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

Layered pasta, wild greens, ricotta, egg

Wood roasted calamari, kefir buttermilk, citrus, radish (GF)

Gnocchi, mushroom a la Grecque, mushroom consommé (VG)

Duck liver parfait, baked quince, spice crumble

Cavatelli, Estate grown pumpkin, miso, beurre noisette sabayon, seeds, nuts (V)

Wood roasted Market fish, celeriac, lovage, smoked fish consommé

Wood roasted central Victorian duck breast, radicchio, kumquat (GF)

Wild venison, red cabbage, pickled blackberries, chocolate (GF)

Roasted potatoes, herbs –$15

Mixed leaves – $12

Roasted Jerusalem artichoke, black garlic, bread sauce – $14

‘Mont Blanc’ chocolate ganache, Sawyer Road chestnuts, salted caramel (GF)

Yogurt panna cotta, apple, almond cinnamon cake (GF)

Rhubarb compote, spiced ginger cake, cashew, maple comb (GF, 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

Bookings essential

Special Trading Hours

Public Holidays

All pricing listed below is per person.

Wednesday to Sunday

$95 three-course

Groups 11-20

$110 three-course
Includes shared side dishes.

Public holidays

Three-course menu only and a $15 surcharge per person

Dietary Requirements

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
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.