Food


Executive Chef - Hugh Davison

- Five courses at $95 per person or $155 with matching wines -
- Seven courses at $125 per person or $195 with matching wines -

TO FINISH

Beer, Jerusalem artichoke, pumpkin seed

Barbecue chocolate, black truffle, matcha

$14

Three cheese board

Stone & Crow Nightwalker, Yarra Valley
Stone & Crow Moonshine, Yarra Valley
 Stone & Crow Galactic, Yarra Valley

Tomato chutney, honey, lavosh

$24
 

As the availability of our local produce changes weekly, the menus above are purely indicative.

Please note credit card details will be required when making a dinner reservation of any size or lunch reservation for eight guests or more.
However your card will only be charged in the unfortunate event of cancellation within 24 hours of the booking time. 

Customers are not permitted to bring any food or beverage onto the property for consumption, nor can any food leave the venue. Due to the intimate nature of the venue, we cannot accommodate children for dinner service.

Please note we host weddings on Saturday & Sunday evenings - consequently will start preparing the restaurant from 3.30pm onwards.


The Chef's Table - The Stables at Stones

Designed by The Stables at Stones Executive Chef Hugh Davison and presented in our private dining room, The Chef's Table is a superb dining experience for six to eight guests. Priced at $220 per person and reinvented each and every week, The Chef's Table celebrates the absolute best this extraordinary region has to offer and includes a hand-picked selection of boutique wines.

For reservations and accommodation enquiries phone Stones on 03 8727 3000 or email


THE CHEF'S TABLE MENU 

Please note our Chef's Table menu changes nightly and such the menu below is purely indicative

Smoked eel, mustard dressing
Chicken crackling, aubergine
Cloudy bay oyster
Pickled sour cucumber, goat’s fetta, fennel pollen

2011 Gembrook Hill Blanc de Blancs, Gembrook

Variations of Timbarra heirloom tomato
2014 Thick as Thieves ‘The Love Letter’ Sylvaner, King Valley

Crab, compressed watermelon, cucumber ketchup
2015 The Wanderer Upper Yarra Chardonnay, Yellingbo

Cured trout, beetroot, fennel
2013 Yeringberg Viognier, Gruyere

Timbarra chicken, celeriac, carrot, nasturtium
2014 Sorrenberg Gamay, Beechworth

Roasted lamb, herb crust, courgette flowers, mint pearls
2016 Mayer Cabernet Sauvignon, Healesville

Timbarra vegetables
2013 Warramunda Viognier Deux, Coldstream

Chocolate, caramel, buttermilk, walnut
NV Romate ‘Cardenal Cisneros’ Pedro Ximenez, Jerez