In the Herald Sun’s second annual Delicious 100, Oakridge Wines Restaurant and its Head Chef’s Matt Stone and Jo Barrett were recognised for their Gin and Orange dessert. Stone and Barrett were commended for their zero-waste kitchen policy and the restaurant, winery and cellar door received praise for its glorious views and stunning architecture.

The Delicious 100 recognises and celebrates the most delicious restaurants, and its dishes, across Victoria. Understanding that diners want high-quality food with less formality, more generosity, a unique drink list and memorable interiors, the list aims to deliver smart restaurants that produce great food without unnecessary intervention, using in-season local produce.

Excerpt from the Delicious 100 article:

“With its glorious vista across the vines, you could come to Oakridge simply for the view and leave happy. Or, with its deep caramelised crust and mound of thick, golden butter alongside, you could also come to Oakridge, eat the bread and leave beaming. 

These are just two reasons to visit this sleek winery restaurant,with Matt Stone’s zero-waste kitchen drawing on Yarra Valley produce.

Onion tarte Tatin is sticky and bittersweet,with soured cream that carries a hint of eucalyptus. Hot-smoked eel and cool egg custard combine in a delicate broth,while rainbow trout with a chewy sauce is matched in the lick- the-plate stakes by a side of XO shaved Brussels sprouts.

Kangaroo with Davidson plum is such a note-perfect celebration of national pride it should stand for the anthem.

Co-head chef Jo Barrett’s dessert of lemon curd, orange parfait and mandarin granita is a symphony of citrus.

With that view (and bread) it all combines to create one of the state’s best-value meals.”

To make a booking at the Oakridge restaurant, visit www.oakridgewines.com.au/dining or call +61 3 9738 9900.