Amelia Park Restaurant

24/06/2026

11/06/2026

Pork, pistachio & prune terrine, celeriac remoulade, pistachio emulsion

05/06/2026

✨️Weekend Special✨️

Indulge in something special this weekend with our chef's latest creation:

A rich silky parfait balanced with sweet poached figs, crunchy duck skin, and the perfect tang from cornichons. The ideal way to start your long lunch by the fire and enjoy a glass of your favourite Amelia Park wine.

Available this weekend only, while stocks last.

27/05/2026

The rain has finally arrived.

There's nothing better than settling in by the fire with a glass of wine, long lunch, and warm meal while the vineyard soaks up the winter weather outside.

We're open for lunch Wednesday - Sunday, with cosy indoor dining, roaring fire, and plenty of red wine waiting for you.

Book your table and escape the cold with us.

20/05/2026

Dont forget we have a separate vegetarian menu.
Pan fried potato gnocchi, fancy mushrooms, spinach, lemon, garlic, white wine

Just one of the main options available.

13/05/2026

Futari wagyu, slow cooked & wood fired, spring onion, chicken wing tare, buckwheat

30/04/2026

Chocolate mousse, miso butterscotch, caramelised pineapple, pistachio

26/04/2026

Our signature herbed fish wings, prepared to perfection-crispy, aromatic, and full of flavour.

Served with a vibrant spicy lime dressing and complemented by a smooth lemon yoghurt, each element is carefully balanced to deliver a refined blend of citrus, heat, and freshness.

Perfectly paired with a glass of Amelia Park Reserve Chardonnay.

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22/04/2026

One of our favourites - Herbed fish wings

Lightly seasoned with fresh herbs and cooked to perfection with a vibrant spicy lime dressing and a smooth lemon yoghurt for the perfect balance of flavour.

Best enjoyed alongside a glass of Amelia Park Reserve Chardonnay.

22/04/2026

We're excited to share a few new additions to our menu, thoughtfully crafted with fresh ingredients and balanced flavours.

Whether you're joining us for a relaxed meal or a special occasion, these new dishes are designed to be enjoyed and shared.

* Goat croquette, black garlic ketchup, pickled qukes, sesame
* Butterflied tiger prawns cooked over coals, pine nuts, preserved lemon, fermented chilli
* Pork, pistachio & prune terrine, celeriac remoulade, pistachio emulsion
* Futari wagyu, slow cooked & woodfired, spring onion, chicken wing tare, buckwheat

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