Dining at the Bress Kitchen is a shared table experience. Our menu is based on seasonal produce, grown in our biodynamic kitchen garden or sourced from local producers. Quality ingredients, cooked simply is our cooking philosophy.

From Spring to Autumn we welcome you for lunch on weekends. This season, our menu is inspired by the rustic cuisine of the Mediterranean. We offer a 3 course set menu for $40 a head. This means that all you have to do is choose your favourite Bress wine or cider (available for sale at cellar door, by the glass or by the bottle) and sit back and enjoy the view of Mount Alexander in our lovely alfresco dining area while we spoil you!

Our menu changes each weekend, reflecting the week’s produce from the kitchen garden. Lunch typically starts with a sharing plate of 3 or 4 seasonal appetisers served with our freshly baked bread, is followed by a sumptuous dish slow-cooked in our wood-fired oven and accompanied by a fresh salad from our garden, and finishes off with something sweet.

So what does a typical menu look like? Well on a sunny Spring afternoon it might be a warm ham hock terrine, some of our divine little smoky meatballs and a helping of cannellini beans braised in garlic and rosemary to lather onto our freshly baked bread, followed by a platter of lamb shanks that have been cooked in cider for 6 hrs in the wood fired oven, served with roast potatoes tossed with parsley and preserved lemon and a fresh rocket salad. We might finish you off with a quince clafoutis or maybe an apple tart tatin. It's all win win with a little chantily cream on the side!

And yes of course we look after the kids. For $15 per child we will stuff them with our wonderful wood fired pizzas til they groan. You can then send them off for a game of cricket on our full sized cricket pitch while you enjoy another glass of wine. We’ll then keep them smiling with a cup full of icecream until it's time to go home.

We are always happy to cater for any dietary requirements you or any member of your group may have, but as we serve a set menu it is essential that you let us know in advance.

Throughout the season we also host a range of events. The most popular is our Cider and Swine Day, when we cook pork over apple prunings on our 9 foot spit. To find out about of events, simply become a Bress Friend and we will keep you “a Bress” of what’s coming up!

The Bress Kitchen is open from the second weekend in October until Mother’s Day in May. Our lunches are very popular and seating is limited so we strongly recommend you book in advance to avoid disappointment!