Bon Appétit

Dine with us at Gracie’s Restaurant located within our historic 1842 homestead or on those balmy days and nights perhaps you would prefer to enjoy our outdoor deck.

Either way you will be looking out on to some picturesque scenery during the day and spectacular starry skies at night whilst dining out on culinary delights.

Our Director of Food, Jonathan Alston and his kitchen team will present you with a delicious seasonal menu spotlighting regional produce. Jonathan’s international experience extends to two 3-Star Michelin awarded restaurants including Marco Pierre White’s famed restaurant. Together with his kitchen team, he brings a culinary flair to your dining experience at Gracie’s Restaurant.

We also have private dining spaces available for intimate gatherings and large get-togethers. 

About The Chef

Jonathan honed his culinary skills on the international food scene, working for Marco Pierre White at The Restaurant (UK) and Michel Guerard at Les Pres D’Eugenie (FR). Both establishments are 3 Michelin Star awarded restaurants.

On his return from Europe, Jonathan was approached to be Executive Chef of the iconic restaurant, the Stokehouse. In his first year at the helm, the Stokehouse was awarded two Chefs Hats by The Age Good Food Guide, an unprecedented achievement in the restaurant’s decade long history. He later took up the Executive Chef position at Baby for The Lucas Group to rave reviews. Italy 1 and Scusami Italian Restaurant are other notable Melbourne restaurants that Jonathan has headed.

Now a Tallarook local, Jonathan works with local producers at every opportunity. His menus are driven by in season produce, some of which are grown on his nearby farm.

High Tea

On selected Sundays throughout the year, Flowerdale Estate hosts a sumptuous High Tea. Three tiers of exquisite sweet and savoury sensations, each of which are lovingly made inhouse by our chefs, await you.   

Delight in everything that has made high tea a much-loved tradition – ribbon sandwiches, bite sized sausage rolls and other savoury morsels, petite desserts and of course, scones, jam and cream. Choose from a selection of organic teas and herbal infusions or enjoy bubbles and pimms and lemonade for an exquisitely regal touch.   

Pallet Picnics

Our whimsical pallet picnics are perfect for bringing a little magic to your bridal or baby shower, birthday or “just because” event. Set privately amongst the rolling hills of our picturesque gardens, your guests will enjoy a perfectly curated grazing menu whilst sipping away on a beverage of your choosing. 

From corporate wellness retreats, product launches and new motor vehicle showcases to sunrise yoga, milestone celebrations and pallet picnics under the shade of a beautiful gum tree, our team collaborate and create unforgettable experiences for you.

Open air cinema under a country moon, a mad hatter’s kids high tea that has little faces smiling wider than the Cheshire Cat himself, live bands on the lawn and specially themed dining for Mother’s Day, Father’s Day and other festive occasions are some of the regular, eagerly anticipated events on the Flowerdale Estate calendar. 

- Our Menu -

Flowerdale Estate Shared Entrée Platter $15pp (4 guests +)

Zucchini Flower Fritters – Calamari Fritti – Kasundi Chicken – Duck Parfait

Seared Lakes Entrance Scallops

Tomato, fennel & cured citrus dressing

Charcuterie Board for 2

Kilmore Meat Room salamis, shaved prosciutto, marinated bocconcini, olives, parmesan, rosemary crostini, tomato relish

Parfait of Duck

Rutherglen muscat & blood orange relish, toasted brioche

House–Smoked Tasmanian Ocean Trout

fennel, witlof slaw, Hass avocado, lemon confit, horseradish

Pakora Spiced Zucchini Flower Fritters (VG, GF)

with a smoked harissa kasundi relish

Tempura King Prawns (GFO)

ponzu dressing, fresh lime

Calamari Fritti (GFO)

herb aioli, lemon, wild rocket

The main attraction

Main Dishes

Pakora Spiced Zucchini Flower Fritters (VG, GF)

with a smoked harissa kasundi relish

Tempura King Prawns (GFO)

ponzu dressing, fresh lime

Calamari Fritti (GFO)

herb aioli, lemon, wild rocket

Seafood Linguine

king prawns, rockling, salmon, mussels, chilli, parsley, citrus crumb

Atrium Farm Tallarook Rib Eye 450g (GF)

creamed potato, wild mushrooms, bearnaise sauce

Roasted Rack of New Season Lamb (GFO)

Gippsland lamb, ragu of lamb wrapped in rainbow chard, butternut ratatouille

Herb Chicken Caesar Salad

baby cos, slow poached farm egg, croutons, crispy bacon, parmesan

Indian Spiced Chicken Curry (VO)

tomato kachumber, steamed basmati rice, coriander, fresh chilli, papadum (Vegetarian Option Main – $26)

Tallarook Beef Ragù

house made fried gnocchi, fresh basil, Grana Padana

Ale Battered Rockling Fish Fillet & Crispy Chips (GFO)

smashed buttered peas, tartare sauce

Grilled Kingfish Fillet

Blood orange, fennel & asparagus salad

sweet and savoury


Crème Brûlée (GF)

with caramel crust

Pavlova (GF)

with passionfruit, berries, double cream

Hot Cinnamon Sugared Churros

with warm hazelnut chocolate fondant

Ooozing Callebaut Chocolate Lava Cake

with house churned vanilla ice cream

Platter of 3 Artisan Cheeses for 2

lavoche, quince paste, fresh pear & dried fruits

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    Meet the farmers, growers and makers of our local community that help to bring that special ‘something’ to Flowerdale Estate.

    Producer Profiles

    📸 Joely Mitchell
    Atriem Farm - Tallarook

    Stephan Koch of Atriem Farm in Tallarook has gone to great lengths and is passionate about producing high performing Murray Grey cattle for the commercial beef industry. His emphasis is on fertility, carcase quality and temperament.