690 Verified Diner Reviews

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Total Score

690 reviews
Value for money

dined on Wed, 2 Jan 2019

Had an awesome lunch watching the bay and the vineyard. The eye filet was spot on, my wife had the rabbit which was delicious. Creme brulee was exquisite. Highly recommended.
Brenda McCorkell

dined on Tue, 13 Nov 2018

Excellent venue for all occasions. Incredible views across the bay to the You Yangs. We are repeat customers.

dined on Wed, 24 Oct 2018

Absolutely outstanding as always-so consistent with service and food preparation. Absolute credit to Lyndsay and David Sharp for their staff and food.
theodora niakolas

dined on Sat, 6 Oct 2018

Great lunch with an amazing view!

dined on Sun, 10 Feb 2019

The background noise was very loud from tables quite away from us, the serving staff tried hard, but the kitchen couldn't keep up so we waited 40 minutes between entree and mains. Because the waiters were hassled, several mistakes were seen , meals to incorrect tables, or incorrect person on a table, biscuits dropped from the cheese platter, stacked salmon slipping off the stack on the way to the table. The view is really lovely, and the cafe had more buzz than the restaurant, they have adequate parking, the wine tasting area is fun being very small, crowded so one must interact with other wine tasters.
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About Jack Rabbit Vineyard

Gastronomical explosion Executive Chef David Hall is the driving force behind this beautiful gem of a place, where the sky meets the vines in a breathtaking environment. Rarely will you find a more relaxing place to unwind than near a vineyard - and this place, showcasing its location by featuring floor to ceiling glass walls and a great deck area, means you can really feel as though you are in the centre of things as the staff bring you the most lovely food, fresh local produce and brilliant wines. Some of their delightful fusion styled meals include dishes such as chilled crayfish tail with gazpacho, green chilli granita and istra ham. Or why not try an ocean trout with mussels, heirloom tomatoes, local wild herbs and a garlic and brick cider sauce? The Mediterranean and Australian cuisine styles, backed with a little of the new molecular gastronomy, means their food has been so carefully prepared you can bet it is going to be spectacular - every last bite. The dining areas is stark and light, yet warmed with wood furnishings and friendly staff. Best dish: Marinated wild clover lamb

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