The magnificent backdrop of the turreted castle provides a wonderful setting for the region's finest winery dining experiences.
The restaurant is adjacent to cellar door and overlooks sweeping lawns to the vineyards beyond - no wonder it is North East Victoria's favorite dining experience. Here you can sample award-winning wines and discover divine local produce in our seasonal menu.
Simon Arkless - head chef
Simon Arkless’ stellar career started in London at renowned restaurants Bibendum and Oxo Tower Restaurant, where he was made head chef at the age of 28. Since his move to Australia in 2002, his CV includes Treasury Restaurant, The Elbow Room, Prince of Wales St Kilda, Comme and most recently Chester White in Hawthorn.
Arkless says “Our tree change was motivated through finding a place for my wife Cait, and our young family to thrive. North East Victorian’s dynamic wine and food scene seems like a perfect fit. It will be great to be involved in a business that is vibrant and holds similar beliefs in creating beautiful dishes from the regions quality produce.”
Lunch: Wednesday - Sunday 12pm - 3pm
Dinner: Saturday Evenings from 6pm - degustation menu only
Closed Christmas Day.
Complimentary chauffeur service: Pick-up/drop-off service available on Saturday evenings for Corowa, Rutherglen and Wahgunyah (subject to availability). Bookings essential.
Menu is subject to seasonal variation.
Private dining, weddings and conferences available.
How to book
Or book online with our Dimmi calendar below:
> The Age Good Food Guide 2015
"The Terrace Restaurant 15 / 20 - 1 Hat
"It would be easy to let the approach to All Saints - an elm-lined drive arriving at an imposing turreted wine centre - lead to over-expectation; Simon Arkless' alluring cuisine ensures no one leaves disappointed. The Terrace itself is bunkered under a permanent marquee to the north of the main buildings overlooking lush lawns, and proceedings can start modestly enough too; perhaps oysters with fresh lime, ginger and chilli dressing, or snapper tartare drizzled in lemon-infused oil and capers. The refinement increases cumulatively: larger dishes such as house-smoked duck breast may be surrounded by roast fig halves glistening with muscat vincotto; or meltingly tender aged wagyu rump could be dressed in a modicum of red wine sauce with bone-marrow puree flourished across the plate. There are no tricks of deconstruction, just a perfect balance between statement flavours and finsesse, such as buttermilk panna cotta crowned with strawberry jelly and moscato granita for a fresh bite alongside toffee banana ice-cream."
AND ... There's a kids' fixed-price menu for $40.
VIBE Country styling.
BEST BIT The setting.
WORST BIT Trying to choose which fortified you'll drink after dinner."
The Age Good Food Guide 2015, Edited by Janne Apelgren and Roslyn Grundy, 25th August 2015