Executive Chef - Hugh Davison
Working closely with some of Victoria's finest producers, our Tasting Menu showcases the very best that our region has to offer, with a focus on sustainable, ethical & seasonal ingredients.
Available on Friday & Saturday
2016 Thick as Thieves The Love Letter, Sylvaner, King Valley
Abrolhos Island scallop, turnip, pancetta, riberries
2015 Yeringberg, Viognier, Coldstream
Bonito, mussel, purplette onions, sea greens
2017 Chestnut Hill, Chardonnay, Mount Burnett
Yarra Valley lamb, aubergine, hazelnuts, silverbeet
2017 Proud The Eagle, Pinot Noir, Yarra Valley
Sher Wagyu, charred red peppers, spinach, leek
2015 Bird on a Wire, Syrah, Yarra Glen
Lemon curd, frangipane, meringue, whey
2016 Yarrawood Tall Takes Botrytis Riesling, Yarra Glen
Variations of beetroot
2016 Soumah Tranquillo, Brachetto, Gruyere
Five courses at $95 per person
or $155 with matching wines
Seven courses at $125 per person
or $195 with matching wines
Stay & Dine from $510 per couple
We offer a superb Stay & Dine package on Friday - Sunday evenings.
Enjoy dinner for two at The Stables at Stones, overnight accommodation in a luxury guest suite at our boutique hotel, The Farmhouse at Meletos and complimentary breakfast at the Meletos Cafe.
As the availability of our local produce changes throughout the season, the menus above are subject to changes.
Please note credit card details will be required when making a dinner reservation of any size.
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.
We offer a full vegetarian Tasting Menu, and can cater for dietary requirements for all diners with advance notice. To avoid disappointment, please ensure that you advise of any dietary requirements when making your reservation.