Everything but the cheese on this five-course vegetarian lunch comes from the beautiful 40-hectare Yarra Valley property that’s home to Rob Dolan Wines and The Farm Yarra Valley.
While the cheese comes from their friends at Stone and Crow down the road, they actually mature it on site, so they reckon that counts too.
The plant-based menu is created around the extensive kitchen garden and fruit from the vineyard, with the Rob Dolan wines all made on site.
Stroll through the gardens and vineyard and you’ll be able to see exactly where your lunch was grown.
Course 1 - Beetroot with kale and winter purslane
Course 2 - Broad bean Succotash with Fior Di Burrata, smoked tomatoes and vincotto
Palate cleanser- Cucumber granita
Course 3 - Sweet and sour eggplant with farro piccolo and silverbeet
Course 4 - Strawberry and rhubarb vegan cheesecake
Course 5 - Boutique one off cheese by stone and crow cheese served with quince paste and Cabernet Franc grapes
And this doesn't even include sides and canapes. Head chef of The Farm likes to keep a few secrets up his sleeve too, there is sure to be a surprise or two.