Chef Andrius Eidukas

Andrius began his career in London working at a number of fine dining establishments including the Savoy Grill under Gordon Ramsay and Wild Honey under Anthony Demetre. Andrius relocated to Australia and assumed the role of Head Chef at Port Phillip Estate in late 2012.

Andrius’ contemporary cuisine is infused with a strong European sensibility. His menu changes regularly, highlighting the best of the season. The relationship between food and wine is symbiotic, in both pursuits we strive to highlight terroir and seasonality.

The Dining Room

Gourmet Traveller described the Dining Room at Port Phillip Estate as ‘one of Australia’s top one hundred dining experiences, the very picture of a chic modernist château.’

The Dining Room 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 Westernport Bay and Bass Srait.

The menu expresses a strong sense of the European influences that lie at the core of Port Phillip Estate. 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 booking online.