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 6pm - 9pm
Closed Christmas Day.
Complimentary chauffeur service: Pick-up/drop-off service available on Saturday evenings for Corowa, Rutherglen and Wahgunyah. Bookings essential.
Menu is subject to seasonal variation.
Private dining, weddings and conferences available.
How to book
> The Age Good Food Guide 2013
"The Terrace Restaurant 14.5 / 20
It’s a fairy-tale location 1880’s castle, sweeping lawns, tree lined driveway - so unsurprisingly Eliza Brown chose to marry at the family vineyard last year and enlisted her husband, restaurateur Denis Lucey (Bottega) to help revamp The Terrace. A permanent marquee forms the dining space, offering bucolic views of the All Saints Estate vineyard. The contemporary menu makes a feature of regional produce. You might start with a minty salad of broad beans, asparagus, fennel and ricotta, or gnocci rich with four cheeses and herbs. Follow with a fork-tender slow-braised Rutherglen suckling lamb with almond and olive salsa, or twice-roasted half duck with estate-grown oranges. Dessert might be variations on a rhubarb theme-including brulee, semifredo and soufflé-or a Myrtleford buttermilk panna cotta with Muscat poached cherries. And for those with a soft spot for cheese, a wide ranging plate could include Scottish and French imports as well as a less travelled Milawa blue. It’s elegant fare in stately surrounds."