Oakridge

Oakridge Restaurant is the gastronomic dining room of Oakridge Wines — a 1978-founded Yarra Valley winery, owned by the Zitzlaff family — and is the institutional anchor of Yarra Valley fine dining. Executive Chef Aaron Brodie runs an ever-evolving, seasonally changing menu with locally-sourced ingredients, committed to a hyper-local programme and growing his own ingredients in the kitchen garden visible from every seat. The restaurant has retained two hats in the Australian Good Food Guide 2025.

Brodie's cooking is contemporary Yarra Valley with deep regional sourcing. The five-course tasting rotates with the kitchen garden; signatures rotate but typically include a hand-cut Yarra Valley salmon tartare; a slow-cooked Yarra Valley Wagyu with native-pepper-leaf; a hand-rolled tagliolino with Yarra Valley black truffle; a wood-fired Murray cod with samphire; the famous 'kitchen-garden vegetable course' for the season's Oakridge produce.

The wine list is the deepest Yarra Valley cellar in any restaurant — 700 references with serious verticals of Oakridge LVS Chardonnay, Coldstream Hills Pinot Noir, Yarra Yering, Mount Mary, and a respectable comparative-Australian section.

The dining room and outdoor courtyard together hold ninety-six covers. Service is family-run.

Oakridge is the impress-the-client room in the Yarra Valley — the two-hat institutional pedigree settles the credibility question, the deep Yarra Valley cellar closes any wine-led conversation, and the kitchen-garden hyperlocal cooking is genuinely distinctive. Book the corner four-top by the kitchen-garden window.