Menu

Our hatted restaurant is open Wednesday to Sunday, 11am-5pm.

Our hatted restaurant is led by Head Chef Maxwell Parlas and Manager Olivia Carmichael. Their talent and professionalism combine to create a memorable experience for every guest at TarraWarra.

Studying engineering was quickly overtaken by Maxwell's curiosity of food and flavours. He is excited by life and brings this energy into the kitchen, inspiring all around him.

Born and bred in the Yarra Valley, Maxwell has been cooking since childhood, and his food highlights local and seasonal produce. Maxwell also has a keen passion for all things wine and has a great understanding of the synergy between food and wine and the great joys derived from pairing the two. 

Experience the Yarra Valley and all that it has to offer by spending one day with us.

The morning will see you taking in the 26 hectares of vines across the Estate and understanding the soils, the climate, the altitude and all that contributes to our premium quality grapes and wine. 

You will then spend time in the cellar door, tasting 6 of our current and museum Chardonnay and Pinot Noir. 

This tasting is the perfect introduction to lunch in our One Hat Restaurant. Maxwell and his team will provide you with snacks and three courses that reflect our sense of place and highlight our wines.

Finally, it is time to walk across to the TarraWarra Museum of Art to indulge in the latest exhibition and also the newly opened Eva and Marc Besen Centre, where 300 pieces of Australian Art are on display for us all to enjoy.

Cost is $185 pp. 

Book here