Our Cellar Door & Restaurant is open in the Tamar Valley

Our head chef, Konstantin Putkin, cooks to the season — the menu shaped by our growers, our kitchen garden and what's best across Tasmania that week. Local and seasonal aren't lines on a page here. They're the reason each plate tastes the way it does, and the reason it sits so well beside our cool-climate wines.

Dining

Our kitchen is led by head chef Konstantin Putkin, who cooks to the season and lets the produce set the menu. There are no fixed signature dishes — each plate follows what our growers and the Tasmanian seasons bring, cooked simply and with the same care and provenance as our wines.

It starts with the people who grow it. We work closely with local producers — Springfield Deer Farm, Seven Springs Farm and Wattle Hill Olives among them — for a menu rooted in where it comes from. Come to share, to taste what's in season and to linger over a glass or two.

Restaurant Menu

A set menu that changes regularly with the season — led by what's coming from our producers and what's ready locally.

Thursday to Sunday.

The Garden Menu

A lighter, à la carte offering, made for a long afternoon over a glass or two.

Monday to Wednesday: served inside the restaurant, à la carte and bookable.

Thursday to Sunday: served across our outdoor areas, walk-in only and weather-dependent.

LOCATION

530 Auburn Rd, 
Kayena TAS 7270

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