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Gourmet picnic lunches

Updated May 23rd: our restaurant will remain closed until early June. Upon re-opening, we are beyond excited to bring you lunch seven days a week! Stay tuned for our new, gourmet picnic menu and details for reservations.

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:

- Current Lunch Menu
Restaurant Awards 
Ingredient Sourcing
Our Local Partners

Burger with a salad of garden greens

awards & recognition

"Best Winery Restaurants in America" - Food and Wine Magazine, 2017. Click here to read the full write-up!  

Food & Wine Magazine Logo

"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." 


Named one of "The 10 Best Winery Restaurants in America" - USA Today, 2018. Click here for the full write-up!

USA Today 10 Best Logo

"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." 



Ingredient Sourcing

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

Our partners

For everything else, we rely on the following list of farms, purveyors, and artisans


Beewench Farms
Templeton Valley Farms
Outlaw Valley Ranch
Marley Family Seaweeds
Central Milling Organic Flours
Backporch Bakery
Central Coast Creamery
Windrose Farms
Alle-Pia Charcuterie
Charter Oak
Joebella Coffee Roasters
Manzanita Manor Organics
Stepladder Creamery
Kandarian Organic Farm
Local Farmers' Markets
Matthews Honey

Chef's Pairing featuring steak and potatoes, garden greens and Reserve Super Paso


Sunday, February 2nd – Super Bowl Sunday
Saturday, February 8th – Wine Club Release Party
Saturday, May 2nd – Wine Club Release Party
Saturday, November 14th – Wine Club Release Party
Thursday, November 26th – Thanksgiving Day
Thursday, December 24th – Christmas Eve
Friday, December 25th – Christmas Day
Thursday, December 31st – New Year’s Eve
Friday, January 1st – New Year’s Day