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. Choose your own entrée, main and side dish, with optional starters and desserts.
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 - 74
3 COURSE - 90
À la carte (weekdays)
Dröm focaccia, Arbequina olive oil, Forvm Cabernet balsamic vinegar - 6 ea
Natural Pacific oysters (min 3) - 7 ea
+ add pepperberry mignonette - 2
+ add Yarra Valley salmon caviar 10g - 12
Duck and mushroom croquettes, mushroom ketchup - 7 ea
Long Paddock cheese curd millefeuille, wattleseed and honey - 7 ea
Australian prosciutto 100g, pickled vegetables - 24
Vintage Blanc de Blancs steamed blue mussels - 26 / 40
Chicken, pork, walnut and rosella terrine, piccalilli vegetables - 28
Charred leek tart, truffle, black garlic, black cabbage, potato crisps - 26
Potato gnocchi, fresh cheese curd, wood ear, enoki, oyster mushrooms, warrigal greens - 42
Altair Wagyu beef rib, macadamia cream, pickled onion, karkalla - 60
Half-grilled Hazeldene chicken, native pepper leaf, cumin and honey, pepper jus, chimichurri - 45
Paperbark smoked ocean trout, celery, fennel, sea grapes, Yarra Valley trout roe butter sauce - 48
Fries, herb sea salt, grain mustard and roast garlic mayonnaise - 13
Adam's Farm Brussels sprouts, chestnuts, Warral Maldon honey - 14
Bone marrow potato purée, shallots, flat-leaf parsley - 14
Cucumber, crispy chilli and peanut oil, nasturtium, buttermilk - 14
Chai-spiced crème brûlée, date, almond and apricot biscotti - 18
Valrhona chocolate pudding, candied orange, aniseed myrtle custard - 18
Artisan cheeses, crackers, Garden Spritz marmalade, walnuts - 36
SOMMELIER’S SELECTION
2 WINES - 32
3 WINES - 45
