Head Chef
Stuart Deller

Book Dining Room

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One of Australia’s top one
hundred dining experiences,
the very picture of a chic
modernist château.

Gourmet Traveller

Dining Room Menu

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

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)

Hawke’s potatoes, confit garlic, persillade –$15

Mixed leaves – $12

Braised peas, kaiserfleisch, cos lettuce – $13

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

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

Bookings essential

Special Trading Hours

Public Holidays

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.