Cellar Door & Tasting Room - Menu

The Tasting Room Menu2019-09-16T00:02:36+00:00

Led By Head Chef


Mark Chance is a well-known industry innovator in the Southern Highlands region. Having established his name in the region over the past 20 years through the delivery of culinary delights and a dynamic personality, Mark has been successful in his own right with Primary Espresso and now Dos Hombres.

“When Robert and Carina Cox built PepperGreen in the early 90’s they had plans to have a restaurant here and it is amazing to be able to carry that through in their memory. The nature of the building is really nice and it will be a welcome sight to see customers enjoy that aspect along with the wines and menu. It’s been a long time since I’ve worked in Berrima.”


Tasting Room

Thursday – Friday – Monday
10am – 5pm

Saturday – Sunday
9am – 5pm


Cellar Door

Thursday – Monday
10am – 4pm

Menu Selections and Menu Price subject to change without notice


Served Saturday and Sunday, and Public Holidays 9 am -12 pm

Thursday, Friday and Monday 10 am – 12 pm

Served daily until 12 pm

Coconut bread with honeycomb butter and maple syrup

Crisp potato rösti, bacon, tomatoes, poached eggs with EVOO emulsion

Twice baked cheddar soufflé with roast tomato, rocket and sourdough toast with EVOO emulsion

Spanish eggs, capsicum, tomato, spices, chilli jam, chorizo and toast with EVOO emulsion

Eggs, your way on toast with EVOO emulsion

Add extra Eggs, bacon, chorizo, potato rösti, 

Add extra mushrooms, roast tomato, toast 

Wine Tasting Board

Served daily until 4.30pm

Rainbow trout pâté, lemon, dill and lavosh
Duck liver parfait, mushrooms, toast and cornichons
Plus two wines (60ml each) selected by Cellar Door

Share Boards


2 piece cheese with lavosh and sourdough

3 piece cheese with lavosh and sourdough


Olives, dried tomatoes, terrine, parfait, cheese and pickled vegetables


Grilled pickled pork, mustard, pickles, sourdough cob and Mersey Valley cheddar

Seafood Tasting Board

House smoked trout pâté, Greek pickled octopus, brandade fritters and chilli salt prawns

BBQ Share Board

Smoked brisket, smoked pork, chorizo, slaw, fried bread and chilli jam

Vegetarian and GF available upon request


PepperGreen Estate olive oil and sourdough

Add Olives

GF on request


Served Thursday to Monday 11.30am -3pm

Duck liver parfait, mushrooms, toast and cornichons
 (GF on request)

Twice baked gruyère soufflé, rocket, roast tomato and lavosh

Potato rösti, calves’ liver, onion and bacon
(GF, DF)

Spaghetti Aglio e Olio with garlic, chilli, parsley with PepperGreen Estate Extra Virgin Olive Oil

Salt and pepper prawns, cucumber pickles, Sichuan pepper and chilli jam
(GF, DF)

Salt and pepper eggplant with chilli, shallots, pickles and lemon


Served Thursday to Monday 11.30am -3pm

Free range chicken biryani, pilau, yoghurt,  almonds and coriander

Braised octopus, tomatoes, olives, oregano, fennel and lemon
(GF, DF)

Shellfish bisque, mash, rouille, croutons and poached prawns
(GF on request)

Grilled skirt steak, mash, greens, Madeira and raisins

Spaghetti Aglio e Olio with garlic, chilli, parsley with PepperGreen Estate Extra Virgin Olive Oil

Potato gnocchi, prawns, sage and beurre noisette
(V, DF on request)

Shared Main

Served Thursday to Monday 11.30am -3pm

Please ask our friendly staff for today’s shared main

For 2 or For 4

GF – Gluten Free     V – Vegetarian        DF – Dairy Free       Vg – Vegan


Creamy potato mash

Steamed greens

Roasted potatoes

Garden salad

Kids’ Menu

Crumbed chicken tenderloin and chips

Prawn cutlets and chips

Spaghetti with creamy cheese sauce



Olive Oil Cake w/ Strawberries + Olive Oil Ice Cream

Tarte Tatin

Homemade Crumble

Cremè Brûlée

Vanilla Slice

Please note that a 10% surcharge on Sundays and Public Holidays

Please fill out your details below with your preferred date and time for our Relationships Manager to contact you as soon as possible.

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