Stone & Barrel @ Feathertop

 A visit to Feathertop is not complete without experiencing lunch at Stone & Barrel @ Feathertop. Overlooking the mountains and sloping vineyards, the restaurant is open year round Friday-Sunday offering a relaxing seasonal modern Australian menu prepared by chefs Simon Buckley and Robbie Clarkson.

Bookings are recommended online (see the link right of this page) or call us at the winery for any special requests or group bookings (03) 5756 2356.

Private functions are available please email us This email address is being protected from spambots. You need JavaScript enabled to view it. to plan your special occasion.

Easter 2019 Bookings:
Stone & Barrel Restaurant will be open 7 Days from Friday April 5 to Monday April 22, 2019 from 12pm to 3pm.

A set shared two course banquet menu at $60pp applies for bookings on Good Friday, Easter Saturday & Easter Sunday. Easter Sunday is currently fully booked.

Cellar Door, Feathertop Providore will be open 7 Days from Friday April 5 to Monday April 22, 2019 from 11am to 5pm. 


Chef - Simon Buckley 

Chef - Robbie Clarkson

Entrée & Main with matched wines $70
Main & Dessert with matched wines $70
Entrée, Main & Dessert with matched wines $90

Summit Cru Wine Club members will receive a complimentary glass of wine or sparkling wine

Panko crumbed calamari, miso 4.50
Parmesan & smoked paprika beignets, chimichurri sauce 4 50
Feathertop’s estate marinated olives (GF) 8

Free range Berkshire pork belly (contains nuts) (GF) 20
Beetroot, rocket, hazelnut, pear.

Gamze smoked chicken (contains nuts) 20
Pickled vegetables, quinoa, witlof, pine nuts, white peach, zaatar

Grilled asparagus (GF, contains nuts) 20
Free range egg, capers ,mustard mayonnaise, Mount Buffalo Olives dukkah, parmesan

Mi-Cuit Harrietville trout (GF) 20
Chick pea panisse, sumac, citrus, fennel, green tahini

Truffled Risotto (GF) 32
asparagus, pickled mushroom, hazelnuts, watercress, Tolpuddle feta, thyme.

Moroccan spiced braised goat  36
Fragrant cous cous, asparagus, coriander, mint, lemon

160gm Eye Fillet GF) 38
Sous vide (MR) fennel remoulade, pickled red cabbage, baby carrots, tomato chutney

Lamb shoulder cigars 36 (contains nuts)
Wild rice, pumpkin, pistachio, apple, kale, chimichurri

Grilled Sardines (GF on request, contains nuts) 38
Chorizo, hummus, almonds, green olive, cauliflower, celery, freekeh, dukkah.

Rocket leaves, honeyed walnuts, parmesan 8
Roasted Nicola potatoes, miso 8

Lime leaf Crème brulee (contains nuts) 16
Rhubarb, pistachio crumble, cinnamon churros.

Salted caramel Panna-cotta (contains nuts, GF) 16
White peach, macadamia ice cream, toasted white chocolate

Berry Minestrone (GF, Vegan) 16
Seasonal berries, coriander, mint, lemon ,ginger, vanilla ,lemon sorbet

Warm chocolate Brownie 8
Cherries, thyme Labneh.

Local cheese platter (GF on request, contains nuts) 22
Selection of 3 locally sourced cheeses with accompaniments. 90g

Pasta of the day 
Penne pasta, napoli sauce, parmesan           12
Roast free range pork belly
with roasted potatoes and salad leaves        16

Panko crumbed calamari
with roasted potatoes and salad leaves        16

All kids meals served with a bottle of local apple juice or soft drink


Bright Ice Cream with strawberry or chocolate topping   5.50
Chocolate brownie   6

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