Led by Chef Patron James Cornwall, the Seville Estate Restaurant offers a seasonal and locally focused degustation dining experience, set against the stunning backdrop of the Upper Yarra Valley.
Each course has been carefully considered to reflect the seasons and the natural beauty that surrounds us. Special care has also been taken to source the best ingredients from reputable growers near to the estate.
We encourage you to elevate the experience through a wine pairing, curated by Head Winemaker Dom Valentine. With an inclusion of a back vintage, the wines rotate depending on the menu and are selected to match and enhance each dish. Alternatively, you can select from our wine list, which includes current releases and museum wines.
The Seville Estate Restaurant is open for lunch only, Friday to Sunday, 12pm to 3pm.

Restaurant

DINING THAT REFLECTS THE SEASONS
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sample menu

Menus
On Fridays we offer a three-course degustation menu in addition to our regular five-course weekend menu.
Five-course menu - $98 PP
Matched wines - $45 PP
Friday three-course menu - $65 PP
Matched wines - $35 PP
THREE-COURSE SAMPLE MENU
FIVE-COURSE SAMPLE MENU
Five-course menu - $98 PP
Matched wines - $45 PP
Friday three-course menu - $65 PP
Matched wines - $35 PP

seasonal dishes

Potager Garden

Matched wines
AN ELEVATED CULINARY DESTINATION
"Elevated in the Upper Yarra Valley, the castaway atmosphere and engrossing views across the surrounding slopes and gorges underpin premium wines made with love." - AFR
"Seville Estate has been making wine for more than four decades. It’s at the epicenter of Victorian food. The red soil of the area means citrus, wildflowers and berries thrive, and chooks, pigs and eggs are all farmed nearby." - Broadsheet
"Seville Estate has been making wine for more than four decades. It’s at the epicenter of Victorian food. The red soil of the area means citrus, wildflowers and berries thrive, and chooks, pigs and eggs are all farmed nearby." - Broadsheet
Restaurant Gallery
Chef Patron —
James Cornwall

Growing up in rural New Zealand, James developed an early appreciation for the hard work of farmers and producers who supply quality ingredients. This connection to the land has fuelled his passion for seasonal, locally grown, and responsibly sourced produce. He is committed to championing small producers, sourcing directly from farmers and suppliers whenever possible.
James’ culinary journey has taken him around the world with time spent heading up the kitchen at renowned seafood institution J Sheekey in London, before moving to Hong Kong to open The Seafood Room. Since relocating to Melbourne, James has had the opportunity to lead the kitchens at Iki Jime under Shannon Bennett and Cumulus Inc with Andrew McConnell.
“It’s a privilege to create a menu to pair alongside Seville Estates esteemed wines and to be cooking in such a beautiful location, with access to some of the best produce from the Yarra Valley and surrounding Victorian area.”
James’ culinary journey has taken him around the world with time spent heading up the kitchen at renowned seafood institution J Sheekey in London, before moving to Hong Kong to open The Seafood Room. Since relocating to Melbourne, James has had the opportunity to lead the kitchens at Iki Jime under Shannon Bennett and Cumulus Inc with Andrew McConnell.
“It’s a privilege to create a menu to pair alongside Seville Estates esteemed wines and to be cooking in such a beautiful location, with access to some of the best produce from the Yarra Valley and surrounding Victorian area.”
LOCALLY DRIVEN PRODUCE
Each dish is an opportunity to tell a story – a story that details our majestic region, the nuance of the seasons, and the hard work of our local growers and makers. Each plate is a showcase of the quality produce we’re so fortunate to have access to.
Join us for lunch

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For an intimate table for two, or to mark a milestone event with friends and family, book your table today.