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OPEN FOR LUNCH FRIDAY - SUNDAY
Specifically designed to share, curated collections of dishes arrive at the table in a series of courses. Each course masterfully highlights the deep connection between our estate gardens (expertly managed by our Produce Manager Julie Bennett), our kitchens and our award-winning wines. Get to know the chef behind the menu - Head Chef Adam Johnston - and explore his food philosophy here.
The Restaurant is open from Friday – Sunday for lunch.
Reservations essential.
OPENING HOURS
Open Friday - Sunday
11.30am - 4.30pm
Plan your visit with ease using our updated winter trading hours, including key dates and operating times across the estate.
All guests in The Restaurant dine on our carefully curated set menus. Read more about our new menu and estate to plate philosophy here.
4 course sample menu HERE
3 course sample menu HERE
Please note: a surcharge of 15% applies on public holidays.
For groups of 8 guests or more, we require a $20 (per person) deposit, payable at the time of booking. For group reservations, please contact our admin team anytime between 11am – 4pm, 7 days a week on 03 5989 8412.
The Restaurant is also a very popular events space. This means that sometimes The Restaurant is closed for a private event. This will always be reflected on our website. Learn more about holding an event at Montalto.
Children of any age are welcome to dine in The Restaurant at $49 per person. Please ensure you request a highchair and/or pram space at the time of booking.
THE AGE GOOD FOOD GUIDE 2026: 15/20, 1 HAT
Hyper-local fine dining with glorious vineyard views.
"This stylish multihyphenate venue – spanning restaurant, cellar door, sculpture park and casual dining – continues to lure a broad demographic. Parents sip wine while their children play on the lawn, multi-generational families celebrate milestones, and young couples dip a toe into fine dining.
In the glass and timber dining room, people are freed from the need to make decisions. An assured set menu of nine-or-so dishes is built around what’s growing in the kitchen garden. See the ethos in action with a plate of raw and preserved vegetables for swiping through cashew cream, each one the best version of itself. A briny current runs through perfectly steamed local mussels paired with sauce gribiche and salmon roe. Short-rib cooked in a dark beefy caramel of sherry and red wine is generous in every sense of the word.
A crack team of staff oversees the modern farmhouse-luxe building overlooking the vines and sculpture trail, while the estate’s friendliness extends to gardeners happy to conduct impromptu tours of the vast kitchen plot.
Life is something to celebrate. We look forward to helping you create lasting memories of those special occasions.
