The room’s muted greys, creams and taupes couldn’t feel more Australian but the cooking takes a more expansive view at All Saints Estate’s flagship restaurant. Beneath a coil of plump octopus, macadamia lends mellow charm to skordalia. On top, a salsa of smoky bullhorn chilli and shallot nudges the dish from Greece to Latin America.
Agnolotti filled with prawn and Murray cod need nothing more than tomato consomme to burst with flavour. Roasted radicchio dressed with sherry reins in the richness of lamb cutlets and lardons, and a colourful side of beetroot and carrot is another example of the prix fixe menu’s generosity.
You’ll start with warm Parker rolls and end with red wine jellies – fitting at this storied Rutherglen winery. Red brick details honour the generations that have passed through the famed, castle-like building. Sunny waitstaff and a creative chef proclaim the now.
Best for: Lunch to mark a special occasion – the space and menu suit groups big and small.
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Last visited: July 2026