620 Verified Diner Reviews

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Total Dimmi Score

620 reviews
Value for money

dined on Fri, 13 Apr 2018

Beautiful venue with a view. Delicious food and wine.

dined on Wed, 11 Apr 2018

Excellent food and service - Amazing water views from this restaurant. A perfect way to enjoy a lovely lunch !

dined on Tue, 10 Apr 2018

Excellent occasion. Great food, amazing staff and service, lovely wine. Will definitely be back.

dined on Sat, 31 Mar 2018

The view is beautiful and the food was excellent. My only criticism is that is is a bit noisy. But overall, the pricing and experience was terrific.

dined on Sat, 31 Mar 2018

Have dined at this restaurant a few times, food is always very good, service on this occasion not as expected, had to ask for clean knife, also we were not informed re a 20% surcharge for Easter Saturday. Unfortunately the restaurant is very noisey, which we have noticed on all occasions we have dived there.

dined on Sat, 31 Mar 2018

Beautifully balanced meals
Hilary Hughes-Jones

dined on Sun, 18 Mar 2018

It was great as always. Food divine and wine great. Great menu.

dined on Mon, 5 Mar 2018

Beautiful setting and innovative cuisine

dined on Thu, 22 Feb 2018

A wonderful venue for relaxing and enjoying great food and wine, whilst taking in a breathtaking view over the bay. Superb! Arrive by vehicle or helicopter!

dined on Mon, 19 Feb 2018

Could not be faulted.
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About Jack Rabbit Vineyard

Gastronomical explosion Executive Chef David Hall is the driving force behind this beautiful gem of a place, where the sky meets the vines in a breathtaking environment. Rarely will you find a more relaxing place to unwind than near a vineyard - and this place, showcasing its location by featuring floor to ceiling glass walls and a great deck area, means you can really feel as though you are in the centre of things as the staff bring you the most lovely food, fresh local produce and brilliant wines. Some of their delightful fusion styled meals include dishes such as chilled crayfish tail with gazpacho, green chilli granita and istra ham. Or why not try an ocean trout with mussels, heirloom tomatoes, local wild herbs and a garlic and brick cider sauce? The Mediterranean and Australian cuisine styles, backed with a little of the new molecular gastronomy, means their food has been so carefully prepared you can bet it is going to be spectacular - every last bite. The dining areas is stark and light, yet warmed with wood furnishings and friendly staff. Best dish: Marinated wild clover lamb

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