Carrajung Estate

Inspired by the bountiful local produce of Gippsland, led by executive Chef, John Cooper has designed a considered dining menu for the vineyard restaurant, where a memorable dining experience and private chefs table are available.

The menu moves with the seasons to use the freshest of sustainably and locally sourced ingredients, menu changes seasonally.

Adjoining the restaurant, the Wine/Cellar Bar is great for hosting something light and casual with pizzas from the wood fire oven and elegant supper menu at night time.