Yarra Valley Restaurant 1309, bar and deck offers contemporary dining, seasonal local produce, award winning wine, and breathtaking views.
Join Executive Chef Aidan Gallagher and the 1309 team for buffet breakfast, lunch and dinner available 7-days, and a grazing menu available for in between times.
Whether you’re a local, just visiting or spending a night or two with us, 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. Throughout the year we host many special events including Christmas, New Year, Australia Day, Valentine’s Day, Easter, Mother’s and Father’s Day, and more.
Show your true love for Balgownie Wine! Become a Platinum Wine Club member and save when you wine, dine and stay with us. Join here.
Please note, 2 and 3 Course Set Menu is available for lunch (Sat and Sun) and dinner (Fri and Sat). And a la carte all other times.
View our current menus below.
A LA CARTE
(When set menu offered, 2-course $75pp & 3-course $90pp)
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
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
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
DESSERTRose & 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.
For our extensive drinks menu download a copy here.
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
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 TOOTHTropical 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.
IN ROOM DINING MENU
Available for in-house guests 5:30 PM – 9:00 PM
Brioche sliders (3) / braised sweet & spicy brisket / rustic slaw / lime aioli $28
Calamari fritti / arugula / radicchio / parmesan / green goddess (GF, NF) $24
SUBSTANTIAL250g 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
PIZZAProsciutto / 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
SIDESTriple 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 SHARELittle 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
Tropical fruit pavlova / pineapple & chili salsa / double cream (GF, NF) $18
Chocolate tart / roast hazelnut praline / white chocolate ganache / raspberry sorbet $18
KIDSGrilled 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.
Restaurant 1309
Open 7-days
Breakfast
7:00 AM – 10:00 AM (Mon-Fri)
7:30 AM – 10:30 AM (Sat-Sun)
Breakfast buffet, hot and cold offering available.
Lunch*
12:00 PM – 3:00 PM
Last food orders by 2:30 PM
Dinner*
6:00 PM – 9:30 PM
Last food orders by 9:00 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
Cellar Door hours and tasting times here.
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
Menus are subject to change and availability
Our Sunday Sessions on the Deck kick-off January 29!
Soak up epic valley views from our huge deck, sip local beers, cider, Balgownie wine or a delicious signature cocktail, and order from our grazing menu.
Enjoy live local music 2.30-5.30pm every Sunday throughout the season (all Sunday's until April 30 except Easter Sunday).
Check back here for our line up of performers soon.
FREE deck entry - No bookings are necessary, just turn up!
Food and beverages at own expense.
If you are interested in performing at one or more of our Deck Sunday events, please email an expression of interest/demo material via the link.
Jan 29 – Nerida Newell
Feb 05 – Loz Irwin-ray
Feb 12 – Ash Harris King
Feb 19 – Loz Irwin-ray
Feb 26 – Ash Harris King
Mar 05 – Elise Gaudion
Mar 12 – Amy Cummings
Mar 19 – Loz Irwin-ray
Mar 26 – Nerida Newell
Apr 02 – Elise Gaudion
Apr 09 – Easter Sunday (no Deck Sunday event)
Apr 16 – Amy Cummings
Apr 23 – Ash Harris King
Apr 30 – Final Deck Sunday Elise Gaudion
Visit Balgownie Yarra Valley this Easter long weekend for an indulgent Easter Sunday Buffet Lunch, followed by our annual chocolate Easter Egg Hunt for the kids. Your lunch will consist of a wide range of hot and cold dishes made from local and regional produce, as well as a selection of beautiful desserts to finish.
9 April 2023, from 12:00pm
Adults $140pp | Teens $95pp | Children (up to 12 years) $45pp
Easter Egg Hunt at 2:45pm
Full payment required upon booking
Minimum 14 day cancellation policy applies
Beverages are available at extra cost
Wine Discounts are not available for this event
Picture the look of pure joy on your mum's face when she realises that you're treating her to a special Mother's Day lunch at Balgownie Estate. The stunning surroundings and delectable cuisine will make for a truly unforgettable experience. And to top it off, imagine her surprise when she discovers the extra special touch of a free gift, just for her.
14 May 2023, from 12:00 PM
Adults $140pp | Teens $95pp | Children (up to 12 years) $45pp
**Please make sure to let us know in your booking notes how many mums will be attending in your group
Full payment required upon booking
Minimum 14 day cancellation policy applies
Beverages are available at extra cost
Wine Discounts are not available for this event
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.
An event at Balgownie Estate promises exceptional food and wine and magnificent Yarra Valley vineyard views.
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