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RE'EM RESTAURANT

snack

handmade dumpling, shiitake mushroom, chilli oil / 5

lamb belly skewer, cumin, house sriracha / 8

Coffin Bay oyster, rice wine mignonette / 6

Hainese chicken, crispy rice, mayonnaise /7

to start

char-grilled octopus, confit turnip, gochujung mayonnaise / 26

coldcut beef, pickled daikon, mizuna, garlic / 26

cauliflower, rice, pine nut, Sichuan pepper, cashew / 24

to follow

buckwheat ‘gnocchi’, mushroom ragu, doubanjiang / 35

swordfish, aged shaoxing emulsion, pine mushrooms / 35

Aurum duck breast, cucumber, peking sauce, duck leg dumpling / 40

sides

fermented olive vegetable fried rice / 13

garden salad, almond, black bean, balsamic dressing / 14

crispy eggplant, capsicum, Sichuan chilli relish (Don Ban Jiang) / 15

to finish

5 spiced poached fig, peanut crumble, rum and vanilla ice cream / 18

pineapple tart, caramalised pineapple, pandan, coconut ice cream / 18

honeycake, lees, pistachio, water bamboo ice cream / 19

snack

handmade dumpling, shiitake mushroom, chilli oil / 5

lamb belly skewer, cumin, house sriracha / 8

Coffin Bay oyster, rice wine mignonette / 6

Hainese chicken, crispy rice, mayonnaise /7

to start

char-grilled octopus, confit turnip, gochujung mayonnaise / 26

coldcut beef, pickled daikon, mizuna, garlic / 26

cauliflower, rice, pine nut, Sichuan pepper, cashew / 24

to follow

buckwheat ‘gnocchi’, mushroom ragu, doubanjiang / 35

swordfish, aged shaoxing emulsion, pine mushrooms / 35

Aurum duck breast, cucumber, peking sauce, duck leg dumpling / 40

sides

fermented olive vegetable fried rice / 13

garden salad, almond, black bean, balsamic dressing / 14

crispy eggplant, capsicum, Sichuan chilli relish (Don Ban Jiang) / 15

to finish

5 spiced poached fig, peanut crumble, rum and vanilla ice cream / 18

pineapple tart, caramalised pineapple, pandan, coconut ice cream / 18

honeycake, lees, pistachio, water bamboo ice cream / 19

snacks + 3 course set menu $100pp  – with wine pairing $160pp

snacks

lamb belly skewer, cumin, house made sriracha

handmade dumplings, shiitake mushroom, chiili oil

2019 Re’em Blanc de blanc

to start

chargrilled octopus, confit turnip, gochujung mayonnaise

2023 Re’em sauvignon

to follow

Aurum duck breast, duck leg dumpling, cucumber, peking sauce

2022 Re’em cabernets

to finish

caramelised pineapple tart, coconut, pandan

NV Wayward Child Bastion

snacks + 3 course set menu $100pp  – with wine pairing $160pp

 

snacks

lamb belly skewer, cumin, house made sriracha

handmade dumplings, shiitake mushroom, chiili oil

2019 Re’em Blanc de blanc

to start

chargrilled octopus, confit turnip, gochujung mayonnaise

2023 Re’em sauvignon

to follow

Aurum duck breast, duck leg dumpling, cucumber, peking sauce

2022 Re’em cabernets

to finish

caramelised pineapple tart, coconut, pandan

NV Wayward Child Bastion

RE’EM RESTAURANT

Led by head chef Abe Yang and guided by culinary consultant Mark Ebbels, the restaurant celebrates Helen and Joey’s Chinese heritage. At the beating heart of the kitchen is the wood-fired grill, underpinning many of the hot dishes and adding another layer of flavour and complexity to the creative cuisine. Other dishes champion raw produce served at the peak of its season, married with a myriad of Asian flavors to let each ingredient sing. Re’em’s menu is delivered by a first-rate front-of-house team, led by venue manager Darren Fraser, a finalist for the ‘Service Excellence Award’ in the Good Food Guide 2024. The menu specifically curated to complement Helen & Joey’s contemporary wines. The 80-seat dining room is bathed in natural light, adorned with warm timber furnishings. Intimate booths and a shaded balcony offer panoramic views of Victoria’s wine country. experience.

The 200-acre estate complete with an ornamental lake and fountain provides an impressive backdrop whilst diners feast. With floor-to-ceiling windows, natural light floods the 80-seat dining room, and warming hues from timber furnishings make for the perfect place to enjoy a long leisurely lunch or elegant evening meal. Intimate, light-filled booths also allow for sweeping views of Victoria’s famed wine country, as well as a shaded balcony for visitors who want to savour the summer sunshine or crisp country air. 

Lunch: Thursday – Monday 12pm – 3pm  

Dinner : Friday & Saturday 5:30pm – 7:30pm

  • Please note that on Public Holidays, a 15% surcharge applies

Unfortunately due to your age we will not be able to grant you access to our website

To book for family or friends please call or email us directly: 

hello@hjestate.com.au

0452 240 616