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

Risotto of spanner crab, zucchini, basil, pinenut

Hibachi grilled Morton Bay bug, garden tomato terrine, buttermilk

Cured Kingfish, wild fermented cucumber, fennel pollen, oyster emulsion

Rannoch farm quail, charred carrot, nasturtium, dates

Organic baby beets, beetroot sourdough, kefir ricotta, freeze dry blackberries


Charred Lakes Entrance flathead, mosaic corn polenta, parsley

Roasted Murray cod, whipped roe, Warrigal greens, seared prawns

Assiette of miso roasted cauliflower, puree, toasted sourdough crumb

King Island Wallaby, braised tail, cabbage, pepperberries, macadamia

Roasted Great Ocean Road duck, kale, sunflower seeds, fig

Roasted Flinders Island lamb rump, tongue, black garlic emulsion, anchovies, sea herbs

Fire roasted Strathbogie Ranges Angus sirloin, braised peppers, calamari, ink

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

Fig 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

Bookings recommended

Special Trading Hours
Monday 28 Jan
OPEN Lunch

Monday 11 March
OPEN Lunch

All pricing listed below is per person.

Wednesday to Sunday

$85 three course
$68 two course

Groups 11–40

$100 three course
$75 two course (mid week only)

Includes shared side dishes, tea and coffee.

Public holidays

$95 three course
$75 two course

Dietary Requirements

Please specify any special dietary requirements at the time of booking.


Please note menus are seasonal and subject to change.

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 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.