Kooyong and
Port Phillip Estate

Casually
sophisticated
dining.

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

Entree

Mushroom Forestries fungi, risotto, Reggiano

Seared mullet, spanner crab, pea, finger lime

Charred octopus, squid ink fettuccine, orange, chilli, crustacean crumble

Duck prosciutto crudo, parfait, sunflower seed emulsion, charred peach

Organic baby beets, beetroot sourdough, kefir ricotta, freeze dry blackberries

 

Main Course

Fire roasted baby bay snapper, mussel cream, rye, white asparagus

Roasted Humpty Doo barramundi, wood roasted celeriac, lemon caper sauce

Assiette of miso roasted cauliflower, puree, toasted sourdough crumb

St Bernard’s free range pork cutlet, cumquat, onions, crackle

Confit of Seven Hills Tallarook goat, broad bean hummus, pistachio, mint

Fire roasted Cape Grim 4+ sirloin, nettle, fermented shiitake

For the Table

Young leaves, mustard dressing

Colcannon, savoy cabbage, spring onion

Charred brassica, almond hummus, espelette

Desserts

Caramelised apple dome, white chocolate mousse, cinnamon oat crumble

Carrot cake soufflé, walnuts, cream cheese ice cream

Sunny Ridge strawberry cheesecake, shortbread, meringue

Black sesame crema, pistachio dacquoise, cassis

Cheese

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

Wine List

The winelist showcases Kooyong and Port Phillip Estate wines and is complemented by a carefully selected cellar of old and new world vintages.

 

Opening Hours

Lunch
Wednesday to Sunday
and public holidays

Dinner
Friday and Saturday

Bookings recommended

 

Pricing

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.

News, Reviews and Accolades

Herald Sun Delicious 100

39

In a gourmet wine region not short on exciting newcomers, Port Phillip Estate is as impressive as ever. Its curved bunker-like digs are Bond movie-cool, and inside, clever design and wowing water and vine views are matched by set-price menus that fly the flag for affordable luxury and beautifully balanced global flavours.

There’s fire-roasted John Dory under a doona of smoked mussels and green sea herbs, cut with preserved lemon and capers. Berkshire suckling pig is served as a crispy-skinned square of belly ready to slick with rich morcilla puree, and in a crispy-shelled croquette countered with apple and artichoke.

Desserts are frisky and fresh, prettiest of them the caramelised apple dome housing white chocolate mousse and ringed by an oat crumble.

Guided by staff who excel in relaxed, sharp service, drink well with estate wines, plus a raft of heavy hitters, with rain water harvested from the property for any designated drivers.

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 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.