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Oakridge Restaurant

The Oakridge restaurant is closed due to COVID – 19 restrictions. We intend to reopen in the near future. Watch this space for more information.

Oakridge’s celebrated hatted Restaurant showcases the best in Yarra Valley produce. Inspired by their surroundings, Co-Executive Chef’s Jo Barrett and Matt Stone construct their innovative, seasonal menu around the thriving ingredients in the Oakridge Kitchen garden, as well as wild produce they discover on foraging excursions around the region.

Recent accolades include; TimeOut Melbourne ‘Restaurant of the Year’, GQ Magazine ‘Chef of the Year’, One Hat – The Good Food Guide

“It’s the little things – beyond outstanding cooking, a commitment to house-made everything from cheeses and bread to smallgoods and ferments, plus unique produce, mostly grown on the property– that contribute to such a superb experience at Oakridge.”
The Australian, August 2018

Opening Times


Temporarily closed until further notice.

Cellar Door

Temporarily closed until further notice.


For more information regarding special celebrations, corporate functions and private events, please visit our Functions page.


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Dining at Oakridge is an experience like no other, drawing together the wine, the food, and the land.
It is our vibrant kitchen garden that provides the inspiration for an ever-evolving menu that celebrates seasonality every day. For us, it’s about creating nourishing food and great experiences that match the authenticity of the ingredients on the plate.

View our menu

Victorian olives  6
Aussie spiced almonds  6
Kangaroo mortadella milk bun  6
Pickled & fermented vegetables  8
Pastrami peppers  8
Salumi & potato empanadilla, braves sauce  11
Feta, garden vegetables  12
BBQ Za’atar bread, zucchini – ganoush   12
Burrata, figs, fruit vinegar, oat cracker  16
Fermented grains, pumpkin, bunya, hemp  18
Housemade charcuterie, soured cucumber  16/32
Pink lady apple & hazelnut salad  14
Warrigal greens, XO  14
Beef fat carrots, macadamia, parsley  16
Garden ham, mustard, crostini   16
Potato terrine, bordelaise sauce   18
Koji cured kangaroo, salted elderberry, cherry vinegar  22
Hot smoked trout, caviar, cultured cream, croissant  24
Valley mushroom, black garlic. ricotta farfalle  38
Smoked quail, pine mushroom, verjus  44
Stuffed lamb loin, house mustard  52
Whole BBQ trout, finger lime, miso  54
Retired Jersey cow, frites, Cafe dé Oakridge butter  72
Koji ice cream, lemon sorbet, Geraldton wax   14
Almond swiss roll, passionfruit, rosella  16
Fennel, macadamia, nashi, honey  16
Chocolate, mint, almond, plum, cream  18
Housemade Jersey milk brie, honeycomb, yesterday’s bread  16
Selection of Victorian cheeses, house condiments  30
Leave it to us  85 / Beverage Pairing 55

Please note, this is a sample menu only. Dishes may change on a daily basis dependant on produce availability.

Special dietary requirements are happily catered for with advance notice.

For groups of eight or more, we offer our Leave it to us menu.  Dishes will be based on our dining room menu, but not limited to. Variations of dishes could appear in this menu.

To enquire about a group booking, please call (03) 9738 9900.

Download our sample menu

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Book Online

Bookings are essential. For an immediate booking for up to 20 guests please book online below.

Should you have any queries please contact us on +61 3 9738 9900 Thursday to Monday between 9am and 11:30am or between 2pm and 4:30pm. You can also email

For events and groups of 21 or more please read more about Private and Corporate Events here.

Gift Vouchers, The Perfect Yarra Valley Gift

Oakridge Gift Vouchers are available in any amount for use in the restaurant or cellar door and are valid for 12 months. Vouchers can be emailed to you or to the recipient directly as an electronic gift and also include the option of a personalised message.

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Oakridge Garden

Established in October 2015, a vibrant kitchen garden grown at the back of the Oakridge property provides majority of the fresh produce that appears on the Oakridge restaurant menus. Created by Oakridge Viticulturist and green thumb, Adrian Guerin, the garden derives much of its sustenance from the rich river soils aided by vintage pressings. Filled with an abundance of vegetables, herbs and flowers grown from heirloom organic seeds, the garden is the heart of the Oakridge restaurant and inspires Chefs Jo Barrett and Matt Stone’s sustainable, innovative and seasonal dishes.

Oakridge Kitchen Team

Co-executive chefs, Matt Stone and Jo Barrett, lead the Oakridge kitchen team into their chosen territory of modern and innovative Yarra Valley cuisine. The duo share similar philosophies in sustainable and hyperlocal cooking, with a commitment to using only ingredients that are locally sourced from the Yarra Valley or grown in our restaurant kitchen garden.


“With a glorious vista across the vines that create its multi-award winning wines, Oakridge has firmly established itself as one of the Yarra Valley’s favourite spots to lunch – and lunch long… Like one of the elegant estate
wines, Oakridge just gets better with each passing year.”
delicious.100, October 2019

“Jo Barrett and Matt Stone are so anchored in the Yarra Valley that each menu reveals the region in new and delicious ways. This is food that takes a position – strictly regional, avowedly sustainable – but displays equally fanatical devotion to diner enjoyment.”
– Australian Gourmet Traveller, November 2018

“It’s the little things – beyond outstanding cooking, a commitment to house-made everything from cheeses and breads to smallgoods and ferments, and unique produce, mostly grown on the property– that contribute to such a superb experience at Oakridge..”
– The Australian’s Hot 50 Restaurants, August 2018

“It’s simple deliciousness – sustainability that’s really easy to swallow.”
– Gemima Cody, The Age Epicure Goodfood, January 2017

“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


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+61 3 9738 9900
864 Maroondah Highway
Victoria 3770 Australia