With more than 300 wines on the list and numerous awards, our Cellar is an experience of tastes and history.I was born in Wangaratta; surrounded by North Eastern Victorian Wine Country. My father was the licensee for a bottle shop and one of my first jobs was working und...Learn More
The Wild Flower Bar & Dining
FOOD, WINE & CELEBRATIONS
The Wild Flower Bar & Dining is inspired by the food of the sun, from the Mediterranean to Morocco. Food for the well travelled, creating theatre and fun within the restaurant environment. De-mystifying the ‘special occasion’ and reinventing elegant, chic, casual dining.
Menus are grounded in our core values of authenticity, simplicity and freshness, featuring seasonal dishes inspired by the produce grown and harvested in our famous kitchen gardens. In addition to this estate-grown produce, menus showcase as many local NSW producers, suppliers, winemakers and growers as possible. Locally harvested seafood includes freshly shucked oysters and crayfish caught off nearby Macmasters Beach. Because we use produce from our garden and locally supplied produce, our menus are subject to change. They are based on the seasons and the changes that may occur due to weather.
Our kitchen gardens, some 500 square metres in total, includes an orchid, olive trees, avocado tree, honey bee-hives and free range hens. The garden supplies the restaurant with more than 15% of the produce on its menu ensuring sustainable practices across the entire operation.
The restaurants excellent wine list has been named “Best Regional Wine List” several times over, for its impressive cellar and collection of both local and international, particularly Italian, wines.
plat du jour
Join us for our Friday Lunch Special, only $38 per person!
- Bells Bakery focaccia served with our signature olive oil
- A main size plate of house-made pasta, changes weekly
- A glass of wine – Sommelier selection white or red
- GF, DF, Vegan & Vegetarian options available
From 12noon every Friday Lunch Service at The Wild Flower Bar & Dining.