One of Australia’s top one
hundred dining experiences,
the very picture of a chic
Dining Room Menu
Layered pasta, wild greens, ricotta, egg
Wood roasted calamari, kefir buttermilk, citrus, radish (GF)
Gnocchi, mushroom a la Grecque, mushroom consommé (V)
Duck liver parfait, baked quince, spice crumble
Cavatelli, Estate grown pumpkin, miso, beurre noisette sabayon, seeds, nuts (V)
Wood roasted Market fish, celeriac, lovage, smoked fish consommé
Roast dry-aged Berkshire pork loin, roasted peppers, herb dressing (GF)
Wild venison, red cabbage, pickled blackberries, chocolate (GF)
Paris mash –$15
Mixed leaves – $12
Roasted Jerusalem artichoke, black garlic, bread sauce – $14
‘Mont Blanc’ chocolate ganache, Sawyer Road chestnuts, salted caramel (GF)
Yogurt panna cotta, apple, almond cinnamon cake (GF)
Rhubarb compote, spiced ginger cake, cashew, maple comb (GF, VG)
A selection of cheese
Cilia, goat milk, Main Ridge, Victoria
Le Marquis Brie de Rambouillet, cow milk, Île-de-France
Onetik Ossau-Iraty, sheep milk, Pyrenees 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
Friday and Saturday
Special Trading Hours
All pricing listed below is per person.
Wednesday to Sunday
$75 two-course (midweek only)
$85 two-course (midweek only)
Includes shared side dishes.
Three-course menu only and a $15 surcharge per person
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
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.