The passion project of billionaire philanthropists Marc Besen and late wife Eva is a restaurant, cellar door and art museum rolled into a feast for the tastebuds and soul. There’s a nature reserve, cattle grazing, kitchen garden, 28ha vineyard and a thriving restaurant led by Yarra Valley local and returning head chef Joel Alderdice.

His seasonal set menu offers a choice of one of two entrees, mains and desserts. The iso-perfected sourdough swiped in a luscious, creamy spiced carrot spread is delightful, as is the perfect textural combo of the raw beef and root vegetables beneath a crazy scribble of crisp fried potato. Luxurious larger plates include Buxton trout, fished 30km up the road, with spaghetti squash and velvety soubise (onion sauce), best paired with the estate’s own 2018 reserve chardonnay.

A flamboyant macadamia tart with jasmine ice cream and koji caramel is a nice finisher, that’s sweet, slightly tangy, yet not overbearing. You’ll feel a sense of warmth from the stylish, light-filled dining room which boasts glorious views from the deck. With landscapes like this, TarraWarra would be up there as one of Victoria’s most beautiful wineries.

To read our full list of reviews for Victoria, head here.