welcome to our restaurant
Lunch served Thursday-sunday from 12-3pm. reservations recommended, call us at 805.226.4891
Since opening our restaurant doors in early 2014, we have grown to be a family, winery, community and garden that are obsessive about ingredient sourcing. We know the farmers, butchers and artisans that we choose to partner with and our open-kitchen lunch service shows our goal of food-chain transparency.
Learn More about our:
awards & recognition
"Best Winery Restaurants in America" - Food and Wine Magazine, 2017. Click here to read the full write-up!
"Overlooking their Heart Hill Vineyard is the winery’s restaurant, where the team goes to great lengths to source its ingredients: There’s extra-virgin olive oil milled from the property’s 350 olive trees, eggs from their flock of 20 chickens, and a great deal of produce pulled from the recently-planted Estate Garden."
"The open-kitchen lunch served at Niner Wine Estates takes inspiration from all things local. The culinary team sources ingredients from area farmers, butchers and artisans, ensuring the highest quality dishes make it to the table."
Everyone talks about farm to table cuisine; our goal is to live it. Our motto when it comes to ingredients is "grow what we can, and know who farms the rest. In that spirit, we play a direct hand in the following ingredients:
Our Chef's garden
Our Chef’s Garden is an important piece of our restaurant philosophy and, in many ways, dictates what ends up on our seasonal lunch menu. We started our Chef's Garden in 2016 with the goal of using seasonal ingredients to inspire our farm-to-table (or garden-to-table) fare. We try to keep our menu items as fresh and locally sourced as possible, and you can’t get much more fresh and local than right outside the kitchen doors! For a blog post with more details about the garden, click here.
ESTATE olive oil
Each year we mill our own Extra-Virgin Olive Oil from the 350 olive trees planted at Bootjack Ranch and Heart Hill Vineyard for use in our restaurant. We grow four types of olives, and use them to create two blends. Our Arbequina and Mission olives make a spicy, and green-tinged Spanish blend, while our Frantoio and Coratina olives combine for a buttery and lemon-spiced Italian blend. In years where our crop is large enough, you can find our olive oil for sale in the tasting room.
Barrel Aged Coffee
We have been working with local roaster JOEBELLA for a series of experiments where we age their coffee beans in old NINER Wine Barrels to create a completely unique product. For a blog post with more details click here. So far, we have aged and roasted over a dozen batches which we sell in the tasting room, restaurant and our online shop.
We have a flock of 20 chickens that are about 16 months old, and happily reside in our cheery chicken coop and geodesic dome run near our winery. Their shelter (that they frequently escape from) was built by our winemaking team, and they munch on leftover veggies & other compostable items from the restaurant. You can find farm fresh eggs on the menu in our restaurant!
For everything else, we rely on the following list of farms, purveyors, and artisans
Templeton Valley Farms
Outlaw Valley Ranch
Marley Family Seaweeds
Central Milling Organic Flours
Central Coast Creamery
Joebella Coffee Roasters
Manzanita Manor Organics
Kandarian Organic Farm
Local Farmers' Markets
- Saturday, February 9th - Wine Club Release Party
- Saturday, May11th - Wine Club Release Party
- Thursday, July 4th - Independence Day
- Saturday, November 16th - Wine Club Release Party
- Thursday, November 28th - Thanksgiving
- Tuesday, December 24th - Christmas Eve
- Wednesday, December 25th - Christmas
- Tuesday, December 31st - New Year's Eve