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

only 5 minutes from daylesford

Located Just five minutes out of Daylesford in Musk on top of the Great Dividing Range Passing Clouds offers a holistic winery experience. Our cellar door and dining room boast views over the vineyard and winery to be enjoyed while tasting our Macedon and Bendigo wines, perhaps accompanied by lunch slow roasted over coals.

cellar door

Our cellar door is open seven days from 10am-5pm, join us for a tasting of all our current release wines perhaps complemented by a casse-croûte of local charcuterie and cheese.

Tasting fees apply on Public & School Holidays as well as groups of seven or more which require a booking. Tasting fees are redeemable on purchase. Please note, we are a small cellar door and cannot cater for large buses.

Closed - Christmas Day, Boxing Day, New Years Day.

dining room

Our goal is to make wine for the people who drink it, superb wine that should be shared with excellent and thoughtful food in the company of family and friends. It seems natural therefore to offer this experience at our cellar door, which is why we created the dining room at 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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