"My passion is to create original, beautifully crafted meals using local produce.

Focusing on the freshness and quality, some ingredients are hand picked from the hydroponic and organic vegetable garden and are grown specifically to coincide with our menu.

An appreciation for the history of wine and food is used to try and merge the two in harmony to provide a unique experience.

Food is an art and I thoroughly enjoy combining the ingredients together to bring to life something unique."

Update Wednesday 2/01/2013 - Head Chef Tom Palmer with new Chef de Patissier, Elian Bernadac (left). For more information, see the blog entry

The double-fronted corrugated steel entrance harks back to the shearing heritage of Penola.

You cannot miss the restaurant in Summer, with lots going on outside and inside - wine tastings, busy light lunches, local wine sales...even live marron from our dam!

Often, Penola Station is the last business open at night in Penola, and we welcome late night visitors for cocktails, wine or more beers after hotel closing.

Designed by Barbara Harkness, the interior colours and textures of terra rossa red and squirrel brown, matched with original winemaking barrels and furniture derived frrom barrel staves, makes the perfect setting for our original and beautifully crafted cuisine.

Whether you are a group of sixty or a couple seeking a romantic twosome, Penola Station will serve you well.

With urbane proprietors and an ambitious young Head Chef, the food is cosmopolitan, varied and visually exciting.

Visitors to Penola and cultured locals alike enjoy the ambience and style of Penola Station restaurant.

You will not find copies of other people's food here, nor stodgy classics - the dish de la jour at Penola Station is infinite variety and creation.

Weather permitting, you may enjoy one of the only two open air courtyards available in Penola.

Bring your sunglasses - the reflections off the imported crushed quartz are very bright and warm.