One of Australia’s top one
hundred dining experiences,
the very picture of a chic
Dining Room Menu
Mushroom Forestries fungi, risotto, Reggiano
Seared mullet, spanner crab, pea, finger lime
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 Humpty Doo barramundi, wood roasted celeriac, lemon caper sauce
Assiette of miso roasted cauliflower, puree, toasted sourdough crumb
St Bernard’s free range pork cutlet, cumquat, onions, crackle
Confit of Seven Hills Tallarook goat, broad bean hummus, pistachio, mint
Fire roasted Cape Grim 4+ sirloin, nettle, fermented shiitake
Young leaves, mustard dressing
Colcannon, savoy cabbage, spring onion
Charred brassica, almond hummus, espelette
Caramelised apple dome, white chocolate mousse, cinnamon oat crumble
Carrot cake soufflé, walnuts, cream cheese 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
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.