Veraison began as a winery restaurant at Bluestone Wines in Merricks North before relocating to its current Point Nepean Road address in Tootgarook, run by husband-and-wife team Mark and Cherie Poulter. Mark leads the kitchen with a seasonal menu built around local produce, taking in dishes like cured ocean trout with basil oil macaroon and candied pineapple walnut salad, scallops in a Japanese-style broth with pea purée, house gnocchi with calamari and pork scratchings, and duck breast and parfait wrapped in prosciutto with dried figs. Desserts have included a date crème brûlée with house-made biscuit and blood orange ice cream. Cherie runs front of house, guiding guests through both the food and a wine list that includes bottles from the restaurant's original Bluestone home. The interior is light-filled, with original artworks on the walls, and trades breakfast, lunch and dinner. Vegetarian, vegan and gluten-free options are available, though the vegetarian range is limited to a small number of dishes. The restaurant caters for weddings and celebrations, and books out for occasions like New Year's Eve well ahead of time. The restaurant is open every day of the week from breakfast through to late evening, giving Tootgarook a fine dining option across breakfast, lunch and dinner service.
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