The restaurant is crisp and modern, with floor-to-ceiling windows overlooking vine-swept hills. Attentive staff set the scene for a relaxed and stylish lunch that can be enjoyed with or without matched wines by respected winemaker David Bicknell.

Executive chef Aaron Brodie steps seamlessly into the lead chef role after power-couple Matt Stone and Jo Barrett departed in 2020. Brodie comes from good pedigree, having worked under the pair for several years (as well as Gordon Ramsay), and shares mod-Aus food made from ultra-local produce grown in-house or sourced from the Valley.

The daily changing, seasonal menu may see you inhale housemade sourdough and cultured butter or savour wedges of sweet roasted pumpkin and pumpkin-seed miso on pearl barley with chestnuts. Even brussels sprout non-believers will enjoy them on burrata curds with abalone mushrooms in a punchy XO sauce.

End on a comforting – yet sophisticated – note with a marmalade and native fruit pudding that’s reminiscent of something Nanna would make. You’ll leave Oakridge with a full belly and happy heart.

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