Reserve your table to experience the new Autumn menu March 11 2016

Aravina Estate has launched its new Autumn menu featuring the innovative influence of Executive Chef Ben Day.

The new lunch menu offers an exquisite selection for winery lunch-goers that is fresh, seasonal and locally sourced where possible. Seasonal Autumn ingredients include Busselton octopus, dairy sourced from local Jersey cows and an abundance of herbs and produce from the Estate's kitchen garden.


For those who crave starters with flavour and flair, options include Shark Bay crab with sweetcorn puree, roasted chicken skin and sorrel, a fried Indian-spiced chicken with curried sour cream, fermented pickled kohlrabi and onion seeds. Vegetarians will love the semi-dried beetroot marinated in chamomile with beetroot remoulade, fresh curds and nectarine.

Mains include slow cooked boneless duck leg, glazed miso eggplant, bergamot caramel and roasted chicory, or who could go past the 18 hour crispy Berkshire pork belly, celeriac puree, fermented cabbage, preserved plums and sherry sauce?

The menu offers appropriate pairings with the Estate's wines; from the fresh and fruity 'A' Collection Sauvignon Blanc Semillon, to the Wildwood Ridge Reserve Chardonnay and Cabernet.

Aravina Estate offers a two course meal for $60, or a three course meal for $70. The restaurant is open seven days a week. Booking for Easter are essential. The Estate is closed on Good Friday. For reservations, please call 9750 1111.