Executive Chef - Hugh Davison
- Five courses at $85 per person or $145 with matching wines -
- Seven courses at $125 per person or $195 with matching wines -
White chocolate, pistachio, olive
Meringue, berries, passionfruit sorbet
Three cheese board
Berrys Creek Tarwin Blue, Fish Creek, South Gippsland
Stone & Crow Galactic, Warrandyte South, Victoria
Stone & Crow Moonshine, Warrandyte South, Victoria
Apple & pear chutney, honey, lavosh
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.
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
Crackling, fennel, apple
Smoked eel, sweet mustard
Heirloom carrots, goat’s cheese
Smoked Buxton trout
NV Bellussi Prosecco, Valdobbiadene
Variations of smoked beetroot
2012 Eidosela Albarino, Rias Baixas
Smoked Buxton trout, pickled cucumber, celery, smoked eel
2015 Save our Souls Rosé, Yarra Valley
Spanner crab, pickled melon, tomato consommé, bisque
2015 Rob Dolan Sauvignon Semillon, Yarra Valley
Miso glazed organic chicken, stone fruit, puffed rice, leek
2013 Provenance Pinot Noir, Sutherlands Creek
Flinders Island wallaby, shiso, crouton radish, cider and caper dressing
2015 Thick as Thieves Nebbiolo, King Valley
Corn, Gruyere, caramel, chocolate, butter
2015 Montevecchio Moscato, Heathcote
Lanya pear, almond milk, stone fruit, chamomile
2015 Allinda Double Picked Reisling, Dixons Creek