Chef Simon West
My dishes are driven by region and season with a bias to local and cool climate produce. Local ingredients that are regular features on the Dining Room menu are mussels and whiting from Port Phillip Bay, organic rhubarb and asparagus from Koo Wee Rup, prawns and bugs from Lakes Entrance, olive oil and olives from the Peninsula, cherries from the neighbouring property, quinces from the orchard and herbs from the kitchen garden.
I value traditional practices and produce, grass fed beef, rare breed Wessex Saddleback and Berkshire pork and local game meats are all signature ingredients that I enjoy working with and are well suited to the wines produced in the Mornington Peninsula.
Philosophy
The Dining Room at Port Phillip Estate offers contemporary cuisine with a European sensibility, celebrating cool climate seasonal produce at its best. The menu consists of beautifully balanced dishes evolving from the seasons. It is designed to complement the wines from Kooyong, Port Phillip Estate and a carefully considered cellar of old and new world vintages.
The Dining Room
The Dining Room at Port Phillip Estate is a refined space offering exceptional food and wine. The space extends to an expansive outdoor timber deck taking advantage of the sweeping vineyard and coastal views to Wseternport Bay and Bass Srait.
Simon West’s contemporary cuisine offers a modern take on the classics, celebrating cool climate seasonal produce at its best and showcasing tastes and textures without losing the integrity of the key ingredients.
The winelist showcases Kooyong and Port Phillip Estate wines and is complemented by a carefully selected cellar of old and new world vintages.
Gift vouchers are now available, please call the Dining Room for more information.
Bookings can be made by calling +61 3 5989 4444 or .