1. Cellar Door

We finished building our environmentally / eco-friendly cellar door in 2021. It is zero net carbon and powered by solar PV and thermal. Second to our passion for wine is our passion for sustainable building design and materials, as well as renewable energy.

Thermal modelling on our cellar door, which is partially sunk into a hillside, shows a mean annual temperature of around 22℃. Part of our aim in building this cellar door is to show people that building sustainably needn’t cost the earth and ongoing energy cost can be minimal. You’ll be amazed to learn that the whole build was done for $275,000! Plus our average energy bill is just $200 (bearing in mind our kitchen is all electrical), because we use the solar PV whilst we are open and then pump the rest back into the grid.

Our beautiful Kauri pine tables were crafted by Roger Dyer, a Ballarat artisan and long time friend, from old vinegar vats. You’ll also be treated to amazing views over the upper Onkaparinga Valley. You’ll see orchards, vineyards, pastures, kangaroos, cattle, native birds plus be “up in the clouds” on a wet, wintry day, or in amongst it on a sunny day with nature all around!

Lunch at Tilbrook Estate

Enjoy lunch by the fire in the cooler months in our beautiful cellar door with amazing views or relax outside during the warmer months. We are now open Saturdays, Sundays and Public Holidays for tastings and sales and we serve stone cooked pizzas, made by internationally awarded pizza guru, Enrico Sgarbossa, between 12 and 3.30pm on weekends. Read here for an amazing review of the cellar door, the food and the wine.

Bookings are highly recommended. Based on experience we have allowed up to 2 hours for a lunch booking. Please book here for for groups less than 7 people and if you would like to do a tasting followed by lunch. If you would like to book a birthday party, special occasion party or wedding please contact us direct with the form on that page. If you want to make a last minute booking on the day, after we open, you can ring us on 0419007401 and we will try to fit you in.

For Mothers Day lunch please book via the below book now button. Bookings start at 11.00 am and go through till 2.45pm. Each booking slot has a maximum number of people so get in early to get the time you want!

Autumn Menu

Sharing Plates

$15    Arancini / mix of mushroom, pumpkin and cheese (4 pieces)

$12   Sourdough House made bread / Garlic butter ( 2 pieces ).

$15.  Antipasto / Mix of salami and Cheeses board served with our homemade sourdough bread (pp)

Pizza

$24    Margherita / Tomato, fior di latte mozzarella, fresh basil emulsion (add buffalo $6) (veg)

$24    Vegan Margherita / Tomato, Home made Tofu emulsion, Basil (vegan)

$29    Lasagna / Sugo di pomodoro, fior di latte mozzarella, home made beef ragu, besciamelle sauce, parmigiana

$29    Diavola / Tomato, fior di latte mozzarella, casalingo salami, local made chili salsa emulsion.

$29    Capsicum / Organic roasted capsicum cream, ricotta and feta, toasted almond & chili honey drizzle (veg)

$29    “Gozleme” calzone / Fior di latte mozzarella, organic spinach , sumak , ricotta and feta, lemon dressing. (veg)

$29    Cotto e Carciofi / Tomato , fior di latte mozzarella, triple smoked ham, grilled artichoke.

$29    Romana / Tomato , spanish anchovies , capers, olives, confit garlic, oregano.

$6      Home made Gluten free base available.

$5      Add salami / cheeses.

Pasta
$29    Special pasta of the week, please ask the waiter.

Salad
$18     Beetroot Salad/ Beetroot, buffalo mozzarella and toasted almonds.

$15     Organic Spinach and pear salad with balsamic vinegar and Feta cheese .

Dessert
$5        per scoop / Local made GELATO Vanilla or Dark chocolate.

$20      Calzone with Nutella .

$10.      “Affogato” Vanilla gelato with espresso coffee.

To Our Valued Customer, Please note that a payment processing fee is added to card payments. On Public Holidays, a 20% surcharge will apply to all bills .