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.

Weekend Lunch Menu

two courses plus snacks $80pp | wine pairing $35pp

three courses plus snacks $100pp | wine pairing $45pp

to start

chilli crab, egg custard, water chestnut, mantou toast

2024 Wayward Child chardonnay

drunken chicken, ginseng, cucumber, garlic

2024 Wayward Child pinot gris

asparagus, black bean, silken tofu, fermented mustard greens

2023 Re’em sauvignon

to follow

buckwheat ‘gnocchi’, mushroom ragu, doubanjiang

2020 Wayward Child pinot noir

snapper, lotus root, chrysanthemum, caper

2022 Re’em chardonnay

beef short rib, capsicum, cashew, garlic shoots

2022 Re’em cabernets

to finish

moon cake tart, cherry, red bean, wormwood

late harvest merlot

snow skin cake, raspberry, walnut, white chocolate

NV demi sec rosé

mango pudding, passionfruit, coconut, coriander

NV demi sec rosé

after lunch drinks

NV Wayward Child Bastion, orange, cinnamon / 16

Valdespino Pedro Ximenez / 14

Amaro Averna / 12

Late Harvest merlot / 16

Weekday Lunch Menu

Available Monday, Thursday and Friday

snacks

handmade dumpling, shiitake mushroom, chili oil / 5

glazed pork rib, pickled fennel, dill / 8

octopus gilda, cucumber, guindillas / 8

to start

chilli crab, egg custard, water chestnut, mantou toast / 26

drunken chicken, ginseng, cucumber, garlic / 25

asparagus, black bean, silken tofu, fermented mustard greens / 25

to follow

buckwheat ‘gnocchi’, mushroom ragu, doubanjiang / 36

snapper, lotus root, chrysanthemum, caper / 45

beef short rib, capsicum, cashew, garlic shoots / 45

sides

fermented olive vegetable fried rice, spring onion / 13

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

kipfler potato, Sichuan pepper salt, butter / 15

to finish

moon cake tart, cherry, red bean, wormwood / 19

snow skin cake, raspberry, walnut, white chocolate / 20

mango pudding, passionfruit, coconut, coriander / 21

after lunch drinks

NV Wayward Child Bastion, orange, cinnamon / 16

Valdespino Pedro Ximenez / 14

Amaro Averna / 12

Late Harvest merlot / 16

Dinner Menu

Available Friday and Saturday nights

snacks + 3 course set menu $100pp

with wine pairing $145pp

snacks

glazed pork rib, pickled fennel, dill

to start

chilli crab, egg custard, water chestnut, mantou toast

2023 Wayward Child chardonnay

to follow

glazed beef rib, garlic shoots, capsicum, cashew

2022 Re’em cabernets

to finish

mango, passionfruit, coconut, coriander

NV demi sec

VEGETARIAN DINNER MENU

snacks + 3 course vegetarian set menu $100pp

with wine pairing (100ml each) $160pp

snacks

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

snow skin cake, raspberry, walnut, white chocolate

NV demi sec

Restaurant Hours

Open from Thursday to Monday

Lunch Hours

12pm – 5pm (last booking 3pm)

Sunday extended hours 12pm – 7pm (last booking 5pm)

Dinner Hours:

Friday and Saturday nights 5:30pm – 9:30pm (Last booking 7:30pm)

Bookings can be made using the link below.

Please note: We are closed on Christmas Day and Boxing Day.

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

Stay up to date with the latest news, events and offers at Re'em Yarra Valley Hotel, Restaurant and Helen and Joey Estate Cellar Door.

OPENING HOURS

Cellar Door
7 days a week
11am - 5pm

Restaurant
Open Thursday - Monday

Open for Lunch
12pm - 5pm (last booking at 3pm)
Sunday extended hours 12pm - 7pm (last booking 5pm)

Open for Dinner
Friday and Saturday nights
5.30pm - 9.30pm (last booking 7.30pm)

INFORMATION

VISIT US

12-14 Spring Lane, Gruyere, Vic, 3770

1800 989 463

re_emrestaurant@hjestate.com.au

The liquor Licence No. 32807369. Victoria | Liquor Control Reform Act 1998:

WARNING – Under the Liquor Control Reform Act 1998 it is an offence to supply alcohol to a person under the age of 18 years (penalty exceeds $19,000); For a person under the age of 18 years to purchase or receive liquor (Penalty exceeds $800).

Never ceded, the land we farm is Wurundjeri land. Always was, always will be.

Restaurant

Re'em Yarra Valley

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