Harvest Restaurant is our signature dining experience, with sweeping views of rolling vineyards and picturesque lakes. On the top floor of the Hope Estate winery, it’s open for lunch 7 days and dinner Friday and Saturday evenings. It’s also the best place to be if you’re coming to a concert at Hope Estate – check out our hospitality packages on our concert page.
Executive Chef Mert Tansu has created an innovative menu with a focus on fresh, seasonal produce. He hold international wine qualifications as well an impressive culinary reputation, so he knows just how to create perfect matches with Hope Estate’s wines.
EXCLUSIVE TO HOPE ESTATE CLUB MEMBERS
Hope Estate Wine Club Members dining at Harvest Restaurant now receive 20% off the total table bill and can purchase wine from the Cellar Door to take up to Harvest with no corkage charge.
Heirloom Tomato Salad with Homemade Labna, Watermelon and Black Olive Soil $18
Yellow Fin Sashimi with Puffed Rice, Finger Limes and Breakfast Radishes $24
Seared Sea Scallops with Broad Bean Tapenade, Citrus Essence and Fresh Herb Salad $23
Crispy Skinned Pork Belly with Compressed Apple, Shaved Fennel Salad and Crackling $22
Pan-fried Quail with Figs, Maché and Balsamic Reduction $22
Home-made Gnocchi with Wild Mushroom Ragout, Truffle Cream and Spinach $26
North Queensland Barramundi with Baby Leeks, White Asparagus and Shellfish Cream $34
Roasted Corn-fed Chicken Leg Ballantine, with Chestnut Puree, Brussel Sprouts and Bacon $30
Darling Downs Wagyu Sirloin with Roasted Mushrooms, Buttered Spinach and Fondant Potatoes $49 Nigella Crusted Lamb Loin with Peas and Celery Root Puree $35
Sides all $8
Buttered Peas and Beans
Panzanella Salad with Tomatoes and Watercress
Desserts all $14
Poached Quince with Vanilla Custard Cinnamon Biscuit and Vanilla Ice Cream
Coconut Panna Cotta with Late Harvest Poached Pineapples and Pineapple Crisp
Chocolate Mousse with Peanut Crumbs, Salted Caramel and Chocolate Ice Cream
Selection of Sorbets and Ice-cream
Selection of Local and Imported Cheese, served with Crackers, Quince Paste and Dried Fruits