From the moment you enter the beautiful granite and timber building that houses the Food & Wine Restaurant and Cellar Door, you know you have found something very, very special. The staff greet you warmly and the menu and wines on offer tempt you into whiling away an afternoon sitting on the long verandah or under the peppermint trees, watching the wines breathe and whisper around you.

From the moment you enter the beautiful granite and timber building that houses the Food & Wine Restaurant and Cellar Door, you know you have found something very, very special. The staff greet you warmly and the menu and wines on offer tempt you into whiling away an afternoon sitting on the long verandah or under the peppermint trees, watching the wines breathe and whisper around you.

From the moment you enter the beautiful granite and timber building that houses the Food & Wine Restaurant and Cellar Door, you know you have found something very, very special. The staff greet you warmly and the menu and wines on offer tempt you into whiling away an afternoon sitting on the long verandah or under the peppermint trees, watching the wines breathe and whisper around you.

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Food & Wine Restaurant opened in November of 1999. The owners, Bob Stewart and Tom Pazianos had spent many years in the restaurant business as franchisees and they were ready to open an original concept. They had slowly developed a plan over many years of visiting restaurants all over North America and the world. Ideas they had collected and designs they had studied were worked out and refined here.

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Food & Wine Restaurant opened in November of 1999. The owners, Bob Stewart and Tom Pazianos had spent many years in the restaurant business as franchisees and they were ready to open an original concept. They had slowly developed a plan over many years of visiting restaurants all over North America and the world. Ideas they had collected and designs they had studied were worked out and refined here.

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Food & Wine Restaurant opened in November of 1999. The owners, Bob Stewart and Tom Pazianos had spent many years in the restaurant business as franchisees and they were ready to open an original concept. They had slowly developed a plan over many years of visiting restaurants all over North America and the world. Ideas they had collected and designs they had studied were worked out and refined here.

With a well-travelled background and a passion for locally grown produce, Andrew Saxon has been appointed Head Chef at Food and Wine Restaurant not so long ago.

With a well-travelled background and a passion for locally grown produce, Andrew Saxon has been appointed Head Chef at Food and Wine Restaurant not so long ago. Andrew returned to our restaurant after spending the previous 17 years abroad working as Head Chef in a number of iconic restaurants in London and Australia.

In his early years as an emerging chef, Andrew spent time at Vinnies Restaurant under the guidance of David Griffiths before taking over as Head Chef at the acclaimed ‘Paramount’. Andrew then decided to cross the Tasman to explore the gastronomic scene stepping into the Head Chef role

at the well-regarded Justin Winery. Not ready to stop there, Andrew then took his culinary skills to London where he continued to expand his repertoire. It was Andrew’s return to our country that offered a highly rewarding venture in his career, opening Firmino Restaurant in our city, with its further introduction in other states.

  • Pan Roasted Fresh Salmon $19
  • Yellowfin Tuna $24
  • Brasserie Fish du Jour (Market) $14
  • Confit of Duck $18
  • Fresh Brasserie Pasta $17.5
  • 1855 G. F. Swift Hanger Steak 29
  • Chicken Paillard 14
  1. Pan Roasted Fresh Salmon $19
  2. Yellowfin Tuna $24
  3. Brasserie Fish du Jour (Market) $14
  4. Confit of Duck $18
  5. Fresh Brasserie Pasta $17.5
  6. 1855 G. F. Swift Hanger Steak 29
  7. Chicken Paillard 14
  • Pan Roasted Fresh Salmon $19
  • Yellowfin Tuna $24
  • Brasserie Fish du Jour (Market) $14
  • Confit of Duck $18
  • Fresh Brasserie Pasta $17.5
  • 1855 G. F. Swift Hanger Steak 29

Our restaurant’s Pastry Chef, Holly Caporale, knows that summer is not the time to spend hours in the kitchen, not when sun, surf and sand call upon our heartstrings! At the same time, quality, freshness and flavor are elements to never compromise on when it comes to her sweet creations.

Our restaurant’s Pastry Chef, Holly Caporale, knows that summer is not the time to spend hours in the kitchen, not when sun, surf and sand call upon our heartstrings! At the same time, quality, freshness and flavor are elements to never compromise on when it comes to her sweet creations.

Our restaurant’s Pastry Chef, Holly Caporale, knows that summer is not the time to spend hours in the kitchen, not when sun, surf and sand call upon our heartstrings! At the same time, quality, freshness and flavor are elements to never compromise on when it comes to her sweet creations.

Our dedicated support team is available 24 hours a day, seven days a week and provides clients with immediate support with any issue.

Our dedicated support team is available 24 hours a day, seven days a week and provides clients with immediate support with any issue.

Our dedicated support team is available 24 hours a day, seven days a week and provides clients with immediate support with any issue.

Our dedicated support team is available 24 hours a day, seven days a week and provides clients with immediate support with any issue.

Our dedicated support team is available 24 hours a day, seven days a week and provides clients with immediate support with any issue.

Our dedicated support team is available 24 hours a day, seven days a week and provides clients with immediate support with any issue.

PERSONAL
$2474
  • 1 INSTALL
  • 25K VISITS/MO.
  • 10GB LOCAL STORAGE
  • UNLIMITED DATA TRANSFER
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PROFESSIONAL
$99
  • 10 INSTALLS
  • 100K VISITS/MO.
  • 20GB LOCAL STORAGE
  • UNLIMITED DATA TRANSFER
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BUSINESS
$249
  • 25 INSTALLS
  • 400K VISITS/MO.
  • 30GB LOCAL STORAGE
  • UNLIMITED DATA TRANSFER
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