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

Risotto Milanese, crudo prawn, tarragon

Tartare of Cape Grim 4+ sirloin, beef fat waffles

Seared Ōra salmon, wilted greens, mustard sabayon

Estate mixed heirloom tomatoes, ricotta, basil

Charred estate carrots, cashew, estate honey and olive oil jam

Wood roasted market fish, umami butter, oyster emulsion, sea succulents

Estate pumpkin agnolotti del plin, amaretto, sage, kefir butter, caper sauce

Crown roasted Great Ocean Road duck, Mossy Willow fennel, estate blackberries

St Bernard pork belly, Mossy Willow kohlrabi, apple, boudin noir

Roasted Flinders Island short loin lamb saddle, estate eggplant, basil

Seared Sea Bream, tomato fondue, sauce vierge

Young leaves, mustard dressing

New season potatoes, crème fraîche, spring onions

Charred brassica, almond hummus, espelette

Michel Cluizel chocolate mousse, caramel, malted milk ice cream

Mango, coconut chia, salt baked pineapple, cashew cream

Yoghurt, fig chiboust, burnt estate honey ice cream

Textures of Sunny Ridge strawberries, toasted bread ice cream, tarragon

Black Savourine, goat, Yarra Valley, Victoria

Cilia, goat, Main Ridge, Victoria

Barely Buzzed, semi hard, cow, Utah, USA

Le Marquis Brie de Rambouillet, cow, Île-de-France

Mountain Man, cow, Great Ocean Road, Victoria

Onetik Ossau-Iraty, sheep, Pyrenees, France

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

Bookings recommended

Special Trading Hours
Monday 4 Nov
OPEN Lunch

Tues 5 Nov
OPEN Lunch
Melbourne Cup race will be televised

All pricing listed below is per person.

Wednesday to Sunday

$85 three course
$68 two course

Groups 11–40

$100 three course
$75 two course (mid week only)

Includes shared side dishes, tea and coffee.

Public holidays

$95 three course
$75 two course

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.