Yarri Restaurant + Bar is a collaboration between co-founders of Snake + Herring Wines Redmond Sweeny, Sal and Tony Davis, and chef Aaron Carr.
At Yarri we source ethically produced ingredients and present them simply, at their fullest potential. Yarri cuisine is a celebration of the specialist growers and farmers, vignerons, distillers, fishermen, butchers, cheese makers; and many more people that make up our region.
Our restaurant is a celebration of their commitment to good food and quality in the glass.
The restaurant interiors, by international restaurant designer Samantha Eades Design, are richly layered and textured, incorporating Yarri wood from the site, limestone, worn leather, copper and terracotta, reflecting the bushland palette of its location.
You can dine at the kitchen bar and watch the chef's prepare the food for you, we have large tables for big groups and intimate banquette seating; a drinks bar with lush leather seats where you can have your cocktails prepared. When the weather is at the South West's finest, we have relaxed outdoor seating under the trees in the courtyard where you can sit back relax and watch the hours slip away.
Snake + Herring has consistently rated five red stars in the respected Halliday Wine Companion since its inception in 2010. You will find Snake + Herring wines in many of the country's most prestigious restaurants; and now we have a local home in Yarri, where the entire range is available by the bottle and many by the glass.