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Restaurant
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RE’EM RESTAURANT
Spearheaded by Helen & Joey Estates’ namesake founders and advised by respected culinary consultant Mark Ebbels (previously of The Fat Duck, Bacchanalia, TarraWarra Estate), the restaurant offers a menu that honours Helen and Joey’s Chinese heritage, with premium seasonal Australian produce at its cornerstone. Its distinctive dishes are brought to life by head chef Abe Yang (TarraWarra Estate & Levantine Hill), who has collaborated with Ebbels to deliver a unique culinary experience in the Yarra Valley.
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, and has been designed to pair perfectly with the estate’s new world wines. 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 Yang and Ebbel’s creative cuisine. Other dishes will champion raw produce served at the peak of its season, married with a myriad of asian flavours to let each ingredient sing.
Lunch: Thursday – Monday 12pm – 3pm
Dinner : Friday & Saturday 5:30pm – 7:30pm
Spearheaded by Helen & Joey Estates’ namesake founders and advised by respected culinary consultant Mark Ebbels (previously of The Fat Duck, Bacchanalia, TarraWarra Estate), the restaurant offers a menu that honours Helen and Joey’s Chinese heritage, with premium seasonal Australian produce at its cornerstone. Its distinctive dishes are brought to life by head chef Abe Yang (TarraWarra Estate & hatted Levantine Hill), who has collaborated with Ebbels to deliver a unique culinary experience in the Yarra Valley.
“Working with Helen & Joey on this venture has been a true honour. The challenge of blending their heritage with innovative culinary techniques and local produce has forged a truly unique dining experience. It’s a privilege to help craft a menu that marries tradition with creativity in the Yarra Valley.” – Mark Ebbels.
From Monday-Sunday, 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, and has been designed to pair perfectly with the estate’s new world wines. 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 Yang and Ebbel’s creative cuisine. Other dishes will champion raw produce served at the peak of its season, married with a myriad of asian flavours to let each ingredient sing.
