Co-Executive Chefs Matt Stone and Jo Barrett team up at the gorgeous Oakridge Restaurant in the Yarra Valley. In typical style, their focus is on producing outstanding dishes with sustainable practices using only locally sourced produce.
The formally set tables have pristine white cloths, and giant glass windows overlook the stunning vineyard setting.
The menu, which could change daily, centres around the fresh produce and follows a ‘slow-food philosophy’. After sampling their house-made bread and churned butter, you could start with a classic steak tartare with potato crisps. Charred summer squash presents a rainbow of perfectly cooked vegetables, offering up the magical flavours of the fresh produce. On the lighter side, the rainbow trout is a visually exciting dish, served with a green buttermilk emulsion and cleansing shaved cucumber with textural almonds and olives. A little richer, but still balanced, is the lamb, cooked in two ways and served with swirls of charred zucchini and a green sweet chilli yoghurt.
PSST! After lunch, head on through to do a full tasting of Oakridge’s famous wines.