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
Prawn tortelloni, braised peppers, salmoriglio
Blue Mackerel, Yerba Mate tea, pickled cucumber
Brisbane Valley quail, spiced Jerusalem artichoke, vin jaune sauce (GF)
Confit butternut pumpkin, Main Ridge chèvre, macadamia (V)(GF)
Main Course
Wood roasted market fish, Estate tomatoes, fermented cucumber, goose berries (GF)
Roasted pork belly, onion consommé, Estate rhubarb, radicchio (GF)
Aurum corn fed duck, smoked beetroot, tarragon
Flinders truffle risotto, Earl Grey butter, béchamel (V)
For the Table
Hawke’s Farm Kipfler potatoes, nori, preserved lemon, chive (V)(GF) –$17
Five Tales heirloom salad leaves, Dijon (GF)(V) – $14
Salt baked celeriac, espuma, sauerkraut, fried shallots (GF)(V) – $17
Desserts
Chocolate mousse, Estate strawberry compote , hazelnut, popcorn icecream (GF) (V)
Pâte à choux, Estate apple and pepperberry, bay leaf ice cream
Poached meringue, Rocky Creek strawberry, hazelnut, beetroot sorbet (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.
Our seafood is sourced exclusively from Australian waters.
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.