Food by Juliearna Kavanagh. Photography by Simon Greenwood.


Escape to Picton’s restaurant boasts an impressive reputation in the region, a reputation forged on world-class meals created using locally-sourced fresh produce. It is said that reputations take a lifetime to build, but only moments to destroy: a warning Executive Chef, Juliearna Kavanagh takes very seriously.

For this reason, she ensures that her kitchen remains sacrosanct with every service worked by herself or Sous Chef, Elisabeth Radinger; every meal served at Escape to Picton is the work of their skilful hands.

We’d rather not just rabbit on about how good our food is, however; feel free to take a look at our visual menu, and we’ll let the food speak for itself.



Wine List

The service was great and the meal excellent..we chose the early “Bistro”menu Garlic bread the best ever!!!! Who raves about garlic bread? You will when you try it! Emily chose the ribs.. a very generous portion much enjoyed and I had the Thai curry.. subtle flavours delicious and beautifully presented. We couldn’t do justice to the Baileys cheesecake as we were so full.



Escape to Picton features a charming bar with a partly shaded courtyard, shared with the restaurant, which is open to the public.

A selection of premium local wines are available, and in addition to a variety of bottled beers, Heineken is also on tap.