The Oakridge kitchen ethos mimics that of our viticulture and winemaking teams, to nurture the land in which our produce grows and create the best, and most delicious expression from it.

In 2025, we have signed the GoodFish partnership, indicating our commitment to support responsible fisheries and aquaculture operations.

The Good Fish restaurant program was created in 2019 as an addition to the sustainable seafood guide, as they recognised Australia’s food service industry has a huge influence on the supply chain. It also exists to create long-standing relationships between those in hospitality and fishers and fish farmers who are all committed to improving the state of seafood in Australia.

“Sourcing sustainable seafood is paramount to the Oakridge ethos. We believe in sourcing as local as possible, but we really want people to start thinking about sourcing sustainably as well. We work closely with farmers and growers who care about the land, so why not work with fishermen who care about what they catch?

 

Said Head Chef, Daniel Snooks of the partnership.

There is a massive challenge in sticking to around 10 species of seafood that are sourced locally from Victoria, so as a chef, it’s important to choose the right catch, and educate our customers on why we believe sustainable seafood is the best way to move forward in the hospitality industry.”

 

With the menu changing frequently to support small availablity of seafood stocks, Daniel’s creativity is allowed to shine. Recently we’ve been serving Port Phillip Bay Snapper, cucumber, portarlington mussel, saffron broth and Corner Inlet calamari, celeriac, toasted yeast, burnt butter, both accompanied perfectly with a glass of one of Oakridge’s signature chardonnays.