The Shed @ Terindah, with its floor to ceiling glass walls, ensures guests are inundated with panoramic views of the vineyard and spectacular vistas across the bay. The Shed is open for lunch from Thursday to Monday from 12pm, weekend breakfast and now open for dinner on Saturday evenings from 6pm. 

In 2013, The Shed was rated as one of the top 5 Victorian regional restaurants to visit (by Tourism Victoria). With an experienced kitchen team led by Executive Chef Ivan Roianov & Sous Chef Claudio Carta, the menu utilises the abundance of local, seasonal produce including produce from the Terindah property and herb garden.

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.

BEVERAGES

Daylesford & Hepburn Mineral Springs

• Organic Brewed Ginger Beer 6
• Organic Cola 6
• Organic Lemonade 6
• Organic Lemon, Lime & Bitters 6

Sparkling Mineral Water

• Blood Orange 6
• Pink Grapefruit 6
• Orange & Passionfruit 6

Sparkling Natural Mineral Water

• 300 ml 6
• 750 ml 9.5

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• Banana Mango & Passionfruit 6
• Apple Juice 6
• Cranberry Juice 4.5

​​Beers

• Prickly Moses Otway Light 7
• Cockies Ocean Road Pale Ale 10
• Southern Bay Draught 9
• Cricketers Arms Lager 10
• Kooinda Black IPA 10
• Two Birds Golden Ale 10
• Two Birds Sunset Ale 10
• Southern Bay Draught on tap - schooner 8

Alcoholic Cider
Endless Apple Cider 8.5

Estate Made Wines

2015 Terindah Estate Méthode Traditionnelle   11.5 G        47 B          

2017 Dinny Goonan Riesling    9.5 G        37 B          

2016 6Ft6 by Austins & Co Pinot Gris    9.5 G        37 B          

2016 Terindah Estate Chardonnay - 2 Bronze Medals     11 G      42 B 

2017 Terindah Estate Rosé - Trophy, Gold & Bronze Medals    9.5 G       37 B

2015 Terindah Estate Pinot Noir - 2 Silver Medals    11 G    42 B 

2014 Terindah Estate Reserve Pinot Noir - 3 Bronze Medals    17 G      84 B 

2015 Terindah Estate Zinfandel     13 G      53 B 

2015 Terindah Estate Shiraz  - James Halliday 94 points, Gold, Silver & Bronze Medals    14 G    55 B

2012 Terindah Estate Shiraz  - Trophy,  2 Gold Medals    14 G    55 B

NV Terindah Estate Sparkling Pinot Noir Méthode Traditionnelle - 2 Bronze Medals    11.5 G       47  B          

Entrees

• ​Green apple & celery salad, grapes, Roquefort dressing  vg  15
• Grilled kangaroo salad, sun-dried tomato, orange dressing  gf, df  17
• Tiger prawns, rocca leaves, tomato, artichokes, parmesan  18
• Portarlington scallop carpaccio, Tobiko roe, homemade mayonnaise  gf  19
• Fresh shucked Pacific oysters   six 20   twelve 35

Mains

• Paella de quinoa, asparagus, smoked paprika  v, gf  26
• Seared Spanish mackerel, heirloom tomato salad, basil oil  df  33
• Seared swordfish, char grilled broccolini, herb velouté  df  34
• Seafood blanquette, celery, heirloom carrot, Pinot Gris sauce  gf  35
• Duck breast, black truffle potato mash, asparagus  gf  35
• Herbed roasted venison fillet, wild mushrooms, juniper berry sauce  36
• Grilled marbled beef tenderloin, roasted shallots, béarnaise sauce  gf  38

SIDES

• Mixed leaf salad   v, df, vg, gf   10
• Steamed greens   df, gf, v   12
• Goose fat potatoes  gf   13
• Sautéed creamy spinach with nutmeg  gf, vg  15

Little People

(Under 12yrs)

• Artisan sourdough cheese toastie   8
• Fish goujons with crisps & salad   12
• Chicken tenderloins with crisps & salad   12
• Chocolate brownie with ice-cream   7 

Desserts

• Shiraz caramelised pear, almond crumble, rum mascarpone   gf (o)  15
• Basil panna cotta, salted caramel, tomato marmalade  gf  15
• Alpen chocolate mousse, roasted pine nuts, cream  15
• Vanilla ginger crème brûlée, berries, almond crumble, ice cream  gf (o)  15
• Selection of local & imported cheeses, lavosh bread   one cheese 15   two cheeses 27   three cheeses 33

Hot Beverages

• 9 BAA Espresso Coffee   5
• Affogato   8
• Hot Chocolate    4.5
• Chai Latte   5
• Soy milk   .50
• Oriental Teahouse Teas   4.5 (English Breakfast, Earl Grey, French Earl Grey, Jasmine Pearl, Peppermint, Pure Lemongrass, Pure Chamomile, Apple & Summer Berries, Green Mai Chai)

Cheese Selection

Dauphin
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.
Comte
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.
Gorgonzola Piccante
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.
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one cheese 15   two cheeses 27   three cheeses 33

Online Group Bookings

Phone Bookings - 03 5251 5536

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.