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
Seared Ōra Salmon, kohlrabi, Summer herb emulsion(GF)
Estate Summer greens, stracciatella, pistachio, kombu (V)
Lamb sweetbreads, Aztec corn, brown butter, pangritata
Main Course
Fire-roasted organic broccoli, black garlic, almonds, preserved Estate lemon (VG)
Charred catch of the day, surf clams, native citrus, Warrigal greens (GF)
Central Victorian duck breast, Red Hill cherries, salt-baked beetroot
For the Table
Mick’s organic potatoes, confit garlic, persalade
Estate greens, chilli, garlic, Scamorza
Desserts
Michel Cluizel milk and dark chocolate tart, espresso ice cream
Sunny Ridge strawberry cheesecake, shortbread, meringue (GF)
Black sesame crema, pistachio, dacquoise, cassis (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
Thursday to Sunday
Dinner
Friday and Saturday
Bookings essential
Special Trading Hours
Pricing
All pricing listed below is per person.
Friday to Sunday
$100 three-course
Includes shared side dishes.
Public holidays
$115 three-course
Includes shared side dishes.
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.