The most significant thing about the food at The Zin House is where it comes from – simply, as close as possible. After that we do as little as possible. No foams, no droplets, no smears, no deconstruction, no stacks, no tweezer arrangements. Just real food cooked freshly, from scratch.
View this weeks menu:
Sat five course set menu $88 per person, optional cheese course, optional $42/$48 wine matched flight
Fri | Sat | Sun | Mon five course set menu $88 per person, optional cheese course, optional $42/$48 wine matched flight
Check out our producers page for more information about others who supply us.
The garden is heavily planted with herbs, salad greens and seasonal additions. We get honey from our own hives (looked after by the fabulous Grahame) , eggs from our chooks and make constant raids on the properties orchards. There are major new plantings of figs, feijoas, blood plums, quinces, blood oranges, lemons, limes and persimmons – these will take a little while to yield yet.
The garden and farm produce is our greatest joy, it underpins the whole ethos of the restaurant – authenticity, generosity and quality. There are a few times each year when you can join us for Open Kitchen and Garden days – these are listed on the events calendar.
Friday 18th August:
Truffle & Zinfandel Dinner with Jeremy Metivier & David Lowe
Zin House head chef Jeremy Metivier & Lowe Wines head winemaker David Lowe present a five course dinner featuring fresh truffles alongside Zin’s from here and around the world. A one off.
To view the menu click here