Oakridge’s sublime hatted Restaurant showcases the best in Yarra Valley produce. Inspired by their surroundings, Co-Executive Chef’ 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; The Australian’s Hottest 50 Restaurants, Best Regional Restaurant and Australia’s Hottest Chefs.
“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
For more information regarding special celebrations, corporate functions and private events, please visit our Functions page.
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.
“Sensational Chef’s Menu, highly recommend! 10/10 for Chef’s Matt Stone and Jo Barrett for their use of local, seasonal produce and creative use of fresh ingredients.”” – Minnie Constan, 9 February 2019, Facebook Review
“I have been to Oakridge a few times now times now. The staff are amazing, great wines and spectacular food, thanks to Chef Matt Stone” – Jeanette Taylor, 20 January 2019, Facebook Review
“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