Where every dish has a story.

Restaurant 1309, Bar and Deck at Balgownie Yarra Valley

1309 at Balgownie is the Yarra Valley’s newest restaurant, bar and deck.

Contemporary dining featuring seasonal local produce and award winning wine.

Join the 1309 team for buffet breakfast, lunch and dinner available 7-days, and a grazing menu available for in between times.

Enjoy panoramic Yarra Valley views through floor to ceiling windows while you wine and dine.

Whether you’re a local, just visiting or spending a night or two with us in our guest rooms or spa suite accommodation, we look forward to welcoming you to a dining experience at Balgownie Yarra Valley.

Private dining and function spaces are available for group bookings via our events team.

Balgownie Estate is a 5-star Halliday-rated Winery.

For true lovers of Balgownie wine, we recommend joining our wine club to enjoy some extra special member benefits, when you wine, dine and stay with us. Explore and join the club that’s right for you here.

View our current menus below.

2 & 3 Course Set Menu available for lunch (Sat & Sun) and dinner (Fri & Sat). A la carte all other times.

1309 MENU

A LA CARTE
(When set menu offered, 2-course $75pp & 3-course $90pp)

ENTREES

Native herb focaccia / whipped butter / herb oil (V) $6

BE feature oyster (4) / ‘Balgownie’ rose mignonette / smoked YV caviar (GF, DF) $28
Wine recommended: NV Premium Cuvee

Native pepper berry crusted beef carpaccio / cured egg yolk / toasted hazelnut / aioli & shaved parmesan (GF) $28
Wine recommended: 2020 Silver Label Rose

Confit ocean trout / avocado lime mousse / quinoa puffs/ seaweed wafer / YV salmon roe $28
Wine recommended: 2021 Estate Viognier

Victorian beets 3 ways / beer soil / horseradish cream / daikon cream / red vein sorrel (VGO) $26
Wine recommended: 2021 Black Label Pinot Gris

Slow cooked pumpkin / burnt onion gel / whipped YV feta / toasted cashew / turmeric yoghurt dressing (VGO) $26
Wine recommended: 2019 Black Label Chardonnay / 2020 Black Label Pinot Noir

MAINS

Free range chicken ravioli (NF) $44
‘Koo-wee-rup’ asparagus / peas / picked tarragon / light chicken jus
Wine recommended: 2019 Estate Shiraz

Australian pressed lamb shoulder (GF, NF, DF) ***contains shellfish $48
mustard seed crumb / fennel kimchi / carrot & ginger puree / micro cress / orange jus
Wine recommended: 2018 Estate Cabernet Sauvignon

250g Victorian cube roll (GF, NF) ***contains shellfish $52
rosti potato / green beans / char grill lemongrass, chili, cherry tomato relish / crispy fried onions
Wine recommended: 2017 Centre Block Shiraz

Crispy skinned ‘Murray’ cod (DF, NF) $46
stuffed zucchini flower / pickled zucchini / fennel puree / wheat berries / lemon thyme rice crisp
Wine recommended: 2021 Estate Pinot Noir

Cauliflower steak (VG) $42
farro & cauliflower puree / pumpkin seed salsa / harissa coulis / fried chickpea / petit herb salad
Wine recommended: 2021 Nouveau Syrah / 2019 Black Label Shiraz

TO SHARE
Includes 1 side per couple

Grilled whole market fish of the day $96
fragrant herb & leaf salad / crispy garlic / charred lime / jasmine rice / coconut yellow sauce
Wine recommended: 2018 Estate Chardonnay

Dry aged 500g rib eye (GF, NF) ***contains shellfish $98
rosti potato / green beans / char grill lemongrass, chili, cherry tomato relish / crispy fried onions
Wine recommended: 2017 Centre Block Shiraz

SIDES $12

Triple cooked fat chips / parmesan aioli (GF, NF)

Fennel kimichi / green apple / radish (GF, NF) ***contains shellfish

Roast baby carrot / ‘Koo-wee-rup’ asparagus / honey lemon thyme butter (GF, NF, VGO)

Victorian garden leaf salad / shaved pecorino / pear / candied walnuts / raspberry vinaigrette (VGO, GF)

Red wine beef jus (GF, NF, DF) $6

DESSERT

Rose & pistachio mousse / raspberry meringue / seasonal fruit pearls / berry sorbet (GF) $18

Chocolate tart / roast hazelnut praline / white chocolate ganache / raspberry sorbet $18

Seasonal strawberry & elderflower parfait / vanilla cream / strawberry coulis / white chocolate shards (GF) $18

Coconut panna cotta / thai basil & ginger sorbet (VG, GF, NF) $18

Tropical fruit pavlova / pineapple & chili salsa / double cream (GF, NF) $18

Yarra Valley Dairy, Stone & Crow cheese to share $48
black savourine / yering / persian feta / curfew firm goat / amiel blue / homemade green tomato relish / seasonal fruit / dried fruits / candied nuts / water biscuits

DIETARIES: V – vegetarian, DF – dairy free, NF – nut free, GF – gluten free, VG – vegan, VGO – vegan option
available.

Whilst dietary requirements are catered for, we do not guarantee a strict nut or gluten free kitchen

Menu is subject to change without prior notice

Public holidays incur 15% surcharge. No Split Bills.

Download A La Carte Menu here.

1309 DRINKS MENU

For our extensive drinks menu download a copy here.

GRAZING MENU
DECK / GRAZING MENU NIBBLES AND SHARE

Pumpkin cornbread / whipped jalapeno butter (V) $10

House marinated Victorian ‘Salute’ olives native focaccia (VG) $14

BE feature oyster (4) / ‘Balgownie’ rose mignonette / smoked YV caviar (GF, DF) $28

Rustic smokehouse chips / confit garlic aioli (DF) $12

Brioche sliders (3) / braised sweet & spicy brisket / rustic slaw / lime aioli $28

Calamari fritti / arugula / radicchio / parmesan / green goddess (GF, NF) $26

Little Creek Cattle & The Meat Room charcuterie board to share
smoked ham prosciutto / chili chicken kabana / zingara / fennel salami / calabrese / Victorian ‘Salute’ olives / zingy chickpea hummus / crisp bread / water biscuits $48

Yarra Valley Dairy, Stone & Crow cheese to share
Black savourine / yering / persian feta /curfew firm goat / amiel blue / homemade green tomato relish seasonal fruit / dried fruits / candied nuts water biscuits $48

STONE-BAKED PIZZAS

Prosciutto / crème fraiche / gruyere cheese / picked thyme (NF) $28

Spicy prawn / mascarpone / cherry tomato / capers / shaved parmesan (NF) $28

Grilled vegetable / arugula & toasted almond pesto / spiced capsicum (V) $28

SWEET TOOTH

Tropical fruit pavlova / pineapple & chili salsa / double cream (GF, NF) $18

DIETARIES: V – vegetarian, DF – dairy free, NF – nut free, GF – gluten free, VG – vegan, VGO – vegan option available.

Whilst dietary requirements are catered for, we do not guarantee a strict nut or gluten free kitchen.

Download full grazing menu here.

IN ROOM DINING

IN ROOM DINING MENU
Available for in-house guests 5:30 PM – 9:00 PM

BITES

Brioche sliders (3) / braised sweet & spicy brisket / rustic slaw / lime aioli $28

Calamari fritti / arugula / radicchio / parmesan / green goddess (GF, NF) $24

SUBSTANTIAL

250g Victorian cube roll – Rosti potato / char grill lemongrass, chili, cherry tomato relish / crispy fried onions *** contains shellfish (GF, NF) $52

Cauliflower steak – farro & cauliflower puree / pumpkin seed salsa / harissa coulis / fried chickpea / petit herb salad (VG) $40

PIZZA

Prosciutto / crème fraiche / gruyere cheese / picked thyme (NF) $28

Spicy prawn / mascarpone / cherry tomato / capers / shaved parmesan (NF) $28

Grilled vegetable / arugula & toasted almond pesto / spiced capsicum (V) $28

SIDES

Triple cooked fat chips / parmesan aioli (V, GF, NF) $12

Fennel kimichi / green apple / radish (GF, NF) ***contains shellfish $12

Roast baby carrot / ‘Koo-wee-rup’ asparagus / honey lemon thyme butter (VGO, GF, NF) $12

Victorian garden leaf salad / shaved pecorino / pear / candied walnuts / raspberry vinaigrette (VGO, GF) $12

Red wine beef jus (GF, NF, DF) $6

TO SHARE

Little Creek Cattle & The Meat Room charcuterie board to share:
smoked ham / prosciutto / chili chicken kabana / zingara / fennel salami / calabrese / Victorian ‘Salute’ olives / zingy chickpea hummus / crisp bread / water biscuits $48

Yarra Valley Dairy, Stone & Crow cheese to share:
black savourine / yering / persian feta / curfew firm goat / amiel blue / homemade green tomato relish / seasonal fruit / dried fruits / candied nuts / water biscuits $48

SWEETS

Tropical fruit pavlova / pineapple & chili salsa / double cream (GF, NF) $18

Chocolate tart / roast hazelnut praline / white chocolate ganache / raspberry sorbet $18

KIDS

Grilled chicken breast / seasonal vegetables / fries / ketchup (NF) $16

Penne pasta / napoli sauce / freshly grated parmesan (V, NF) $16

Margherita pizza / fries / garden salad (NF) $16

Baked salmon / mash potato / garden peas / lemon (NF) $16

Vanilla, strawberry & chocolate ice cream / sprinkles / candy floss (GF, NF) $10

Ice cream sundae / chocolate ice cream / chocolate sauce / marshmallows (NF) $10

Wobbly strawberry jelly / whipped cream / vanilla ice cream / sprinkles (GF, NF) $10

DIETARIES
V – vegetarian, DF – dairy free, NF – nut free, GF – gluten free, VG – vegan, VGO – vegan option available.
Whilst dietary requirements are catered for, we do not guarantee a strict nut or gluten free kitchen.

Download In Room Dining Menu here.

Opening Hours

Restaurant 1309
Open 7-days

Breakfast
7:00 AM – 10:00 AM (Mon-Fri)
7:30 AM – 10:30 AM (Sat-Sun)
Breakfast buffet, continental and hot offering available.

Lunch*
12:00 PM – 3:00 PM

Dinner*
6:00 PM – 9:30 PM

In-Room Dining
5:30 PM – 9:00 PM

Grazing Menu
Available Monday to Thursday
12:00 PM – 3:00 PM & 5:30 PM – 9:00 PM
Available Friday to Sunday
11:00 AM – 9:00 PM

Public holidays incur a 15% surcharge
2/3 course menu only on public holidays and for dinner on eve’s of public holidays
Sorry no split bills

Cellar Door hours and tasting times here.

Reservations

Book a table

Up to 20% off dining for wine club members (max 2 people) – bookings required.

For group bookings (more than 12 seated guests), please contact our events team enquiry@balgownie.com.



(03) 9730 0774


restaurant@balgownie.com

Menu Downloads

Menus are subject to change and availability

Dining Offers and Events

Christmas Day Lunch Buffet 2022 SOLD OUT

Read more

New Years Eve 2022 SOLD OUT

Read more

Christmas Function Package

Read more Book Now
New Executive Chef

Aidan Gallagher

Balgownie Estate Yarra Valley welcomes Executive Chef Aidan Gallagher to the 1309 team.

No stranger to leadership, Aidan’s 25 years of culinary experience includes multiple five-star hotels all around the world – including The Merrion Hotel in Dublin, award-winning Irish pub McGettigan’s in Dubai, and since moving to Australia, Executive Chef at Flowerdale Estate and acre farm & eatery in Burwood East.

“I have experience working in small independent properties to large hotel operations – from leading teams of three to 50 plus chefs – and I can’t wait to share my wealth of culinary knowledge with the Restaurant 1309 team,” said Gallagher.

Aidan will meticulously design each of Restaurant 1309’s seasonal menus to champion sustainably sourced ingredients as well as high quality fresh produce from local growers and producers – all whilst ensuring the flavours flawlessly marry the tastes of Balgownie’s very-own boutique wine.

Working alongside Aidan at 1309 will be new Restaurant Manager, Salvo Napoli. Hailing from Italy and having worked in hospitality for many years in London at the Hotel Pullman and Somerset House, Salvo hopes to lead the 1309 Food & Beverage team by example and instill inspiration by achieving exciting results through a tactical and organised approach.


Host your next event with us.

An event at Balgownie Estate promises exceptional food and wine and magnificent Yarra Valley vineyard views.

More information on our events page


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