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On the Menu
The cellar door is open daily from 10am to 4.30pm (closed on Christmas Day and Good Friday).
Be Tempted by the Taste of Barossa
The traditional tastes of the Barossa have added significance at BVE.
As well as hosting the full range of BVE wines for tasting and purchase, our cellar door dining area offers visitors an opportunity to enjoy some of the finest fresh Barossa produce.
Our luncheon platters include smallgoods, cheese, fruits and bread which have been sourced from local producers who are as passionate about the quality of their products as we are about our wine.
According to BVE Venue Manager Tom Fotheringham, the regional fare allows visitors to explore the distinctive characters of Barossa food and wine in the stylish surroundings of the cellar door.
"It’s the perfect way to discover the delights of the Barossa," he said.
"We have developed a wonderful partnership with our local producers who are really committed to the region and its special features.
We know them all well and they really excited to be involved in this focus on regionality."
The menu offers two platters – a cheese version at $30 featuring cheese, fruits and bread, and the $30 Estate platter, which includes a selection of smoked meats, cheese, pickles vegetables, relishes and fresh bread.
During Autumn and winter our Soup of the Day, served with lightly chargrilled sesame bread from the Lyndioch bakery, is available at $12.
Also on offer is the Trio of Dips at $25 which features a selection of 3 Esatate made dips including spicy carrot, Tzatziki and a Beetroot dip plus olives
Some of the renowned local producers include:
- Maggie Beer’s signature Pheasant Farm Pate is made right down the road at the Pheasant Farm.
- Linkes Butchers, which continue the tradition of preparing smallgoods in their own smokehouse.
- Family owned Lyndoch Bakery uses recipes and methods handed down from baker to baker to produce its hand-made, European-style breads.
- Zimmy’s Barossa Valley Produce makes relishes and pickled dills in the same way as their great-grandparents.
- Barb Buggy’s authentic, hand-rolled "Barossa Bark" has a unique style with the nigella seeds creating their own "love in a mist".
- Aged from trees planted in the Barossa Valley in the 1970s, Torzi Matthews’ Kalamata olives are bursting with unique flavour.
- Barossa Valley Cheese Company’s cheesemaker, Victoria, specialises in soft white mould and washed rind cheeses and is rapidly gaining a great reputation for her Wanera, a mild cheese with a velvety, creamy texture.
- Gully Gardens provide hand-picked, dried fruit and nuts grown on their property in Angaston.
