• TEL: (03) 5348 5550
  • 30 RODDAS LANE, MUSK, VIC, 3461
  • TEL: (03) 5348 5550

Our Cellar Door is open 7 days a week 10am - 5pm


due to COVID - 19 regulations we can only accomodate 7 persons at a time. Thank you for your understanding.

Dining Room


Our Dining Room will re-open Friday 25th Septemeber 2020.

We're Bringing La Famiglia back home!

You will be able to dine in and enjoy our three course shared 'Feed me' lunch menu which we are known and loved for.

all food cooked over the coals and now can be enjoyed in our dining room overlooking the vineyard.

$75 per person

Two Sittings available at 12pm and 2.15pm.

Groups no larger than 4

Bookings essential.

Winemaker's at home menu

Welcome to our  winemaker's at home menu.

Available friday, Saturday and Sunday

All food cooked directly from the coals, packaged with love for you to enjoy in your own Dining Room.

shared chicken main course from our charcoal fire pit with garnishes, something sweet to finish and a bottle of wine at

$30 per person. (2 guest minimum)

A salumi and cheese box can be arranged at an additional cost.

Orders must be place via phone 

call 0455 020 382 wednesday to sunday 10am - 4pm

pick up only from Passing Clouds 


We offer a la famiglia style lunch which is more like having lunch at a friend's house than going to a restaurant. And just like having lunch at a friend's house, it's nice to let them know you're coming over. Given that it's not a huge space, we can't always cater for unannounced guests, so please give us a call and let us know you're coming so we can make sure there's plenty of food to go round.

Our dining room is open Thursday to Monday for lunch from 12 noon. On Saturdays and Sundays we have our fixed price feed me menu at $60 per head. For bookings of 6 people or more we require the three course la famiglia style menu for the whole table - a selection of the whole menu, sharing style at $60 per person. Bookings are essential to avoid disappointment.

On Mondays we offer a Winemakers Lunch comprising of two courses - shared main, sides and cheese including a glass of vino. (excluding public holidays).

On public holiday weekends we only offer a fixed three course shared menu at $70 per person and we are closed Christmas Day, Boxing Day & New Years Day.

PS. We have chosen not to offer tea and coffee. As we are a winery, the focus of our dining room is to showcase our wines and essentially is an extension of our cellar door. Coffee is especially demanding on one's palate and takes away from the wine we hope you're enjoying. As winemakers and not restaurateurs, we appreciate your understanding!

the dining concept

Down in the winery, every Friday during vintage, we would all look forward to lunch. Because it was 'Spit Day'. Each of us took turns in supplying meat, bread, salad, vegetables and of course, wine.

The meat always changed. One week it was pork, next it would be lamb, beef and then chicken. Graeme brought a stunning four pound rainbow trout he'd caught in Tasmania one day. It was then carefully prepared and placed on the spit over the heat for an hour or so until it was cooked to perfection.

The fresh bread, salad and vegetables were brought to the table along with a bottle or two concealed in brown paper bags to taste blind and quiz one another of the wine's true identity - the moment we'd been waiting for all week - let the feasting begin.

We wanted to share this experience with everyone and the Dining Room at Passing Clouds captures this ‘la famiglia’ style of eating. Our little 10 gallon drum converted spit roast wasn't up for the task so we've upscaled in a big way and brought in a beastly half tonne charcoal fire pit we've dubbed 'Prometheus'.

(Prometheus was a Titan in Greek mythology who stole fire from Mount Olympus and gave it to mankind. What a legend.)

As our style was far from polished, (we're winemakers after all, not chefs), we would need some help so we could realise our concept in full and we were blessed when our friend Chef Cameron McKenzie joined the team.

Once the fire is built each morning, Cameron selects cuts of meat from locals farmers and sets them slowly rotating over the specially sourced charcoal.


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