Dining Room

Our Dining Room is open Friday-Monday for lunch. Reservations are essential.

Lunch at Passing Clouds

A place to share food, wine and stories with family and friends.

Welcome to the Passing Clouds Dining Room, you can join us for lunch on Friday to Monday enjoying our fixed three course shared La Famiglia menu at $85 per person.(15% surcharge will apply on a Public Holiday).

Lunch at Passing Clouds is where you can enjoy food from chef Cameron McKenzie and wines made by Cameron Leith in beautiful surroundings at the estate vineyard in Musk.

Our kitchen is predominately powered by charcoal and wood, with our main focus being the use of our charcoal fire pit. Our shared menu consists of a selection of shared starters, meat from our fire pit as the main event with seasonal sides and something sweet to finish.

Children are more than welcome to dine, but please be aware that no reduction in menu size or price is available as we do not offer a little people’s menu option. If you would like to bring your children, please include them in the final number of people you are booking for and purchase a menu for them. Unfortunately due to space restrictions in the dining room prams/strollers and highchairs cannot be accommodated.

 We look forward to welcoming you to Passing Clouds.

To make a booking and

browse available dates and times please clickHERE

Dining Options:

Friday, Saturday, Sunday & Monday - three course fixed shared menu - Entree, Main & Dessert $85pp

Friday & Monday - all diners will be offered their choice of two course fixed shared menu - Entree & Main $70pp OR three course fixed shared menu Entree, Main & Dessert $85pp

Please note: The two course option is not available on weekends or public holidays.

For bookings of more than 7 guests please contact us via emailfeast@passingclouds.com.au

For further information email : feast@passingclouds.com.au or call 5348 5550 Friday - Monday.

REVIEWS -The Age Good Food Guide 2024

14.5/20 Simple, convivial and generous

''All you need to do here," the waiter declares, "is choose the wine." It's true; this charming small winery is a menu-free zone. Take a seat in the bright and airy dining room, order an elegant cool-climate pinot and a bounty of colourful plates will arrive at your table...'

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.