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
2015 Terindah Estate Méthode Traditionnelle 11.5 G 47 B
2018 Terindah Estate Pinot Grigio 9.5 G 37 B
2016 Terindah Estate Chardonnay - 2 Bronze Medals 11 G 42 B
2017 Terindah Estate Rosé 9.5 G 37 B
2016 Terindah Estate Pinot Noir - 2 BronzeMedals 11 G 42 B
2016 Terindah Estate Shiraz - James Halliday 94 points, Gold, Silver & Bronze Medals 14 G 55 B
2012 Terindah Estate Shiraz - Trophy, 2 Gold Medals 95 B
NV Terindah Estate Sparkling Pinot Noir Méthode Traditionnelle - 2 Bronze Medals 11.5 G 47 B
Roasted pumpkin, saltbush chevre, walnut, pomegranate v, gf 15
Baked snails in garlic & herb butter, vol au vent, cream 16
Grilled kangaroo salad, sun-dried tomato, orange dressing gf, df 17
Tiger prawns, rocca leaves, tomato, artichokes, Parmesan 18
Blood orange cured kingfish, fennel, wasabi vinaigrette gf 18
Fresh shucked Pacific oysters three 11 six 20 twelve 35
Asparagus, pea risotto, halloumi cheese, balsamic reduction v, gf 25
Char grilled swordfish, broccolini, herb veloute df, gf 34
Seafood Blanquette, celery, heirloom carrot, Estate Pinot Gris sauce gf 35
Confit duck leg, carrot puree, chorizo, mushrooms, black garlic gf 35
Beef Bourguignon, bacon, sautéed mushrooms, mousseline potato 34
Braised lamb rump, onion puree, sweet potato chips, rosemary jus gf 36
Venison, parsnip puree, smoked arancini, blueberries 38
Mixed leaf salad v df gf 10
Steamed greens v df gf 12
Goose fat potatoes gf 13
Sautéed creamy spinach with nutmeg gf, vg 15
Shiraz caramelised pear, almond crumble, rum mascarpone 15
Dark chocolate raspberry tart, honeycomb, rhubarb ice cream 15
Alpen chocolate mousse, roasted pine nuts, cream 15
Vanilla ginger crème brûlée, berries, almond crumble, ice cream 12
Selection of local & imported cheeses, lavosh bread 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.