Our Cellar Door is open 7 days a week 10am - 5pm for tastings and wine sales
Due to current restrictions we are only allowed to accomodate 7 guests in our Cellar Door at one time.
Thank you for your understanding.
Terra e Fuoco – Earth and Fire, it is with great excitement that we launch our new, five course lunch menu. Seating is of course limited due to restrictions, and we will only be doing this for the next little while so we suggest you book early.
The menu has been thoughtfully created by our Head Chef Cameron McKenzie to allow diners a unique insight into cooking over our famous charcoal fire pit – ‘Prometheus’. Our Head Winemaker Cameron Leith will be assisting you personally with your wine choices as we celebrate our grapes from the ‘terra’ of the Macedon Ranges and Bendigo regions. The Terra e Fuoco dining experience is available Saturday and Sunday lunchtimes until the end of July at $120 per person. Bookings are essential.
Our dining room is offering our La Famiglia at home take away service.
Welcome to our 3 course La Famiglia 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.
Price: $95 for Two, $180 for four, $270 for Six
Orders must be place via phone
call Murvet on 0455 020 382 wednesday to sunday 10am - 4pm
please note if you are ordering for friday, it must be done by 11am friday, pick up only from Passing Clouds from 2pm - 5pm.
Free delivery for 3460/3461 postcodes (only saturday & sunday) or pick up available from the Dining room
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.