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; TimeOut Melbourne ‘Restaurant of the Year’, Gourmet Traveller’s ‘Top 50 Restaurants’, 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
For more information regarding special celebrations, corporate functions and private events, please visit our Functions page.
Hot smoked emu, cured egg yolk, salsa verde 22
Smoked trout, caviar, cultured cream, caraway croissant 22
Beef tartare, pickled onion weed, hot house greens 22
BBQ asparagus, black garlic, nameko mushroom, koji 22
Parpadelle pasta, guanciale, egg yolk 22
BBQ quail, caramelised whey, apple, witlof 43
Rainbow trout, meyer lemon, caviar, champagne sauce 43
Peas, broad beans, asparagus, ricotta, sopressini pasta 38
Kangaroo loin, brassica leaf, macadamia, Aussie fruits 45
Lamb saddle, peas, potato, pancetta, fromage blanc 46
Iceberg salad 12
Handcut chips, celery salt 12
Spring vegetables, charred asparagus, garlic chives 12
Koji, meyer 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
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
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 firstname.lastname@example.org.
For events and groups of 21 or more please read more about Private and Corporate Events here.
“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