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 calendar:
> The Age Good Food Guide 2014
"The Terrace Restaurant 15 / 20 - 1 Hat
An elm-lined drive is the perfect introduction into the family Brown' slice of paradise. Late last year, they installed Simon Arkless (ex-Comme) in the kitchen. The appointment has served both well as Arkless gets to show off the full spectrum of his European education and his knack for invention. Grilled cuttlefish is a beautifully plated exercise in refined Spanish cuisine, served with a house-made merguez sausage, garlic confit and grilled Lombardo peppers. Roasted rack of pork finds its inspiration further north, atop Puy lentils with a complex sauce of juniper berries, parsley, shallots, cream and white wine vinegard. The highlight, though, is a main of rabbit and corn prepared two ways: roasted portions of meat, and a miniature pie of tender rabbit, leek, sweet prunes and glazed pastry. Desserts such as roasted figs with muscat syrup make good use of the local supplies."