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 & Sunday evenings.
Cauliflower, dashi, leek, brioche
2017 Valentine Riesling, Dixons Creek
Salt cod, beetroot, sweet mustard, pancetta
2016 Bindi Kostas Rind Chardonnay, Gisborne
Barramundi, Jerusalem artichoke, winter vegetables
2014 Yeringberg Viognier, Coldstream
Berkshire pork, spiced apple, kale, crackling
2017 Mayer Gamay, Yarra Valley
Sher Wagyu, pine mushroom, smoked aioli
2014 Pimpernel GSM2, Gruyere
Pear, rosemary, ginger, salted caramel
2016 St. Huberts Late Harvest Viognier, Coldstream
White chocolate, truffle, hemp seed, parsnip
2016 Yarrawood Tall Tales Botrytis Riesling, Yarra Glen
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.