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All Saints Estate To Open New Restaurant, Bonnie

The team from All Saints Estate is set to open a new casual dining venue on 26 December, Bonnie. The restaurant, on the grounds of All Saints, will celebrate local and estate-grown produce and wines. Guests will enjoy traditional wood-fired pizzas and a menu celebrating local and estate-grown produce and wines.

Bonnie is a labour of love, taking over the site of artisan food store Indigo Food Co. It will be the latest addition to the Brown’s wine and food-focused family business that showcases the best of the Rutherglen region, including All Saints Estate, Terrace Restaurant, St Leonards Vineyard, Mount Ophir Estate and Thousand Pound Wine Bar. 

“When my siblings and I discussed our dream for All Saints Estate back in March 2020, it was the start of the pandemic. We never thought we would be breaking ground on two new restaurants and a stunning new cellar door while still in a pandemic. Our goal was to come out of this challenging time with a positive outlook. Our aim with these renovations is to introduce international-worthy facilities for our loyal customers and new customers from around Australia and beyond,” says Eliza Brown.

The picturesque venue is set within the old bottling building at All Saints Estate originally designed by the renowned Philip Cox in the early 1960s and sits within large steel double doors that open on both sides of the building, offering diners stunning views of All Saints Estate and Shiraz vines planted in 1994. 

A selection of wines from All Saints Estate and St Leonards Vineyard will be on the wine list by winemaker Nick Brown for their drinkability and modern style.

Eliza, Nick and Angela Brown

On the Menu

Bonnie’s menu will feature eight artisanal pizzas, alongside fresh salads, charcuterie, and cheese. Pizza highlights include: 

  • Stella, with tomato, garlic, prawns, and saltbush;
  • Matilda, topped with mozzarella, anchovies, capers and Mount Ophir Estate olives;
  • Alexander, a prosciutto and rocket pizza finished with Parmigiano Reggiano and an aged Muscat Vinegar (20 yrs.) from St Leonards Vineyard.

The contemporary restaurant has been reimagined by Techne with a design direction to bring the outside in. Bonnie’s interiors are informed by its surrounding landscape, displaying a touch of the outdoors throughout the space.

Stepping outside the restaurant, diners can make their way to the circular terrace by the lake’s edge, where expansive views serve as a fitting backdrop for post-lunch or early evening drinks. 

Bonnie will open for lunch seven days and for dinner Thursday through Sunday. It will seat 60 guests indoors and 70 outdoors, with additional spots scattered across the terrace. Bookings will be available

All Saints Estate

Want more? Click here for How to Make New York Style Pizza at Home and here for a Day in the Life of winemaker Isabelle Tellier.

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