Time Out says
An award-winning winery with a rustic heart, Passing Clouds feeds visitors with élan. The “feed me” menu is a family-style affair taking a good deal of its inspiration from the organic veggie patch, while the fire engine-red meat slicer is responsible for salumi with toasted bread and pickles. Lunch here will be protein cooked over coals in the half tonne charcoal fire pit - maybe a half chicken served with peas, prosciutto and salsa verde, or rump cap with chickpeas, cavolo nero and tomato. There will be cheese, and dessert but no coffee or tea, because it interferes with the wine-appreciating palate - which makes sense, as you’d be a mug not to go for the matched wines option featuring their amazing cool climate pinot noir and cabernet sauvignon.