Fresh to the kitchen at this biodynamic vineyard and restaurant is chef Brendon Walter, who previously cooked for Frogmore Creek Wines.
His menu changes daily based on the finest organic produce from the garden, while the seafood and meat is ethically sourced and the wines are all from the estate. Start with a bright 2015 grüner veltliner, an aromatic white that’s delicious with ike jime yellowfin tuna with smoked yoghurt, pickled cucumber and lemon verbena or roasted and pickled beetroot with quinoa, burrata and black garlic (if you’re driving, there’s a housemade cordial with sparkling water).
Wood-roasted Cape Grim beef short rib with onion cream and winter greens is even better with the 2016 Sasso pinot noir, a rich and serious red. Dessert could be an Italian fig leaf panna cotta with poached pear.
Open Wednesday-Sunday for lunch
Best for: A lazy lunch
Stand-out dish: Delicate yellow fin tuna
Fab factor: Leave the food selection up to the chef with the $65 chef’s menu
Address: 60 Rowbottoms Road, Granton
Phone number: (03) 6263 7457