The team behind the Bellarine’s Leura Park and Jack Rabbit wineries decided to add cider making to its repertoire in 2010, and went on to open the Flying Brick cellar door and restaurant in 2014.

Using fruit from Victorian growers, the cidery has three core brews in its range –original, pear and draught cider – plus small-run experimental batches.

This company likes to give back when it can. The PAV (pear and apple varietal) experimental cider was made with donated fruit and donated time, so that 75 per cent of proceeds can be given to a men’s health charity.

The 300-seat restaurant is a brightly lit cavernous space overlooking the on-site shiraz vineyard. The extensive lunch menu offers casual bistro meals designed to share, and features plenty of vegetarian and gluten-free options. Try the duck empanadas with beetroot relish and charred onion, followed by a twice-baked Drysdale goats-cheese soufflé with granola, fennel, green olive and orange.

Take a seat on the lawn to soak up some sunshine and enjoying a couple of lazy pots, or take a growler home with you.

Explore Queenscliff further using our detailed Out of Town to Queenscliff guide.

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Updated: May 19th, 2017

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