One of Australia’s top one
hundred dining experiences,
the very picture of a chic
Dining Room Menu
Mushroom Forestries fungi, risotto, Reggiano
Butter poached calamari, fermented barley, egg, sea succulents, lemon
Hibachi grilled sardine, tagliatelle, fennel, pine nut, raisin
Ballotine of Rannoch Farm quail, artichoke barigoule
Organic baby beets, beetroot sourdough, kefir ricotta, freeze dry blackberries
Fire roasted dory, smoked mussels, lemon, sea herbs
Roasted Humpty Doo barramundi, wood roasted celeriac, lemon caper sauce
Raviolo of Sawyer Road chestnut, Jerusalem artichoke, duck egg, garlic
Great Ocean Road duck, leg cannelloni, parsnip, fermented pear
Saskia Beer suckling pig, morcilla purée, cabbage and hock
Cape Grim short rib, soubise, onion jam, roast onion.
Mossy Willow Farm 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
Quince tart tartin, spiced ice cream
Michel Cluizel chocolate, orange, hazelnut, rice crisp
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.