Here on the banks of the Murray River, it’s not uncommon to be joined by kookaburras on the deck and see kangaroos among the vines. Between the gum trees, wildlife and water, it’s a stunner of a spot for a leisurely paced lunch.

The first vines were planted at Morrisons in 1993, with a small cellar door added in 2000. From there, it’s been onwards and upwards for the winery. The vineyard now comprises 15 acres of sauvignon blanc, chardonnay, cabernet sauvignon and shiraz, and there’s an on-site brewery making small-batch ales and ciders.

At the restaurant, the seasonal menu is set up so there’s something for everyone – with an eye fillet or salmon dish on hand for the unadventurous dad, and a number of plates catering to gluten-free, vegetarian and vegan appetites.

And then there’s an Indo-Australian agenda that lets head chef Troy Jarrett really champion regional produce. So you could start with the fried cauliflower blossom with Kashmiri gravy and chilli crumble, followed by kangaroo loin with warrigal greens and persimmon jam. House-made beer bread accompanies your choice of two to four courses, and don’t miss the side of seasonal greens with sambal.

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Updated: September 16th, 2021

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