Conference Dining and Wine Menu

Our cuisine reflects the fact that at the weekend Stonelea is a private executive retreat. The menu features the best of fresh local ingredients - herbs and vegetables from the our kitchen garden, local salmon and trout, freshly baked pastries, venison, yabbies, Victorian beef, - Your delegates will appreciate the experience. We believe a more enjoyable stay translates into a more productive program.

Dining at Stonelea

There is no limit, there are no bounds: from catered meals on the banks of the Goulburn River and gourmet picnics during outdoor training sessions to pre-dinner drinks or breakfast on the hills overlooking distant Mt Buller.

Fine Dining Facilities

Acheron dining capacity - 120
Goulburn dining capacity - 40
Mountain View dining capacity - 70

Alfresco dining by the Goulburn River, on the hill over-looking Mt Buller, on the verandahs, in marquees by the rose garden...
Theme dinners from hosted wine dinners to gourmet BBQs
Fully licenced bar adjacent to lounge area, plus private bar in the Acheron banquet room.
Extensive Victorian wine list
Open fires
Wide country verandahs
Private dining rooms

Sample Conference Dinner Menu

Download the Conference Dinner menu in Adobe PDF (79kb)

Entrée

Homemade soup of the day served with savoury mini muffins

Thai beef salad with Asian vegetables and a spicy tomato and mango salsa

Semolina gnocchi with sautéed spinach and a chunky tomato and basil sauce

Seared calamari with rocket, five spiced chilli salt and a lime dressing

Tandoori chicken salad with seasonal fruits and a spiced yoghurt dressing

Pumpkin and ricotta crepes with sage butter

Asian style seafood with udon noodles and a rich spicy dressing

Mainfare

Herb-infused roasted chicken breast on creamy gratin potatoes with a capsicum coulis

Seared fillet of Yarra Valley Salmon on baked chat potatoes, baby fennel and a saffron beurre blanc

Fillet of local Buxton Trout on a bed of crisp seasonal vegetables, bok choy and a caper dressing

Summer vegetable risotto with shaved parmesan

Roasted loin of pork with pinenuts, baby spinach and a sweet juniper berry glaze

Teriyaki style lamb back strap on a herb potato rösti with wild mushrooms and a red wine jus

Seared porterhouse on potato mash, sautéed spinach and a pink peppercorn jus

(at an extra charge of $11 per person) Char gilled eye fillet of beef on potato mash, sautéed spinach and a pink peppercorn jus

Dessert

Hot soft-centred chocolate pudding with cardamom ice cream and a mixed berry compote

Hot apple and cinnamon tart with homemade sorbet

Honey crunch semifreddo with poached fruits

Cointreau marinated strawberries and cream layered with brandy snap discs

Sticky date pudding with butterscotch sauce and vanilla ice cream

Five spiced panna cotta with poached pears

Cheese platters and birthday cakes are available by request

Victorian Wine List

An extensive, exclusively Victorian wine list offers something for everyone. Specific orders are available for groups and we can organise informal or hosted wine tastings.

For an occasion to remember, book a wine dinner co-hosted by the winemaker. We will design a degustation menu to complement a selection of wines from a local winery.

What The Age Good Food Guide has had to say about us

"Stonelea makes you rethink your housing needs: surely there's room for stunning rose gardens, a tennis court and private golf links in the backyard? It would be easy to get used to elegant poolside lunches of Buxton smoked trout timbale with dill-marinated cucumber and a dollop of horseradish cream, or the notable rich and hearty venison and mushroom pie. Dinner in the country-club-style dining room might be ostrich carpaccio with a red currant glaze and wild watercress salad, followed by lamb confit with wild mushrooms and a cassis champagne jus. Chef Caroline Berry is a certified sweet tooth so stay for desserts like velvety chocolate marquise with fleshy vanilla-poached peaches. Confident, friendly service completes the Stonelea postcard. Wish you were here."
The Age Good Food Guide 2006

"...Stonelea has mellowed over 17 years into the complete country resort, an oasis of mature trees, landscaped gardens, trout ponds, tennis courts, swimming pools and golf greens in the picturesque Acheron Valley. The first-class restaurant in the original low-slung homestead Justifiably prides itself on a contemporary approach to regional Produce and on its discerning all-Victorian wine list."
The Age Good Food Guide 2005

"...New chef Dianne Bradley upholds Stonelea's emphasis on quality local produce and subtly arresting flavours. Fish is handled deftly: baked Buxton trout comes on lemony dill risotto; grilled Yarra Valley Salmon paddles in a carrot and champagne sauce. Creative thinking and careful hands elevate meat and veg dishes, as in roasted kangaroo with sweet potato puree and pickled beetroot..."
The Age Good Food Guide 2004

Chef Caroline Berry >> read more

Special Events at Stonelea

There is a range of special events over long weekends and holidays - from Opera Night to the Gourmet Marquee Luncheon at the Alexandra Picnic Races. Its time you came along to experience our extensive range of leisure and training facilities and renowned friendly and professional service for yourself.

Special Events Calendar

Age Good Food Guide

Awarded one hat in The Age Good Food Guide in 2003, 2004, 2005 and 2006, Stonelea's restaurant is one of the top regional food destinations in Victoria.