Head Chef
Sam Borley

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

Quail, baked pear, bitter leaves, spiced walnut (GF)

Heirloom tomato terrine, basil, tomato fondue (VG)(GF)

Grilled octopus, fumet rice, chorizo (GF)

Safron linguini, blue mackerel, celery

Wood-roasted fish, sprouting broccoli, persillade, macadamia, sea herb (GF)

Duck breast, spiced plum tart, confit leg, parfait

Western Plains pork, celeriac purée, apple cider (GF)

Eggplant, black garlic, salt bush, panisse (V)(GF)

Roasted Hawkes Sebago, Estate marjoram, ranch (V) (GF) –$17

Five Tales Farm heirloom salad leaves, Dijon (V) (GF) – $14

Pole beans, smoked almond purée, aged balsamic (V)(GF) – $17

Spiced pannacotta, fig, pistachio baklava (VG)

Estate quince and apple pie, cinnamon ice cream, crème anglaise

Veliche chocolate and chestnut tart, malted milk ice cream

A selection of Victorian handmade cheeses with accompaniments

A selection of Victorian handmade cheese with accompaniments.

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

Bookings essential

All pricing listed below is per person.

Wednesday to Sunday

$100 three-course

Groups 11-20

$115 three-course
Includes shared side dishes.


10% surcharge applied to the total bill

Public holidays

15% surcharge applied to the total bill

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 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.