Saturday & Sunday 11 - 5

COVID-19 Special Opening Hours

We are currently offering our delicious wood-fire pizzas for take-away on weekends along with our wine.

We are taking bookings for a special Tasting + Lunch experience available from Saturday 6th June.

For more information, please check our COVID-19 STAGE 2 EXPERIENCE page.

Wednesday - Sunday & Public Holidays

Our kitchen is open from 11am until 2:30pm on weekdays or until 4pm on weekends and until 2:30 pm on public holidays.

Using seasonal and local Adelaide Hills produce, our head chef Bradley Perrot offers a fresh and flavoursome lunch menu. Choose from shared tapas plates, platters, sweet treats and our signature gourmet wood-fire pizzas. Top it off with a delicious drop of Anderson Hill wine or beer.

We cater for gluten free, dairy free, vegetarian and vegan dietary requirements.

Dining Area

We offer indoor seating in our dining room, or if the weather is nice, you can sit out on our deck or lawn area to soak up the views and sunshine. 


Bookings are essential.

If you have any special requests or seating preference please let us know at the time of booking. 

We accept group bookings for a maximum of 30 people on weekends and public holidays between 11am and 5pm. For larger numbers, please check our Functions page for more information about our private functions.

Facebook Reviews

"Absolutely great menu. Excellent quality, well presented food with best prices of any winery we've visited so far.Very friendly staff. If you enjoy a quiet, more romantic lunch, I'd go during the week, from Wednesday -Friday. The relaxed atmosphere, exceptional and varied menu, superb views , two gorgeous welcoming dogs AND great wines makes this winery a place to strongly recommend." --Jane Schoettgen

The Fork Review

"Lovely lunch on the deck with friends from the UK. So nice to patronise a quality business doing it tough after the Cudlee Creek fire which damaged a large amount of their vineyard Food, wine, friendly service, views, ambience all great. Recommended." -- David Everett