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, Estate leek cream, mushroom ketchup, alliums (GF)
Beetroot cured Ōra King Salmon, Five Tales cucumber, apple and elderflower
Yolky Dokey spent hen raviolo, Estate silver beet, onion brodo, cured egg yolk
Five Tail’s heirloom zucchini, ajo blanco, pickled green almond (GF)
Main Course
Wood roasted market fish, green tomotoes, native sea greens, olive (GF)
Loddon Valley lamb rack, pomme terrine, Estate globe artichoke puree, black garlic (GF)
Wimmera duck breast, Estate rhubarb mille-feuille, parfait, blueberry port jus
Purple Congo gnocchi, celeriac, foriana, aged balsamic (V)
For the Table
Roasted Hawkes Sebago, lemon, capers, mint (V) (GF) –$17
Ramarro heirloom salad leaves, Dijon (V) (GF) – $14
Smoked beetroots, Main Ridge goats cheese, spiced honey, macadamias (V)(GF) – $17
Desserts
Chocolate mousse, Estate strawberry compote , hazelnut, popcorn icecream (GF) (V)
Local lime meringue tart, macadamia, coconut mint sorbet (GF)(V)
Greek yoghurt parfait, local cherry, pistachio, macaroon (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.