The King Valley has four distinct seasons. Constructing a menu around the time when flavours are at their most intense, is just one of the privileges of working in a region with such a varied abundance of local produce.  

Some of the local favourites Adam works his magic with are - Milawa free range chicken and duck; trout from the local Black Range river; welsh black beef from the next door Myrrhee valley; Milawa cheese and local honey.

It’s only a short walk from Adam’s vegetable garden and orchard to Rinaldo’s kitchen. And it’s on that morning walk when his creative processes kick in. Adam has planted a variety of Italian herbs and vegetables, such as marjoram, oregano, radicchio and heritage tomatoes. The season’s bounty flows straight to the dining tables at Rinaldo’s – it’s hard to get much fresher than that!

Stand out dishes include signatures such as osso bucco, braised wild rabbit on polenta and irresistible takes on old favourites, like the barbera-braised pork on Persian lentils and bay carrots. Make sure you check out the blackboard for specials as the season dictates.

Click here to view a sample of our current menu

Spring Menu 2008