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Pettavel Winery & Restaurant

65 Pettavel Road, Waurn Ponds

Telephone +61 3 52661120

Distance calculated from Melbourne

Serving Modern Australian.


Lunch & Friday Night Dinner Menu

Banquet Seating Available: 12 noon, 12.30, 1pm & 1.30pm Weekdays, 12 noon, 12.30pm, 1pm, 1.30pm & 2pm Weekends 6.30pm, 7pm 7.30pm & 8pm Friday evenings

Cheese Menu from Lunch & Friday Night Dinner Menu

Please note menu changes daily- Example only


A soft cheese from the Rhone Alps in France, it is a cow’s milk cheese made in the shape of a brick. It is a mixed washed/ white rind that has a soft silky texture as it ripens and a slightly pungent aroma.
Age: 6 weeks



A traditional cloth bound mature cheddar from England, this cheese has a crumbly, moist texture and lingering tang. It is selcted at an early stage and matured for a minimum of 18 months. It is hand made from cows milk and ‘farmhouse’ by classification.
Age: 18 months



Part of what makes this cheese a stand out amongst its peers is the use of a special mould grown on rye bread deep underground in the company’s caves during autumn. This is ground into a fine powder and used to seed the young curds during cheese making. A classic cheese from the South West of France, this sheep’s milk cheese is known the world over. It has a distinctive flavour and an even distribution of blue mould.
Age: 4 months