The Cellar Kitchen at Avani Wines

Updated October 8, 2026,first published March 20, 2025

You have reached your maximum number of saved items.

Remove items from your saved list to add more.

You've used all of your gift articles. 3 more will become available on the 1st of every month.

Since 1998, the Singh family have tended the vines you see from your table. After five years hosting many of Melbourne’s most exciting chefs for pop-ups in the mud-brick cellar door, they’ve now added a permanent menu of their own. Taking traditions from across India, the kitchen spins them in new directions. Aromatic chilli jam dresses milky burrata cheese, while a more classic Goan snack sees soft white rolls packed with clove-enriched chorizo.

Gorgeously alive wines, spanning nutty chardonnay to juicy syrah, match the likes of chana dhal decisively spiced with garam masala and star anise. A dry curry of lamb holds surprising lushness, courtesy of generous quantities of ghee; fold it between curls of hot paratha.

A help-yourself bowl of lemons sits at the entrance, steel tanks of wine ferment behind you, parents and children wander up and down the deck: a perfect day out.

Good to know: Tasting flights start at $50 for four pours, and can be paired with snacks from the menu.

Good Food reviews are booked anonymously and paid independently. A restaurant can’t pay for a review or inclusion in the Good Food Guide.

Restaurant reviews, news and the hottest openings served to your inbox.

A glossy spot within a seriously luxe hotel.

A paragon of destination dining.

Moodily lit fine diner inside a large resort.