Restaurant Menu

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Kitchen Team

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Oakridge Restaurant

Located in the heart of the Yarra Valley, Oakridge’s One Hat 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

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Experience Yarra Valley Cuisine in our one hat restaurant Photography by Rick Liston
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Experience Yarra Valley Cuisine in our one hat restaurant

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Opening Times


Restaurant

Thursday to Monday, 11:30AM – 5:00PM


Cellar Door

Monday to Sunday, 10:00AM – 5:00PM



Menu

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

Entree

Beef tartare, garum, macadamia, green ants  22

Globe artichoke, fennel, almond & saffron salad  22

Smoked trout, caviar, cultured cream, caraway croissant  22

Allium & stout tarte tatin, blue cheese cream  22

Asparagus, black garlic, lemon, Jersey milk feta  22

Turkey terrine, zuni pickle, charred sourdough  22

 

Main

Rainbow trout, spring vegetables, salted lemon, tarragon  43

Ricotta & borage mezzeluna, asparagus, whey sauce  38

Lamb roasted & braised, bacon, peas, mint, kefir labne  45

Kangaroo loin, broad bean, green olive, hemp oil  45

Confit turkey wing, sausage, riberry, salt bush  43

Pork scotch, sprouting broccoli, green almond, nduja  43

 

Side

Hand cut chips  12

Today’s garden salad 12

Spring vegetables, Aussie spiced dukkah 12

 

Dessert

Potato, chocolate, coffee, orange 18

Gin orange, poppy seed, tangelo 18

Parsnip custard tart, pear 18

Meyer lemon, kumquat, sheeps milk yoghurt, Geraldton wax 18

Rice, desert lime, ginger, muntries 18

Housemade Jersey milk brie, condiments 18

 

Selection of Victorian 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.

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Book Online

We highly recommend booking to avoid disappointment. To make a booking please call Oakridge on +61 3 9738 9900 or use the online booking facility below and a member of the Oakridge team will be in contact with you shortly. For all groups bookings larger than 8 guests please complete the enquiry form here. Alternatively, you can read more about Private and Corporate Events here.



Gift Vouchers, The Perfect Yarra Valley Gift

Oakridge Gift Vouchers are available in any amount for restaurant or cellar door and are valid for 12 months. Your Oakridge gift voucher can be emailed as an electronic gift card to be printed at home, or posted with your personalised message in our signature sleeve. You may purchase set amounts below, or contact us on +61 3 9738 9900 or via online form here to request your own individualised amount.

3-Course Lunch for Two - $170


2-Course Lunch for Two - $140



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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 inspires Head Chef 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.


Reviews

“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


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+61 3 9738 9900
info@oakridgewines.com.au
864 Maroondah Highway
Coldstream
Victoria 3770 Australia