Modern Australian

You can't miss Oakridge - part of the roof is a red rod that cantilevers over the cellar door-restaurant entrance and screams, "Eat here! Drink here!" Inside, it's more sedate, with ceiling-to-floor windows filling the space with light and bucolic views. Chef Matt Stone brings a love of Australian bush foods (maybe muntries with Berkshire pig) and environmentally aware practice - low food miles and waste. The kitchen garden provides herbs, cucumber and radishes for a bright salad to lift Yarra Valley smoked trout served with golden roe and flaky pastry flecked with caraway seeds. It also offers broccolini, perhaps grilled and teamed with a baked trout fillet, its crunchy skin glistening with XO butter. Fresh chilli adds colour and fire to an Asian-inspired salad accompanying fried duck leg with sweet-sour Davidson plum sauce. The bush theme continues to the finish, with wattleseeds blended into the crème fraîche ice-cream that adorns a fig and orange salad.

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At a glance

  • Food:
  • One Star
  • Price:
  • Mon-Fri E $17-$19

    M $34-$42

    D $14;

    set menu Sat-Sun

    2 courses $60, 3 courses $74

  • Feature:
  • Licensed
    Outdoor dining
    Private room
  • Cards:
  • American Express
  • Bookings:
  • Bookings recommended
  • Chef:
  • Matt Stone


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