Opening Hours
All day dining from 12pm Thursday-Sunday
No7 is a celebration of the food bowl that is the Yarra Valley. We are spoiled to have so many wonderful farmers and producers within a short drive from our little restaurant. Amazing free range pork, beef, quail and chicken. The best eggs, butter and honey. Our organic vegetables come from three brilliant farms no further than 20 minutes away and all with their own unique story. Branching out of the Valley but staying firmly within Victoria we source fresh sustainable seafood, beautiful ducks, cheese, flour for our bread & pasta, fruit and olive oil. And then of course there’s wine! Our list boasts the most interesting and eclectic offering in the Yarra Valley, wines from producers near and far. And when you dine with us you will be surrounded by seasonal flowers and foliage from local growers.
We couldn’t (and wouldn’t) do what we do without our amazing producers and farmers we work with and love to tell their story at the table and on the plate. Come and celebrate the seasons with us.
Choose from intimate dining amongst barrels and chandeliers, the bustle of the front wine bar or if the occasion calls, our intimate private dining room. Ambassadors of exciting and eclectic wines and beverages from near and far, all paired perfectly whether snacking on a few small plates, dining à la carte, or on our Chef’s Selection set menu. Our by the glass is never listed but always open to taste and on rotation through the service. A great way to try something different, organic and memorable. Our drinks trolley is gaining notoriety for its generous introduction to amaros and digestives table side. Head Chef Joel Bowers produce driven shared style menu changes regularly based on inspiration and what’s available through the wonderful producers we work with. With a calendar of Guest Chef and wine list takeover events, there’s always something happening at No7.
Current - Summer Menu*
Bread & butter 6pp
Marinated olives 12
Zucchini fritti on hempseed sauce 17
Cucumbers & lovage oil on hummus 17
Crudites with broad bean dip 20
Christmas ham with pickles & mustard 22
Duck liver parfait with mulberry jelly 26
House baked halloumi with green tapenade 22
Mussels in beurre blanc & herbs 24
Fennel tarte tatin with blue cheese & oregano 34
Pink Snapper fillet with broad beans, sorrel & herb butter 45
Duck breast & neck sausage with lentils 45
Simple Salad 13
Dressed Nicola potatoes with herbs & house pancetta 17
Long Paddock cheeses with fruit & croutes 24
Cherry pie & custard 18
Meringue with rhubarb & mulberries 18
Blood orange sorbet 12
Affogato 12
*Indicative and subject to change
*Note bookings over 9-adults for lunch service & 7-adults for dinner service default to our Chef’s Selection Three-Course Menu. Please provide any dietary requirements in the notes of your reservation
Wine List
We love to introduce people to different styles of wines from all around the world. Exciting expressions by passionate vignerons from beautiful regions. New wines are being added to our list every week and we don't list our by the glass selection as it changes through the day but everything is open to taste and hear the stories behind them.