Our restaurant aims to effortlessly bring together all the elements necessary for a memorable lunch or dinner...contemporary cuisine from our talented chef, attentive and knowledgeable service, a wine list that’s been judged Australia’s best, and a relaxed ambience with magnificent views over vineyards and countryside.
Maître d' Graham Kinsey and restaurant manager/head sommelier Jacques Savary de Beauregard have set high standards of service, defined by The Age Good Food Guide as polished, but in a very relaxed and friendly atmosphere.
The wine list focuses on a Pinot Noir and Chardonnay from around the world and includes a select number of key producers, including some of Burgundy’s best, allowing you to compare the wine styles from different winemakers, regions and vintages. The comprehensive and well-researched notes make absorbing reading, and provide another dimension to the journey. The wine list, the creation of owner, winemaker and passionate wine historian Martin Spedding and sommelier Jacques Savary de Beauregard, contains around 400 wines. While Pinot Noir and Chardonnay predominate as the foremost varieties of our vineyard and region, other varieties which flourish in cool climates around the world also have an important place.
One of 9 Victorian regional 1 Star restaurants
Gourmet Traveller Restaurant Guide 2012
2008 Australian Wine List of the Year
Gourmet Traveller Wine List of the Year 2008
Regional Wine List of the Year
Age Good Food Guide 2013 and 2016
Best Short Wine List
Age Good Food Guide 2010
Our restaurant represents a journey, a journey that commenced 20 years ago when chef Stuart Bell was an apprentice at Melbourne’s Windsor Hotel under celebrated French chef Bruno Cerdan and previous restaurant manager Clayton Hiskins was studying hospitality in Brisbane.
Stuart’s journey took him through several of Australia’s leading restaurants – Paul Bocuse, Jacques Reymond, Langtons, The Loose Box – under the direction of some of Australia’s best chefs - Jacques Reymond, Philippe Mouchel, Alain Fabrègues - and several Michelin stars overseas. Clayton’s journey ranged from the renowned Hayman Island to luxury cruise line The Yachts of Seabourn and on to work in two restaurants with chef Tony Sassi in Port Douglas. In 2007 their journeys converged with Ten Minutes by Tractor, the vision of owner Martin Spedding, and a common desire to create something special.
A confluence of an eclectic mix of worldwide experience with a common thread of quality.
And the journey continued with Clayton travelling to Paris and the vineyards of Burgundy in 2011 and Stuart completing stages in the UK at restaurants such as The Ledbury (2 Michelin stars, number 13 in the San Pellegrino World's 50 Best Restaurants), Michael Wignall at The Latymer (2 Michelin stars) and Restaurant Andrew Fairlie (2 Michelin stars) in 2012. In 2013 Stuart and Clayton along with owner Martin Spedding and wife Karen and GM Chris Hamilton dined at The Fat Duck in the UK.
Graham Kinsey became our venue manager in 2014 and restaurant manager and head sommelier Jacques Savary de Beauregard bring their experience, their knowledge, their background to add to the Ten Minutes By Tractor mix.
We look forward to you joining us and being part of our continuing journey.
In our restaurant we are guided by a philosophy which informs all we do...
We strive towards providing the true meaning of hospitality which the Oxford English Dictionary defines as “the friendly and generous reception of guests or strangers”.
We, quite simply, put quality and attention to detail at the heart of everything we do.
We will demonstrate seasonality in our menus; seek out and reflect regionality when available; seek out and reward sustainability where possible. This includes using our own produce whenever possible.
We aim for our food to present an array of ingredients, flavours and textures which complement rather than jostle.
We blend the innovative with the traditional in cooking styles and techniques; keeping abreast of current trends but not losing sight of the classical roots of cooking.
We are mindful of health and nutrition as well as culinary pleasure.
We aim to ensure all who come into contact with Ten Minutes by Tractor leave having learned or experienced something new.