Casually
sophisticated
dining.
One of Australia’s top one
hundred dining experiences,
the very picture of a chic
modernist château.
—
Gourmet Traveller
Dining Room Menu
Entree
Wood-fired quail, leek cream, mushroom ketchup, alliums (GF)
Blue swimmer crab roulade, velouté de poisson, Estate peas
Spinach caramelle, mortadella, Koo Wee Rup asparagus, pistachio pesto
Estate broccoli a la greque, wild garlic gibriche, chilli tahini, ricotta (GF)(V)
Main Course
Pan seared market fish, brussels sprout emulsion, anchovy, spigarello (GF)
Otway pork cutlet, Estate broad beans, Spring herbs, Dijon cream sauce (GF)
Wimmera duck breast, grilled witlof, orange glaze, pistachio (GF)
Purple Congo gnocchi, celeriac, foriana, aged balsamic (V)
For the Table
Roasted Hawkes Sebago, lemon, capers, mint (V) (GF) –$17
Five Tales Farm heirloom salad leaves, Dijon (V) (GF) – $14
Smoked beetroots, Main Ridge goats cheese, spiced honey, macadamias (V)(GF) – $17
Desserts
Chocolate stout cake, parsnip ice cream, whey caramel (V)
Local lime meringue tart, macadamia, coconut mint sorbet (GF)(V)
Buttermilk dome, raspberry core, Estate citrus, almond crumble (GF)
A selection of Victorian handmade cheeses with accompaniments
Cheese
A selection of Victorian handmade cheese with accompaniments.
Wine List
The winelist showcases Kooyong and Port Phillip Estate wines and is complemented by a carefully selected cellar of old and new world vintages.
Opening Hours
Lunch
Wednesday to Sunday
Dinner
Saturday
Bookings essential
Pricing
All pricing listed below is per person.
Wednesday to Sunday
$100 three-course
Groups 11-20
$115 three-course
Includes shared side dishes.
Sundays
10% surcharge applied to the total bill
Public holidays
15% surcharge applied to the total bill
Dietary Requirements
Please specify any special dietary requirements at the time of booking.
Please note menus are seasonal and subject to change.
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 Western Port Bay and Bass Strait.
The menu expresses a strong sense of the European influences that lie at the core of Port Phillip Estate.
The relationship between food and wine is symbiotic, in both pursuits we strive to highlight terroir and seasonality.