Summer Hours; We are Open for contactless wine sales ONLY At This Time - Please enquire 03 445 3211


Crafted by Executive Chef, Dean Harker, our seasonal menu is prepared fresh daily. Many choices are gluten free or there is a gluten free option. Please feel free to discuss any food allergies you have with us on your arrival.


Tarras Platter - (Lite plate share 2)  (GFO)

A selection of charcuterie/cured meats; Black Forrest ham, Chorizo & Spek; accompanied by marinated mussels, cold smoked salmon, prawns, house relish, pesto & cream cheese ~ roasted nuts & cracker/bread selection.


Benmore Platter -  (Lite plate share 2)  (GFO)

Local canal-run (fresh water) salmon; hot & cold smoked salmon from our kitchen ~ cream cheese, Pinot Noir jelly & garlic herb bruschetta.


Otago Platter - (Lite plate share 2) (Veg, GFO)

Local fromage/ cheeses, (Whitestone Blue, Camembert, Havarti, Vintage Cheddar), house preserves, roasted nuts & dried fruit ~ cracker/warm bread selection.


Queensberry Platter (Substantial Plate share 2 people - GFO) 

The chef’s selection of charcuterie/cured meats; local fromage/ cheeses, smoked salmon, prawns, house preserves, roasted nuts & dried fruit, marinated olives ~ cracker/ warm bread selection..


Vineyard Classic Mains

All Classic main meals are served with a freshly prepared seasonal garden salad - greens, tomato, cucumber, roasted seeds ~ house  vinaigrette.

Matukituki Venison (GFO)

Wild venison fillet medallions cooked to rare in a brandy, green peppercorn, cream sauce ~ served over mashed potato. 


Station Prime (GFO)

Grass-fed “Prime Hereford” fillet bound with spek & blue cheese ~ roasted garlic butter sauce & roast ¼ cut Agria potatoes


Gladsmuir Lamb Shoulder (GF)

Slow roasted with onions, carrots, and warm spices until tender; served in its roasting dish with gravy made from the cooking juices ~ parmesan potato gratin. 


Lindis Peak Pork (GF)

Mouth-watering strips of free range pork belly braised slowly in a fusion of warm spices & milk; served with grilled crackling ~ balsamic reduction, spiced apple compote & roast 1/4 cut Agria potatoes.


 Mt Cook Salmon Steak (GF)

Canal-run (fresh water) salmon baked in the oven with cherry tomatoes on salted lemon slices;  ~ Sauce Vierge, cold smoked salmon garnish, roast 1/4 cut Agria potatoes


Free Range Chicken Burger (GFO)

Crispy chicken pieces layered with grilled cheese, streaky bacon, garlic aioli, & lettuce ~ shoestring fries & tomato sauce


Dunstan Deep-Dish Lamb Pie 

A traditional deep dish merino lamb pie, cooked in a single serve crock, with pastry lid ~ parmesan potato gratin.




Harvest Salad (Veg GFO)

Mixed salad greens with cherry tomatoes, cucumber strips, feta cheese, roasted nuts & dressed with balsamic vinaigrette ~ marinated olives, & garlic herb bruschetta.

Harvest Salad + Chicken (GFO)

Add crispy free range chicken pieces served hot on the side.





Vintage Salald (GFO)

Hot-smoked salmon pieces, served chilled, on a bed of salad greens ~ zesty lime mayonnaise & garlic herb bruschetta.



Chocolate Torte

Rich, moist chocolate & hazelnut fudge slice.~ Vanilla Bean ice cream & chocolate glaze.


Affogato (“Drowned” Ice cream) (GF)

Espresso & a shot of Galliano Amaretto poured over vanilla bean ice cream.


Apple Danish

Spiced apple & sultanas wrapped in flaky pastry ~ served warm & crispy from the oven with whipped cream.


Ice Cream Dish (GF)

Local gourmet Vanilla Bean ice cream ~ choose from chocolate or caramel glaze.

$ 10.00


Kids Classics

Booking for families with children is highly recommended so that we can provide the proper advice to you about our family facilities.

Working-Dog Tucker (GF)

Fries & crispy free-range chicken tenderloin pieces ~ tomato sauce. 


Kids Platter

A platter of goodies ~ fresh apple slices, crackers, cheddar cheese, crisps, snack bar,  crispy free-range chicken tenderloin  pieces & chocolate treat.


Sausage & Mash (GF)

House made pork chipolata sausages; served over mashed potatoes ~ tomato sauce & salad.