Yield Restaurant and Providore

Connection drives the Yield menu, which embodies the belief that dining is an experience to be shared – with spouse, children, relatives, friends. Chef Simon Stewart builds a set menu underpinned by produce grown organically in local paddocks, or in Kara and Simon’s home garden. Set lunch menu Saturday, Sunday, Monday & Tuesday. Set dinner menu Friday & Saturaday night ( also Sunday nights though Summer). _____ The attached licenced Providore also champions local makers, growers and producers surrounding Birregurra and specialty producers Australia wide. Half the store is donned with local Wine, Beer, Cider and Spirits and the other with local dry goods, cheeses, pottery, housemade sourdough bread and produce.