Terrace Restaurant at All Saints Winery

"We use our own farmed livestock on the menu extensively – these animals are second to none, due to good animal husbandry – and we utilise Estate-grown produce, from olive oil to fruits, herbs and mushrooms."

Roast loin of lamb with spinach, pine nut and lemon stuffing, creamed haricot beans, and Jerusalem artichokes; Suckling pig with pigs’ head croquette, slow-cooked savoy cabbage, and Mount Ophir quince aïoli; and Roast figs with warm doughnuts and goat curd mousse.

With its turreted nineteenth-century castle and grand elm-lined driveway it could be the stately manor in an English country town (and indeed, Chef Simon Arkless is a British transplant) but Terrace Restaurant, housed in a modern annexe, is contemporary Rutherglen on a plate. It helps that the estate has room aplenty to grow its own produce, the roll-call of flora and fauna including ethically-raised lamb and pork (all organic waste is fed to the winery animals or used as compost on the eighty-year-old vines) and supplemented by heirloom produce from small-scale local farmers.

Arkless’ classical technique, forged in the fires of top London restaurants, transplants well to north-eastern Victoria wine country; his roasted Estate lamb with a rich braise of red capsicum and olive and fondant potato the perfect antidote to its chilly winters.

"Simon Arkless’ alluring cuisine ensures no one leaves disappointed." goodfood.com.au