Fresh ingredients is the main focus for the restaurant. Our fish and meats are locally sourced. Chef and Owner, Annabel Tunley has worked at Balmoral Castle in Scotland and the French influence of the menu comes from her time in Courchevel, France.
Our menu is kept small to ensure the ingredients are fresh. Enjoy a romantic candlelit dinner by the log fire in winter, and in summer, dining is on the verandah overlooking the lakes of the Great Ocean Road and the Aire River Wildlife Reserve, (sometimes known as our own African plain).
Our position on the Great Ocean Road provides a sheltered position perfect for an abundance of fruits, berries, vegetables and herbs. To be able to grow and then pick our kitchen produce daily gives our restaurant the freshest ingredients available along the Great Ocean Road. Seasonal changes along the coast means a wide range of ingredients can be grown at different times of year.
Our two gardeners, Wendy Hart and John Swain ensure the quality of the produce at all times in the restaurant garden.
The area around the Aire Valley Restaurant is famous for Great Potatoes. Our most famous potato farmer was Cliff Young. Our menu is supplemented by a range of potatoes from the area.
Berries, especially blueberries and raspberries, are locally grown in Lavers Hill and Beech Forest.
