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 roasted calamari, pickled legs, Estate grown tomatoes, sourdough
Seared Ōra Salmon, kohlrabi, soft herb emulsion(GF)
Gnocchi, mushroom a la Grecque, mushroom consommé (V)
Smoked hock terrine, grain mustard, sauerkraut
Main Course
Cavatelli, Estate grown pumpkin, miso, beurre noisette sabayon, seeds, nuts (V)
Charred Hiramasa kingfish, Dromana Bay pickled mussels, zucchini, basil (GF)
Central Victorian duck breast, charred blood plum, salt-baked beetroot
Roast dry-aged Berkshire pork loin, roasted peppers, romesco, herb dressing (GF)
For the Table
Hawke’s potatoes, confit garlic, persillade –$15
Mixed leaves – $12
Braised peas, kaiserfleisch, cos lettuce – $13
Desserts
Quince, pink peppercorn, meringue, raspberry (GF)
Yogurt panna cotta, apple, almond cinnamon cake (GF)
Dark chocolate ‘cheese cake’, medjool date, berries (GF, VG)
A selection of cheese
Cheese
Cilia, goat milk, Main Ridge, Victoria
Le Marquis Brie de Rambouillet, cow milk, Île-de-France
Onetik Ossau-Iraty, sheep milk, Pyrenees France
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
Friday and Saturday
Bookings essential
Special Trading Hours
Public Holidays
Pricing
All pricing listed below is per person.
Wednesday to Sunday
$95 three-course
$75 two-course (midweek only)
Groups 11-20
$110 three-course
$85 two-course (midweek only)
Includes shared side dishes.
Public holidays
Three-course menu only and a $15 surcharge per person
Dietary Requirements
Please specify any special dietary requirements at the time of booking.
Please note menus are seasonal and subject to change.
Our COVID-19 Safe Dining Practices can be viewed here.
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.