From Garden to Plate

The lucky chefs at TarraWarra Estate have an enormous vegetable garden with which they can harvest the ingredients for the restaurant menu. Going into the vegetable garden in autumn ready for a late winter harvest is three types of broccoli, cauliflower, two types of garlic, onions, shallots, cabbage, kale, fennel, broad beans and heirloom beetroots.020_WEB ONLY

The winter menu at TarraWarra will be structured around what is available and in season in the vegetable garden.

Every weekend you can graze over a ‘shared table lunch’ with dishes such as heirloom tomatoes, buffalo mozzarella, crushed basil and barrel aged balsamic vinegar. Or 35 day dry aged beef sirloin with roasted Portobello mushrooms and salsa verde.

The charcuterie plates currently include game terrine, chicken liver pâté pork rillettes with cucumber pickles & mustard fruits.

Throughout winter enjoy the exquisite fresh flavours at TarraWarra where all of the side dishes except the chips are made up from garden produce. Chef Robin Sutcliffe also sources plenty of local ingredients to boost the menu.

Tori simson Photogrpahy

Hearty and intensely satisfying the current menu includes the likes of quail and mussel escabeche, mushroom broth with goat’s curd, or roast duck breast with seasonal veg and hints of ginger.

Because the menu is seasonally driven there are a number of gluten free options on the menu also.


TarraWarra Estate

311 Healesville-Yarra Glen Rd,  Yarra Glen
(03) 5957 3510