Food

Note that the bistro is temporarily closed due to government COVID-19 restrictions. 

In normal circumstances … 

The bistro opens for lunch 12–3 on weekends and public holidays and for lighter food outside those hours. Up to 35 diners, so bookings are advisable. No fixed price and no ‘sittings’—you can stay as long as you like.

The food is fresh, seasonal, generous. Choose across platters, small (entrée) and large (main) plates, dessert. Eggs, herbs, flowers and some vegetables are home-grown. The property has around 500 olive trees—we cure our own olives and (when available) offer our own olive oil.

There are always gluten free and vegetarian/vegan options on the menu. The menu changes from week to week though some items are staples. Here is a sample menu to show the kind of food we make, as well as prices. This is just a sample—if you come expecting to order off this menu, you may be disappointed. 

Diners (and others passing through our cellar door) can purchase wine by the glass, or by the bottle at the cellar door price—there is no mark up. Other drinks are available including locally roasted coffee. No BYO.

The ambience is warm and informal, with panoramic views of the countryside including Surveyors Hill itself. The building is an architect-designed reverse brick veneer with ‘gal’ cladding and lots of double-glazed windows. It’s cool in summer and has a cosy wood fire in winter.

Children are welcome, and a high chair can be provided; however, we have no separate children’s menu. We can cook special food for children that are part of a larger group if this is pre-ordered e.g. pizza, spaghetti.

We charge ‘cakeage’ of $1 a person, maximum $30, for special-occasion cakes brought into the bistro. If you let us know beforehand we can make a delicious cake for prices ranging up to $40 for a standard size. Call to discuss options. 

Dogs are welcome, though not in the dining room! They can be tied up outside near the deck, where is it also possible for their owners to eat if they want (weather permitting).