Withi the dramatic, architectural statement that is Oakridge winery’s multi-zero mothership, you’ll find an equally dramatic zero-waste statement coming from the kitchen of sustainability poster boy, Matt Stone.

And while that laudable philosophy informs the entire menu here, dogma has not replaced delicious, helped by the produce Stone accesses from the Yarra Valley and surrounds.

Stone is joined in the kitchen by partner Jo Barrett, and from the excellent house milled-and-baked bread with hand-churned butter to begin, to a chocolate and corn custard sheathed in flyaway coconut dust to end, Barrett bookends the meal with skill.

In between, Stone might serve kangaroo loin teamed with fruits, spices and herbs from our vast land, or local trout slathered in a ginger-rich XO butter, or the more Euro-style combo of Berkshire pig, beans and bacon.

With a glass of estate wine in hand, the vista of vines is a sight to behold. Together, it’s a vision compelling and true and combines to create one of our great winery restaurants.

Must eat dish: anything from the dessert menu