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Kitchen Team

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Oakridge Restaurant

Oakridge’s sublime 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


Serving lunch Thursday to Monday. 11:30am – 3:00pm

For 2020 Public Holiday opening times click HERE

Cellar Door

Monday to Sunday, 10:00AM – 5:00PM

For 2020 Public Holiday opening times click HERE


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


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Visit the Oakridge Restaurant and Cellar door and choose from the à la carte menu for lunch on weekdays and two or three course menu option on weekends for $70.00 and $85.00 per person respectively. The Oakridge cellar door and restaurant are wheelchair friendly, and special dietary requirements are happily catered for upon request. A children’s menu is also available and children can enjoy outside games like giant chess, jenga, bocce and more.

View our menu

Jersey milk feta, cherries, green almonds, beans  22
Beef & beetroot tartare, tendon, chilli oil  22
Smoked trout, caviar, cultured cream, caraway croissant  22
Hot smoked emu, cured egg yolk, salsa verde  22
Globe artichoke, peppers, fennel & saffron salad  22

Pasture-fed chicken, charred mushrooms, lovage  45
Rainbow trout, meyer lemon, caviar, champagne sauce  43
BBQ quail, sandalwood & macadamia, golden raisin, witlof  43
Peas, broad beans, asparagus, ricotta, sopressini pasta  38
Lamb – roasted & braised, peas, potato, pancetta, fromage blanc  47
Garden leaves, pear & mead salad  12
Handcut chips, celery salt  12
Spring vegetables, garlic chives  12

Koji, lemon, Geraldton wax  18
Orange, rhubarb, crème fraîche, choux  18
Wattleseed, chocolate, stout  18
Gin orange, spent citrus, macadamia, lemon myrtle  18
Jersey milk brie, yesterday’s bread  18

Selection of Victorian cheeses, 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

We are also delighted to introduce our new ‘Chefs Menu’ $90pp
Created by Co-Executive Chef’s Matt Stone and Jo Barrett this tasting menu features innovative and seasonal dishes that utilise the best ingredients sourced daily from local producers and our own restaurant garden.

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

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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