One of Australia’s top one
hundred dining experiences,
the very picture of a chic
Dining Room Menu
Parsley risotto, poached bone marrow
Hibachi grilled calamari, pea, lemon, confit egg
Seared Ōra salmon, wilted greens, mustard sabayon
Ballotine of quail, Warrigal greens, parsnip
Charred estate carrots, cashew, estate honey and olive oil jam
Seared Humpty Doo barramundi, fennel, mussel velouté
Wood roasted market fish, umami butter, oyster emulsion, sea succulents
Mushroom agnolotti del plin, nettle and egg yolk puree
Estate honey glazed Great Ocean Road duck, Red Hill cherries, beets, almond
St Bernard pork belly, celeriac, apple, boudin noir
Roasted Flinders Island shortloin saddle, anchovy, estate broad beans
Young leaves, mustard dressing
New season potatoes, crème fraîche, spring onions
Charred brassica, almond hummus, espelette
Michel Cluizel chocolate mousse, caramel, malted milk ice cream
Craquelin choux pastry, caramelised apple, Calvados cream
Rosemary and orange frittelle, vanilla bean ice cream
Gingerbread coconut, salt baked pineapple, vanilla cashew ice cream
Black Savourine, goat, Yarra Valley, Victoria
Cilia, goat, Main Ridge, Victoria
Barely Buzzed, semi hard, cow, Utah, USA
Le Marquis Brie de Rambouillet, cow, Île-de-France
Mountain Man, cow, Great Ocean Road, Victoria
Onetik Ossau-Iraty, sheep, Pyrenees, France
Le Marquis Chèvre de Rambouillet, goat, Île-de-France
The winelist showcases Kooyong and Port Phillip Estate wines and is complemented by a carefully selected cellar of old and new world vintages.
Wednesday to Sunday
and public holidays
Friday and Saturday
Special Trading Hours
Monday 4 Nov
Tues 5 Nov
Melbourne Cup race will be televised
All pricing listed below is per person.
Wednesday to Sunday
$85 three course
$68 two course
$100 three course
$75 two course (mid week only)
Includes shared side dishes, tea and coffee.
$95 three course
$75 two course
Please specify any special dietary requirements at the time of booking.
Please note menus are seasonal and subject to change.
A refined space
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.