One of Australia’s top one
hundred dining experiences,
the very picture of a chic
Dining Room Menu
Risotto of spanner crab, zucchini, basil, pinenut
Cured scallop, hazelnut, confit lemon, estate grown pea salad
Charred octopus, squid ink fettuccine, orange, chilli, crustacean crumble
Duck prosciutto crudo, parfait, sunflower seed emulsion, charred peach
Organic baby beets, beetroot sourdough, kefir ricotta, freeze dry blackberries
Fire roasted baby bay snapper, mussel cream, rye, white asparagus
Roasted rock flathead, whipped roe, Warrigal greens, seared prawns
Assiette of miso roasted cauliflower, puree, toasted sourdough crumb
King Island Wallaby, braised tail, cabbage, pepperberries, macadamia
Roasted Flinders Island lamb rump, broad bean hummus, pistachio, mint
Fire roasted Strathbogie Ranges Angus sirloin, braised peppers, calamari, ink
Young leaves, mustard dressing
Mick’s new season potatoes, crème fraîche, spring onions
Charred brassica, almond hummus, espelette
Valrhona single origin chocolate layer cake, passion fruit glaze
Apricot tarte au tatin, beurre noisette ice cream
Sunny Ridge strawberry cheesecake, shortbread, meringue
Black sesame crema, pistachio dacquoise, cassis
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.