One of Australia’s top one
hundred dining experiences,
the very picture of a chic
Dining Room Menu
Parsley risotto, poached bone marrow, quail egg
Hibachi grilled calamari, pea, lemon confit, egg
Poached Ōra salmon, roe, kohlrabi, sorrel, orange
Rannoch Farm quail, charred carrot, nasturtium, dates
Organic baby beets, beetroot sourdough, kefir ricotta, freeze dry blackberries
Wood roasted whiting, fennel, mussel velouté
Roasted snapper, fermented cos, chicken wings, radish
Assiette of miso roasted cauliflower, puree, toasted sourdough crumb
Roasted Great Ocean Road duck, kale, sunflower seeds, fig
Suckling black pig, celeriac, apple, boudin noir
Cape Grim 3+ eye fillet, charred onion, leek, creamed parsley
Young leaves, mustard dressing
New season potatoes, crème fraîche, spring onions
Charred brassica, almond hummus, espelette
Valrhona single origin chocolate layer cake, passion fruit ice cream
White chocolate panna cotta, poached mandarin, hazelnut cake
Roasted pumpkin soufflé, chai ice cream
Gingerbread, beetroot, poached quince, vanilla cashew ice cream
Capriole, goat, Main Ridge, Victoria
Cilia, goat, Main Ridge, Victoria
Farmhouse cheddar, cow, Devon, England
Brie de Nangis, cow, Seine-et-Marne, France
Mountain Man, cow, Great Ocean Road, Victoria
Onetik Ossau-Iraty, sheep, Basque country
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 28 Jan
Monday 11 March
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 Westernport 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.