Brown Brothers Cellar Door and Restaurant
Highlights
- Savour innovative wines at the Brown Brothers Cellar Door, showcasing limited editions and cellar door exclusives.
- Experience immersive winery tours that reveal the artistry behind winemaking in the stunning King Valley landscape.
- Delight in seasonal, sustainable dishes at the one-hatted Restaurant, perfect for sharing with family and friends.
- Join exciting seasonal festivals and exclusive dinners, ensuring there's always something special happening at Brown Brothers.
In the heart of Victoria’s picturesque high country, the Brown family’s legacy spans five remarkable generations, crafting some of Australia’s most innovative wines at their esteemed King Valley winery.
Brown Brothers highly regarded Cellar Door invites you to taste your way through their extensive range of wines – among them limited editions, back-vintage labels and cellar door exclusives – or discover the artistry behind every bottle with an immersive winery experience that takes you behind the scenes.
Nestled within the stunning King Valley landscape lies the historic Milawa Vineyard, where the story of Brown Brothers began. Founded in 1889 by the visionary John Francis Brown, Brown Brothers emerged as a pioneering force, fearlessly exploring new grape varieties and pushing the boundaries of winemaking innovation.
This sense of adventure is poured into every aspect of the business, from the Kindergarten Winery (the winemaker’s playground) to the award-winning dining experience at the winery’s one-hatted Restaurant. From small plates to long lunches, Brown Brothers Restaurant serves up contemporary, colourful, and sustainable fare designed according to the seasons, and with sharing in mind.
Brown Brothers also hosts weddings and private functions in the historic barn and has an exciting calendar of events for the whole family to enjoy. From exclusive dinners to seasonal festivals, there’s always something special happening at Brown Brothers.
Images and Video
Accreditations
- Australian Tourism Export Council
- Restaurant and Catering Australia
- Sustainable Winegrowing Australia Membership
- Victoria Tourism Industry Council
Features
Tags
Actively welcomes people with access needs.
General access
- Offers multiple options for booking – web, email, phone is available.
- Offers a range of contact methods for receiving complaints.
- Asks all visitors if there are any specific needs to be met.
Communication
Welcomes and assists people who have challenges with learning, communication, understanding and behaviour. (includes people with autism, intellectual disability, Down syndrome, acquired brain injury (ABI), dyslexia and dementia)
- Uses Plain English / easy read signage and information (includes menus and emergency information)
Physical – Mobility
Caters for people with sufficient mobility to climb a few steps but who would benefit from fixtures to aid balance. (This includes people using walking frames and mobility aids)
- Uses non-slip tiles in the bathroom or slip resistant matting
- Seating in common areas including reception area
Physical – Wheelchair
Caters for people who use a wheelchair.
- Step free outdoor pathways (includes picnic areas, barbecues and shelters)
- A step free main entrance to the building and/or reception area (includes ramps or slopes with a maximum gradient of 1:14, otherwise are too steep for wheelchairs)
- Step free access to restaurant, lounge and bar
- Step free access to the conference or function room
- An accessible public toilet which is unlocked.
- A wheelchair accessible toilet / shower and change room is available.
- At least one wheelchair accessible parking space with wheelchair accessible signage clearly displayed (International standards are 3200mm wide x 2500 mm high).
Allergies and intolerances
Caters for people with allergies and intolerances.
- Modify their cooking and cleaning practices to cater for people with food allergies or chemical intolerances (could include menus with meals free from: nuts, dairy, seafood, eggs, gluten etc).
- Staff are trained to respond to allergic reactions.
- Complies with The Food Authority requirements for allergy management in food preparation.
- Equipment to respond to anaphylactic shock such as epi–pens and defibrillator.
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