The Shed @ Terindah - Menu (Click To View Each Section)
Welcome to the Bellarine’s most beautiful boutique venue!
Terindah Estate is family owned & operated by Peter & Cate Slattery. Their vision was to create a boutique winery & dining venue with uninterrupted views, award-winning wines, delicious food & stunning architectural event spaces for weddings, conferences & private events.
The Terindah kitchen philosophy is based on sourcing the highest quality seasonal produce from our local region & embracing sustainable techniques to produce unique & distinctive flavours.
This menu is designed to complement our estate-made wines - please ask a member of our team for the ideal wine to match your chosen meal.
For a more substantial lunch, we encourage you to entice your palate & sample more than one dish!
As per its name, Terindah is Indonesian for ‘most beautiful’.
Thank you for understanding that we are unable to split table bills. 20% surcharge applies on public holidays.
Estate Made Wines
2014 Terindah Estate Methode Traditionelle Sparkling
A light, delicate blush sparkling with citrus & brioche aromas. With flavours of orange rind the palate is bountiful, crisp and clean with creamed honey characters on the finish. 10.5 G 47 B
2016 Terindah Estate Pinot Grigio
Light bodied with grassy lime hues, this dry style white wine exhibits faint floral aromas and upfront citrus on the nose. The palate is clean and crisp, dominated by lemon, lime & green apple flavours. A refreshingly zippy wine with noticeable acidity. 8 G 32 B
2014 Terindah Estate Pinot Gris - Silver Medal
Exhibits aromatic hints of lemon, grapefruit & nectarine. The palate is crisp & steely with a luscious mouth feel dominated by apple, pear & pineapple flavours. Good complexity and well balanced with high acidity on the finish. 8.5 G 37 B
2015 Terindah Estate Chardonnay
Medium bodied, rustic & expressive with aromas of honeysuckle & peach. The palate reveals apricot & toasted oak characteristics with lively acidity & a creamy finish. 9.5 G 42 B
2015 Terindah Estate Rosé
An elegant wine displaying rusty hues and a vegetal mushroom bouquet with hints of strawberry & sage. The palate is light, clean & delicate with a strong acid backbone. 7.5 G 32 B
2013 Terindah Estate Pinot Noir - James Halliday 95 points & 3 Bronze Medals
Classic aromas of mulberry, black cherry & bloom plum alongside French oak. The palate boasts sweet blood plum & strawberry flavours with supple tannins. 9.5 G 42 B
2013 Terindah Estate Reserve Pinot Noir - Gold, Silver & 2 Bronze Medals
Lifted floral rose petal & vibrant fruit aromas, followed by complex characters of leather & mineral flavours. Earthy, savoury meat, cranberry, rhubarb & cherry flavours. 84 B
2014 Terindah Estate Zinfandel
Exhibits aromas of cherry & plum with fennel & herbaceous characters, alongside wet tobacco & white pepper. Supple tannins with good complexity & a creamy texture. 11.5 G 53 B
2014 Terindah Estate Shiraz
Rich purple hues with a bouquet of black fruit & hints of tobacco. A plush palate with flavours of white pepper & ripe tannins. Great depth and a long finish. 12 G 55 B
2012 Terindah Estate Shiraz - 2 Gold Medals & Shiraz Trophy
Boasting a bouquet of black cherry & spice this trophy winning wine portrays an array of black fruits & a touch of forest on the palate. Great complexity & a long finish. 90 B
It is made from pasteurised cow's milk. The aging process takes 3 -4 months. It has a firm and tender texture with a washed rind. Tarragon, black pepper, parsley and cloves are added to the cheese which gives it a strong and spicy flavour.
Also known as Gruyere de Comte, this French cheese is made from unpasteurised cow’s milk. Considered one of the finest cheese in the world, it is a semi-hard pale yellow cheese with roasted nut aromas and a brown-butter flavour.
Also known as Mountain Gorgonzola. Whereas its younger cousin, Gorgonzola Dolce, is sweet, this one is spicy or "piccante". Aged longer than Dolce, it has much less moisture and far more blue. It is tart and assertive.
one cheese 15, two cheese 27, three cheese 33
The original hayshed of the Terindah property was converted into a cafe in 2006. Designed by Max May, the large, floor to ceiling glass wall doors promote cross ventilation. Guests enjoy the natural cooling breezes off the bay whilst being inundated with beautiful views.