Take Away MENU

J = Chef Choice

gf = Gluten Free

V = Vegetarian

Gourmet Pizza's

Garlic Bread - $8

Home-made seven grain French stick, whipped garlic butter & parmesan

Garlic OR Herb Pizza - $10

Vegetable Garden Pizza - $16

Vegetable ratatouille, wild mushroom ragout & Persian feta

Peking duck Pizza - $22

Roasted duckling, hoy-sin sauce, salad onion, fresh basil, baby spinach & shaved Parmesan

The Chunky Spud Pizza - $14

Spuds, confit garlic, onion & shredded cheese

Fungi Pizza - $20

Swiss brown, enoki, oyster, shitake mushrooms, Yarra Valley Persian feta & baby spinach

Meat Lovers Pizza - $19

Chicken, Salami, ham, prosciutto, cheese, onion & BBQ sauce

Chicken Pizza - $18

Chicken, prosciutto, cheese, onion & basil pesto

Italian Bolognese Pizza - $18

Tomato base, chilli, olives, leg ham & shredded cheese


The Godfather Pizza - $18

Fresh chilli, salami, capsicum, pitted olives & mozzarella

Roast Lamb Pizza - $20

Pumpkin, roast potato, rosemary & finished with mint jelly & cheese

The King Prawn Pizza - $21

Pumpkin, roast potato, rosemary & finished with mint jelly & cheese


Olives infused w/ lemon & rosemary   $10  gf

Venison Croquettes   $12  

Braised and lightly smoked Yarra Valley Venison, house-made Aioli

Sui-Mai Dumplings   $12

Australian prawn, pork & mushroom bamboo steamed dumplings with an Asian dipping sauce

Soft Shell Crab      $12

Crispy tempura soft shell crab, Thai basil, fresh Thai dressing rolled in a French Crepe

Char Gippsland Quail   $13  gf   J

Partially deboned Quail, crispy flash fried peperonata aioli & dehydrated pork sopressa

Vegetable Roulade   $13  gf.  Vegan

Grilled zucchini, eggplant, roasted capsicum roulade on smoked pumpkin puree, wild roquette


Ducking Cigar.         $28    J

Confit Duckling wrapped in brick pastry, vegetable roulade, black cherry duck reduction, Demi glaze

Gippsland Beef Cheek  $26  gf

Braised for 12 hours, rolled hand made noodles, ratatouille, baby spinach & Demi glaze

Atlantic Salmon.  $28.  gf

Pan seared Atlantic Salmon on silky mash, baby spinach, broccolini & aged balsamic

Braised Pork Belly.  $26. gf 

Pork Belly on eggplant & minced pork sichuan, Granny Smith apple jusless reduction

Salmon Gnocchi  $26

Hand made potato Gnocchi, Atlantic Salmon, baby spinach & walnut cream sauce

Spaghetti Bolognese  $20

Jason's rich ground beef bolognese sauce, hand-made spaghetti & Parmesan-Reggiano

Roast Chicken Risotto  $22 gf

Pulled roast chicken, mushroom ragout, black olives, blistered cherry tomato & Persian Feta

Misto De Marie Spaghetti.  $30

House-made spaghetti, prawn cutlets, black Tassie mussels, onion, garlic, chilli & white wine

Pork Belly Risotto  $26.  gf

BBQ Pork Belly, wild mushroom ragout, baby spinach, snowpeas & Persian Feta

Basil Pesto Risotto  $22.  V

House made sweet basil pesto fresh asparagus, baby spinach, broccolini & aborio rice


From the Grill

Rib-Eye Steak Collinson / Gippsland  $28   gf

300 gram aged on the bone & blanched broccolini

Eye Fillet O'Connor / Vic   $30  gf

250 gram Tenderloin steak, Swiss brown mushroom

Waygu Rump Steak +7 marble score  $38  gf

400 gram aged on the bone & blanched broccolini

Grilled Seafood Platter   $38  gf

Morton Bay Bug, prawn cutlets, fresh whiting, black mussels, Jap scallops & smoked salmon

Choice of one sauce: Demi, Mushroom, Pepper or Garlic Butter

All Sides       $8

Fat chips with aioli

Hand cut chips, garlic & rosemary g/f

Blanched brocollini, garlic & chilli g/f

Coz leaves, apple & walnut salad g/f

Roasted Pumpkin & pinenuts g/f

White Truffle silky mash g/f


Cheese Platter   $18

Papillon Roquefort, Buche d'Affinois, Will Studd Comte La Couronne, water crackers

& fresh home baked bread

The Ultimate Gaytime   $10.  gf

Honeycomb parfait, home-made honeycomb, malted biscuit crush

Forbidden Apple   $10.  gf

Baked apple, cinnamon granola & coconut sorbet


© 2018 by Bradford Estate Winery


Thursday to Saturday:      Lunch (from 12 Noon) & Dinner (from 5.30pm)

Sunday:                               Lunch Only (from 12 Noon)

Closed Monday, Tuesday & Wednesday

Cellar Door:                        Thursday to Sunday, 12 Noon to 4pm


We will be closed from 25th December 2019 and re-open on

Thursday 16th January 2020