One of Australia’s top one
hundred dining experiences,
the very picture of a chic
Dining Room Menu
Estate painted corn polenta, Spanner crab, beurre noisette, puffed rice (GF)
Cape Grim ox tail, consommé, madeleines
Semolina casarecce, wild mushroom, leek, Sawyer Road chestnut (V)
Estate Jerusalem artichoke, whipped fromage blanc, apple ketchup (V) (GF)
Wood roasted market fish, shellfish, vermouth (GF)
Wood roasted kangaroo, macadamia, Estate plum, bush pepper (GF)
Central Victorian duck, date, braised bitter leaves (GF)
Wood roasted hispi cabbage, sunflower seed pesto, apple seeds, nuts (V) (GF)
Organic potatoes, confit garlic, persillade (V) (GF) –$15
Estate leaves, herbs, Dijon dressing (V) (GF) – $12
Torello farm carrots, Estate honey, fried lovage (V) (GF) – $14
Chocolate stout cake, Jerusalem artichoke ice-cream, stout caramel
Elderflower crème, mandarin, coconut, yogurt sorbet (GF)
Rice pudding, roasted local rhubarb, pistachio tuile, cashew (VG) (GF)
A selection of local & imported cheeses
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
Special Trading Hours
All pricing listed below is per person.
Wednesday to Sunday
Includes shared side dishes.
Three-course menu only and a $15 surcharge per person
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
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.