Murrumbateman’s family-owned winery Shaw Vineyard Estate is reopening its restaurant this August under new management and with a new name — Olleyville at Shaw Vineyard Estate.
Situated in between Canberra and Yass on the Barton Highway, the restaurant takes its name from the historic mid-19th century wool-producing property that was taken over by the Shaw family and turned into a vineyard 19 years ago.
The restaurant has been given a new lease of life by the Shaw family and caterers Create Events, with a small refurbishment currently underway and a second-stage refurbishment scheduled for when the new cellar door opens early next year.
“It’s fantastic to have a restaurateur on board with the history and resources of Create Events to take the restaurant to another level,” says Graeme Shaw, owner of Shaw Vineyard Estate.
“We are looking forward to providing a great dining experience for locals and tourists alike that we hope will help to create a new destination venue for the region.”
Olleyville will be open from Wednesday to Sunday for lunch and dinner and weekends for breakfast as well as offering bar snacks, cheese and wine boards, high tea and special events.
Group executive chef Keith Jones has devised a new menu that will offer something for locals and visitors with traditional, rustic dishes at an affordable price.
Entrées will include braised red wine lamb pasta with dry ricotta; grilled heirloom beets and carrot, chickpea and rocket salad with crumbed feta and Sydney rock oysters. For mains, guests can tuck into a signature Olleyville Angus burger with Swiss cheese, french fries and smoked chipotle; roasted market fish with seasonal garnish and lamb shank sheppard’s pie.
A wood-fired oven will influence the restaurant and the menu, with a number of dishes including free-range wood-fired chicken; baked whole baby Cone Bay barramundi; a range of wood-fired pizzas and even a wood-fired apple and rhubarb crumble served with vanilla ice cream.
For light meals, visitors will be able to enjoy antipasto boards and cheese plates featuring local farm produce, as well as homemade pastries baked by an in-house pastry chef with coffee from Canberra’s ONA roasters.
