The Restaurant
Our Restaurant
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.
Chef Stuart Bell’s innovative menu is driven by fresh regional produce and his classic French training, with harmonious influences from Asian and European cuisines.
Maître d' and sommelier Clayton Hiskins has 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 Clayton Hiskins, 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.
1 Star
Gourmet Traveller 2009, 2010, 2011 and 2012 Restaurant Guide
1 Hat
Age Good Food Guide 2011 (15/20), 2012 (15.5/20)
Ranked in Victoria’s top 10 regional restaurants
Gourmet Traveller 2010 and 2011 Restaurant Guide
One of 9 Victorian regional 1 Star restaurants
Gourmet Traveller 2012 Restaurant Guide
3 Glasses
Gourmet Traveller Wine List of the Year 2008, 2009, 2010 and 2011
2008 Australian Wine List of the Year
Gourmet Traveller Wine List of the Year 2008
Our Journey
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 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.
We look forward to you joining us and being part of our continuing journey.
Our Philosophy
In our restaurant we are guided by a philosophy which informs all we do...
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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”.
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We, quite simply, put quality and attention to detail at the heart of everything we do.
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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.
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We aim for our food to present an array of ingredients, flavours and textures which complement rather than jostle.
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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.
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We are mindful of health and nutrition as well as culinary pleasure.
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We aim to ensure all who come into contact with Ten Minutes by Tractor leave having learned or experienced something new.