Wine and cheese by the fire, lunch indoors or a glass of sparkling with dessert on the deck – Cannibal Creek Vineyard is Gippsland dining at it’s best. Bookings Recommended
Our Cellar Door and Restaurant sits on a sloping hillside on our rural property in western Gippsland. The restaurant menu celebrates local produce, the wine we make, and the french heritage of our chef. Look out towards grassland and gum trees that mark a corridor for native wildlife. Enjoy wine tasting or lunch. Take home a sample of local goods we have on sale. Cannibal Creek Vineyard is a warm and relaxed country setting.
Opened in early 2016, the building was architect designed to be in keeping with our original Winery – an old corrugated iron and timber shed that’s still visible as you drive in. Pat pretty much built and fitted out the new building himself.
Please contact us to discuss special celebrations, corporate functions or private events. We are open 7 days although winter hours may apply – check our VISIT page for details.
Our menu is made personally and from scratch by Chef Philippe Desrettes. He uses slow, traditional technique to make honest, flavour-filled food, inspired by produce from Gippsland, Cannibal Creek wine, and his own french heritage.
More than 90% of what we serve in our restaurant is local, including a little grown by us. It’s our way of life out here – we nurture real connections with the people behind the food and wine, and know first hand the stories behind the fruit and grains, products and livestock.
Chef Philippe Desrettes has a deeply held passion for honest, produce driven food and a background that includes well known Michelin venues. It was his love of the Victorian country and a meeting of minds with Pat & Kirsten Hardiker, that led him to Cannibal Creek Vineyard.
Philippe and his partner Karine (Cannibal Creek Restaurant Manager), both from Brittany, have been in Australia since 1999 where they worked initially in Queensland, then Ballarat, before finding their way out to Gippsland
He is most likely to be found at the benches in the kitchen, talking to local Gippsland producers or relaxing as the sun sets over a nice glass of red.
Cannibal Creek Restaurant Manager Karine Saille has spent her professional life front of house in venues in Australia and Europe, from casual to fine dining premises.