July 2016
“It’s simple deliciousness – sustainability that’s really easy to swallow.” – Gemima Cody, The Age Epicure Goodfood, November 2015
“Oakridge’s Forager dinner, the result of a week’s worth of hunting and gathering, is a revelation, featuring dishes such as fiddlehead fern with honey and sheep’s sorrel, roadside greens, cured venison on edible pepperberry skewers and an absolutely divine dessert of macadamia, juniper and cumquat. A perfect finale to our trip, this meal is a glimpse into the future of the valley, if not the future of food, encapsulating sustainability, provenance and collaboration.” – Alice In Frames, The Weekly Review, June 2016