Kooyong and
Port Phillip Estate

Casually
sophisticated
dining.

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

Entree

Cured Hiramasa Kingfish, oyster, candied, fennel, ruby grapefruit (GF)

Ricotta and borage gnocchi, pine mushroom à la greque, mushroom broth (V)

Rannoch Farm whole-roasted quail, braised Estate peas, grain mustard (GF)

Main Course

Wood roasted Murray cod, whipped roe, heirloom radish (GF)

Whole suckling pig, pine nut pudding, apple, bitter leaves (GF)

Salt baked and wood fired celeriac, walnut and mushroom picada, sorrel (VG)

For the Table

Confit garlic roasted potatoes

Winter greens and Umami butter

Desserts

Michel Cluizel milk and dark chocolate tart, espresso ice cream

Red Hill quince, lavender crepe, chestnut ice cream

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
Friday to Sunday
and public holidays

Dinner
Friday and Saturday

Bookings recommended

Special Trading Hours
Monday 8 June
OPEN Lunch

Pricing

All pricing listed below is per person.

Friday to Sunday

$100 three-course
Includes shared side dishes, tea or coffee.

Public holidays

$110 three-course
Includes shared side dishes, tea or coffee.

Dietary Requirements

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


Please note menus are seasonal and subject to change.

News, Reviews and Accolades

Herald Sun Delicious 100

31

Chef Stuart Deller’s cooking is more approachable and exciting than ever. Roasted Murray cod with Warrigal greens, whipped roe and razorback prawns is one of the most delicious dishes we’ve eaten this year.

Executed with aplomb, Deller’s seasonally attuned fare team well with Port Phillip Estate’s cool-climate wines. Nattily attired staffers guide you with gentle professionalism. Many diners linger by the open fire after a meal here or visit the cellar door, enjoying the scenery and wondering why they should ever leave.

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.