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The Chef


British born chef Simon Arkless' culinary career started in London at OXO and Harvey Nicholls' ‘Fifth Floor’ Michelin star restaurants. Several years later he married talented Australian Chef, Cait Mitchelhill and they decided to move home to Australia to bring up their young family. They soon established a strong reputation and following at The Elbow Room, Essendon;  Comme, Melbourne; and The Prince, St Kilda. In 2012 Simon moved to North East Victoria and joined the team at Terrace and All Saints Estate as Head Chef.  

Simon's menus are constantly evolving, influenced largely by fresh seasonal produce grown close by or a little farther afield and his European heritage. Since taking over the stoves at Terrace, he has re-written the culinary landscape of the Rutherglen Wine Region and draws customers from all over Australia to enjoy his intelligent, delicate and beautiful dishes.

 

The Wine & Food Dream


Owners Eliza, Angela and Nicholas Brown, had a dream to build the reputation of Terrace to match the high quality of their All Saints Estate wines.

In 2013 this dream became reality when the very first Good Food Guide ‘Chef’s Hat' was awarded to Terrace restaurant at All Saints Estate. Since receiving this great honour Terrace has been awarded a Chef’s Hat for three consecutive years. In addition to these praises, Simon’s visionary cooking style has been commended the Australian Gourmet Traveller ‘Top 100’Restuarauntas in Australia' since 2014. For a small regional restaurant this result was outstanding. 

Nestled between our Heritage Listed Cellar Door and one of our older Shiraz vineyard blocks, the open air 60 seater offers a breathtaking rural outlook of vines, statuesque trees and the immaculate grounds of the Estate. Enhancing  Pairing it with an equally warm, friendly and informed service has enhanced its relaxed aesthetic. Our front of house team brings a wealth of food and wine knowledge and warmth to the dining experience. We pride ourselves at on continuing to offer a consistently high standard of food and wine for our guests. 

  

 
 
 

The Menu


Through The Terrace menu, which changes regularly, the restaurant commits itself to creating French influenced cuisine with the finest quality ingredients, along with an intense focus on impeccable guest service. The next part of the ‘wine and food’dream is to be totally self sustainable with all produce coming from the surrounding land of the estate.

All Saints Estate grown lamb, pork and fresh eggs are only meters from paddock to plate. Our green credentials and minimal waste are important to our team; all organic waste is fed to the winery animals or used as compost on the 80 yearold vines.

> View sample Menu
> View sample Kids Menu
> View sample Wine List

 
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