Set amongst 66 acres of vineyards and orchards in the goldfields of Victoria, the Bress farm turns out wines, ciders, and all sorts of produce, from olive oil to bush honey. Their cellar door is open weekends and public holidays for shopping, tastings and free winery tours. From spring through to autumn the Bress kitchen serves up a different three-course lunch each week with seasonal, locally sourced produce.
The 'Bresstaurant' seating is both indoors in the engine room, and al fresco.
There's no dining from October to May, but they’ve still prepared something delicious to accompany their wines and ciders. The Bress team has joined forces with Michael Nunn, a Ballarat chef who’s picked up some serious skills in France and specialises in small goods. His recent workshop at Bress has them dishing out some house-made charcuterie – salamis and rillettes – with bread baked fresh each morning.
|Venue name:||Bress Wine, Cider and Produce||Contact:|
3894 Calder Hwy
|Opening hours:||Sat & Sun 11am-5pm|