Lunch at Attwoods Wines

Anchovy toast, egg butter, lemon / $8e

Ham hock & celeriac soup, crouton / $ 16

Straciatella, baby leeks, tarragon, pickled shallot / $ 19

Gascon sausage, lentils, mustard fruits / $24

Warm beetroot, burrata / $23

Market fish, braised leek, confit potato, crab bisque / $49

Western Plains pork scotch, cauliflower pureé, jus / $45

400gm dry aged Porterhouse steak au poivre, dressed leaves (to share) / $85

Fries, rosemary salt / $12 Dressed Leaves / $12

Belgian chocolate mousse, olive oil, salt flakes / $18

Vanilla bavarois, poached fig and syrup / $20

Note: menu subject to change, example only.

We're celebrating the launch of our 2023 Nebbiolo and our 2026 Fiano with an Italian inspired lunch.

ANTIPASTI

Mortadella, house baked focaccia and stracciatella - Anchovies, green sauce - Raw tuna, capers.

40 yolk hand rolled pasta, black truffle.

MAIN

Brasato al Barolo: Wagyu oyster blade, baby onions, soft polenta.

Broccoli leaves, ricotta salata, pine nuts, quince vinegar.

DESSERT

Panna cotta with blood orange.

$95 per person.

Join us for a French style Sunday roast with all the trimmings. Menu details to be announced soon!

Sit beside the fire in the tasting room or roam the gardens with a wine and a grazing board - no bookings taken.

Sourdough and butter . 6

French fries . 8

Cheese board (3 European cheeses) served with quince, pickles and Lavosh/bread . 45

Signature grazing board: Cheese, charcuterie meat and terrine, pickles and olives, served with sourdough. Serves two . 60

Thanks to The Age for a lovely write up in The Good Weekend (Dec 22)

"....it's leaning into the idea of a leisurely afternoon in the country where you might indulge in the simple things that make life so pleasurable: good food, prepared with skill; good wine, made with love; and the stunning natural beauty of Victoria."