Jones Winery Restaurant
Highlights
- Seasonal French bistro fare crafted with local, fresh ingredients
- Relaxed ambience in historic winery buildings with modern charm
- Expert wine pairings from estate-grown selections for every dish
Overview
Jones Winery Restaurant is one of North East Victoria's most highly regarded dining destinations, combining award-winning estate-grown wines with seasonal modern French bistro cuisine.
Set within the historic winery buildings, the restaurant offers a unique blend of heritage charm and contemporary style. Head Chef Briony Bradford draws on experience gained working with Michelin-starred chefs in Australia and abroad, creating seasonal menus inspired by local produce, French technique and a commitment to sustainability.
Working closely with local farmers and producers, Briony showcases the best of the region, while Mandy and Ben Jones carefully match each dish with wines grown and made on the family estate. Whether enjoying a long lunch, a picnic among the vines or a gourmet hamper, guests can expect genuine hospitality and an unforgettable taste of Rutherglen.
Bookings recommended.
Get in touch
More Like This
Location
FAQs
Accessibility
A quiet space is available at the venue/ facility
Actively welcomes people with access needs.
Adhere to The Food Authority requirements for allergy management in food preparation
Ask all visitors if there are any specific needs to be met
Caters for people who are blind or have vision loss
Caters for people who are deaf or have hearing loss
Caters for people who use a wheelchair.
Caters for people with allergies and intolerances.
Caters for people with sufficient mobility to climb a few steps but who would benefit from fixtures to aid balance. (This includes people using walking frames and mobility aids)
Employ people with disability
Have a step free main entrance to the building and/or reception area (includes ramps or slopes with a maximum gradient of 1:14, otherwise are too steep for wheelchairs)
Have a wheelchair accessible toilet / shower and change room
Have an accessible public toilet which is unlocked
Have equipment to respond to anaphylactic shock such as epi–pens and defibrillator
Have grab rails in the bathroom
Have step free access to restaurant, lounge and bar
Have step free outdoor pathways (includes picnic areas, barbecues and shelters)
Modify your cooking and cleaning practices to cater for people with food allergies or chemical intolerances (could include menus with meals free from: nuts, dairy, seafood, eggs, gluten etc)
Offer a range of contact methods for receiving complaints
Offer multiple options for booking - web, email, phone
Train your staff in communicating with people who are deaf or have hearing loss
Train your staff in disability awareness
Use Plain English / easy read signage and information (includes menus and emergency information)
Welcomes and assists people who have challenges with learning, communication, understanding and behaviour. (includes people with autism, intellectual disability, Down syndrome, acquired brain injury (ABI), dyslexia and dementia)