Our head chef Mike Shatura masterminds our seasonal menus and a range of delectable daily specials. Each dish is a celebration of the local ingredients used to create it, with flavours elevated by the ingenuity of our talented kitchen crew. We’re obsessed with quality at every step from the farm to your table, and that shows through in the food we serve.
Note, our kitchen closes at 3pm and re-opens at 4pm for dinner service. Tuckshop food is available between these times.
Groups of 12 or more adults are required to dine from the group dining set menu. Chefs Ben Bayly & Mike Shatura have created a delicious sharing menu, offering a selection of crafted, seasonal dishes to be enjoyed by all at the heart of your table.
You’re more than welcome to bring a cake in to celebrate your special day. We charge a $20 cake fee and can supply you with cutlery, napkins and plates!
Our wine list has been curated to perfectly compliment our seasonal menus. We have a passion for wine that tells a story about its origins, the family that made it or the fascinating culture behind every sip—and we love sharing our discoveries with guests. Some occasions call for a different tipple, so we also pour premium cocktails, locally brewed beers on tap, and great homemade sodas and pressed juices for the kids.
HANDCRAFTED & FRESH
Every day hand-crafted pasta is produced using traditional methods ensuring the freshest pasta experience. We pride ourself on the use of the freshest ingredients, delicious homemade ‘secret recipe’ pickles, and incredible sauerkrauts. At The Grounds our chefs carefully prepare every dish fresh to order.
Bookings over 20 pax require a $250 deposit.
Our standard dining times are 1.5 hours and 3 hours for our set menus.
Bookings are on a first come first serve basis. This includes booking our private dining spaces.
On weekends, we now require a credit card for our outdoor dining tables between the hours of 11am – 3pm.