Simon West
Chef
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.
Port Phillip Estate
Dining Room
A light-filled, architect-designed, dining room, with an expansive timber-slated outdoor terrace that takes in panoramic views across the vines to Westernport Bay and Bass Strait.
Simon West’s menus for Port Phillip Estate have a contemporary edge, a modern take on the classics celebrating cool climate seasonal produce at its best – showcasing tastes and textures without losing the integrity of the key ingredients.
Think beetroot salad with local goats curd; smoked duck with fennel hazelnut salad; or rolled saddle of rabbit with black pudding farce, carrot purée and cider cream.
Enjoy a beautifully balanced menu to complement wines from Kooyong and Port Phillip Estate with a carefully considered cellar of old and new world vintages.
The Port Phillip Estate Dining Room is open for lunch from Wednesday to Sunday, and public holidays. Dinner is available on Friday and Saturday nights.
Gift vouchers are now available - please call our Dining Room for more information.
Bookings can be made by calling +61 3 5989 4444 or .