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Buller Wines

OPEN 10 - 5 MONDAY TO FRIDAY

MENU

Please note that the menu is indicative, and changes in accordance with seasonality and what is available in Ripe's own market garden.


ENTRÉE

roasted pumpkin agnolotti, haloumi, nut brown butter and sage • 18
 
chargrilled tiger prawns with bouillabaisse jus • 18
 
ricotta gnocchi with slow roasted tomatoes from our garden, house pickled zucchini, summmer herb oil & grana padano • 18
 
confit of milawa duck in brik pastry, pickled mulberries, roasted carrot, red wine reduction & liquorice crumble • 18

MAINS

rutherglen berkshire pork belly, confit trotter, petit salad of red apple, grapes & pickled walnuts • 35
 
warm salad of radicchio, roasted baby carrot, beetroot, fennel and beans with cashew nut cream • 35

murray pure eye fillet, crispy sweetbreads, sweet potato fondant & prosciutto chip • 35
 
lamb backstrap, ratatouille, truffled jus & croquette • 35
 

SIDES

TRUFFLE SALTED FRIES • 8
 
broccolini & SEASONAL GREENS • 8

DESSERT

vanilla panna cotta with bruleed figs and crumble • 12
 
plum compote, sorbet, soft meringue & salted praline • 12

bruleed lemon tart • 12
 
berrys creek tarwin blue cheese • 12

FOR THE KIDS

NUGGETS & CHIPS • 10

FRIES • 8

DRINKS MENU

SPARKLING
Calliope Sparkling Shiraz
King Valley Prosecco
Nine Muses Sparkling Rosé
 
WHITE WINE
Calliope Chardonnay
King Valley Riesling
King Valley Pinot Grigio
King Valley Sauvignon Blanc
King Valley Chardonnay
Beverford Moscato
 
RED WINE
The Nook Grenache Rosé
Balladeer Cinsaut
Balladeer Cabernet Sauvignon
Balladeer Shiraz
Balladeer Durif
Regional Heathcote Shiraz
Regional Rutherglen Durif 
Calliope Shiraz 
Calliope Durif
The 1928 Block Shiraz
 
FORTIFIED
Fine Old Tokay
Fine Old Muscat
Grand Muscat
Grand Tokay
Botrytis Semillon
 
Ripe at Buller Wines also offer a selection of light, heavy and craft beers, as well as spirits, soft drinks and tea & coffee.

CHEFS TASTING MENU

- chargrilled tiger prawns with bouillabaisse jus -
 - confit of milawa duck in brik pastry, pickled mulberries,
roasted carrot, red wine reduction & liquorice crumble - 
- lamb backstrap, ratatouille, truffled jus & croquette -
- plum compote, sorbet, soft meringue & salted praline -
4 courses • 65