Inspired by the flavours of our CHANDON communities around the world, and featuring local ingredients from our Yarra Valley backyard – you’re invited to taste the region.
a dining experience with a little extra sparkle
Indulge in our seasonal menu or gourmet local produce while you take in the expansive view over the vines to the stunning Yarra Ranges in the distance. To complete the experience, choose from a selection of sparkling wine tasting flights with accompanying tasting notes, served at your table.
Weekends & Public Holidays
Dine on our Chef’s Table set menu.
Weekdays
Dine á la carte, and choose a selection of your favourite dishes from our seasonal menu.
OUR MENU IS DESIGNED TO COMPLEMENT OUR WINES AND REFLECT THE ADVENTUROUS SPIRIT OF CHANDON.
A CELEBRATION OF FLAVOUR
MENU
OUR MENU DRAWS ON LOCAL PRODUCE, NODS TO OUR FRENCH HERITAGE, AND IS INFUSED WITH THE BOLD, VIBRANT FLAVOURS OF OUR SISTER CHANDON ESTATES IN ARGENTINA, BRAZIL, CALIFORNIA, AND CHINA.
Set menu (weekends and public holidays)
2 COURSE - from 79
Small and large, or large and dessert
3 COURSE - from 90
Small, large and dessert
À la carte (weekdays)
SNACKS
Focaccia, Arbequina olive oil, Forvm Cabernet balsamic vinegar - 6
Natural oysters, lemon - 7 ea
Oysters, green tomato gazpacho, watermelon, jalapeño, coriander - 8 ea
+ add pepperberry mignonette - 2
+ add Yarra Valley salmon caviar 10g - 12
Half shell Hokkaido scallops, toasted corn puree, basil and chili oil - 15 ea
SMALL
Black Opal Wagyu Angus cross tartar, puffed rice, sushi seasoning, crispy nori, ponzu mayonnaise - 30
Potato cake, Yarra Valley salmon roe taramasalata, saltbush, pickled onion - 25
Australian prosciutto 100g, pickled vegetables - 24
Pintxos (taste of three - 25)
Wagyu bresaola, tomato, ironbark cheese - 10
Cheese curd, piquillo pepper, anchovy - 10
Cherry tomato, basil, green olive, cured egg yolk - 10
LARGE
Altair Wagyu beef rib mb3+, macadamia cream, pickled onion, karkalla - 60
Half-grilled Hazeldene chicken, native pepper sauce, chimichurri, grilled lemon - 48
Murray cod, tomato, fennel, parsley salad, salt cured olives - 50
Rigatoni, eggplant caponata - 35
+ add pepperberry mignonette - 12
SIDES
Chips, tomato and herb sea salt, grain mustard roast garlic mayonnaise - 13
Green beans, almonds, lemon, garlic - 14
Chickpeas, yoghurt, tahini, parsley, mint, cucumber, toasted seeds - 14
Polenta banksia cheese chips, truffle mayonnaise - 14
DESSERT
Chai-spiced crème brûlée, date, almond and apricot biscotti - 18
Valrhona chocolate pudding, candied orange, aniseed myrtle custard - 18
Artisan cheeses, crackers, Ruby Cuvée and strawberry conserve, walnuts - 38
SOMMELIER’S SELECTION WINE PAIRING
2 WINES - 32
3 WINES - 45
