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To book for family or friends please call or email us directly:
hello@hjestate.com.au
0452 240 616
Available Monday, Thursday and Friday
snack
handmade dumpling, shiitake mushroom, chili oil / 5
glazed pork rib, pickled fennel, dill / 8
Coffin Bay oyster, rice wine mignonette / 6
Hainese chicken, crispy rice, mayonnaise / 7
to start
char-grilled octopus, confit turnip, gochujang mayonnaise / 26
coldcut beef, pickled daikon, mizuna, garlic / 25
cauliflower, rice, pine nut, Sichuan pepper, cashew / 24
to follow
buckwheat ‘gnocchi’, mushroom ragu, doubanjiang / 36
swordfish, aged shaoxing emulsion, pine mushrooms / 45
beef short rib, capsicm, cashew, garlic shoots / 45
sides
fermented olive vegetable fried rice / 13
garden salad, almond, black bean, balsamic dressing / 14
kipfler potato, Sichuan pepper salt, butter / 15
to finish
rice porridge, ginger, hazelnut mousse, grilled mandarin / 19
pineapple tart, caramalised pineapple, pandan, coconut ice cream / 18
honeycake, lees, pistachio, brown rice and malt ice cream / 19
Available Friday and Saturday nights
snacks + 3 course vegetarian set menu $100 pp – with wine pairing $160 pp
snacks + 3 course set menu $100pp – with wine pairing $160pp
snacks
glazed pork rib, pickled fennel, dill
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
glazed beef rib, garlic shoots, capsicum, green mizuna
2022 Re’em cabernets
to finish
caramelised pineapple tart, coconut, pandan
NV Wayward Child Bastion
VEGETARIAN
snacks
sweetcorn skewer, house made sriracha mayo, grana Padano
handmade dumplings, shiitake mushroom, chilli oil
2019 Re’em Blanc de blanc
to start
cauliflower, rice, pinenut, Sichuan pepper
2023 Re’em sauvignon
to follow
buckwheat ‘gnocchi’, mushroom ragu, doubanjiang
2022 Re’em chardonnay
to finish
rice porridge, ginger, hazelnut mousse, grilled mandarin
2017 Late Harvest sauvignon semillon
WEEKEND LUNCH
Available Saturdays and Sundays for lunch
two courses plus snacks $80pp | wine pairing $45pp
three courses plus snacks $100pp | wine pairing $60 pp
to start
char-grilled octopus, confit turnip, gochujung mayonnaise
2018 Alena chardonnay
coldcut beef, pickled daikon, mizuna, garlic
2023 Unicorn pinot gris
cauliflower, rice, pine nut, Sichuan pepper, cashew
2023 Re’em sauvignon
to follow
buckwheat ‘gnocchi’, mushroom ragu, doubanjiang
2020 Wayward Child pinot noir
swordfish, aged shaoxing emulsion, pine mushrooms
2022 Re’em chardonnay
beef short rib, capsicm, cashew, garlic shoots
2022 Re’em cabernet
to finish
rice porridge, ginger, hazelnut mousse, grilled mandarin
2017 Late Harvest sauvignon semillon
pineapple tart, caramalised pineapple, pandan, coconut ice cream
NV Wayward Child Bastion
honeycake, lees, pistachio, brown rice and malt ice cream
el candado Pedro Ximenez
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
To book for family or friends please call or email us directly:
hello@hjestate.com.au
0452 240 616