Located in the heart of the Yarra Valley, Oakridge 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
A La Carte Menu
Kangaroo shoulder, yacon, finger lime, macadamia 22
Salt baked celeriac, smoked salmon roe, egg yolk sauce 22
Smoked trout, caviar, cultured cream, caraway croissant 22
Cauliflower, cheddar, whey, lemon, yesterday’s bread 22
Smoked eel, fermented grains & beans, salsify, brussel sprouts 22
Ox tongue, cipollini, garlic, mustard leaf 22
Rainbow trout, wild rice, shiitake, bone broth 43
Dry aged duck, pumpkin, chestnut, cacao 49
Wild mushrooms, artichoke, ricotta, rye pappardelle 38
Berkshire pig, chorizo, lentils, persimmon, mead 47
Lamb, braised greens, chickpeas, coriander yogurt 46
Hand cut chips 12
Brussel sprouts, fennel, pomegranate, mint 12
Warrigal greens, smoked trout XO 12
Potato, chocolate, coffee, orange 18
Pear, parsnip, hokey pokey 18
Rhubarb, quandong “cheesecake” ice cream, butter crumble 18
Rice, desert lime, ginger, muntries 18
Housemade Jersey milk wash rind, condiments 18
Selection of Yarra Valley Dairy cheese, condiments, house breads 35
Please note, this is a sample menu and subject to change.
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