One of Australia’s top one
hundred dining experiences,
the very picture of a chic
Dining Room Menu
Seared Ōra Salmon, kohlrabi, Summer herb emulsion(GF)
Estate Summer greens, whipped herb ricotta, pistachio, kombu (V)
Lamb sweetbreads, Aztec corn, brown butter, pangritata
Fire-roasted organic broccoli, black garlic, almonds, preserved Estate lemon (VG)
Charred Hiramasa kingfish, pickled mussels, zucchini, basil, white balsamic (GF)
Central Victorian duck breast, Red Hill cherries, salt-baked beetroot
Mick’s organic potatoes, confit garlic, persalade
Estate greens, chilli, garlic, Scamorza
Michel Cluizel milk and dark chocolate tart, espresso ice cream
Sunny Ridge strawberry, white chocolate panna cotta. macadamia (GF)
Black sesame crema, pistachio, dacquoise, cassis (VG)
A selection of cheese
Cilia, goat milk, Main Ridge, Victoria
Le Marquis Brie de Rambouillet, cow milk, Île-de-France
Onetik Ossau-Iraty, sheep milk, Pyrenees 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
Friday and Saturday
Special Trading Hours
All pricing listed below is per person.
Friday to Sunday
Includes shared side dishes.
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
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.