Casually
sophisticated
dining.
One of Australia’s top one
hundred dining experiences,
the very picture of a chic
modernist château.
—
Gourmet Traveller
Dining Room Menu
Entree
Snapper crudo, buttermilk dressing, finger lime (GF)
Heirloom tomato terrine, basil, tomato fondue (VG)(GF)
Grilled octopus, fumet rice, chorizo (GF)
Kangaroo tartare, pickled blackberries, cherry, beetroot lavosh
Main Course
Wood-roasted fish, squid ink romesco, Estate zucchini, pickled calamari (GF)
Duck breast, spiced plum tart, confit leg parfait
Lamb noisette, wild greens, Estate charred corn, lovage (GF)
Eggplant, black garlic, salt bush, panisse (V)(GF)
For the Table
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
Desserts
Spiced pannacotta, fig, pistachio baklava (VG)
White chocolate tart, lemon curd, Estate cantaloupe (GF)
White peach, Estate blackberry, crostoli, olive oil
A selection of Victorian handmade cheeses with accompaniments
Cheese
A selection of Victorian handmade cheese with accompaniments.
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
Dinner
Friday and Saturday
Bookings essential
Pricing
All pricing listed below is per person.
Wednesday to Sunday
$100 three-course
Groups 11-20
$115 three-course
Includes shared side dishes.
Public holidays
Three-course menu only and a 15% surcharge on 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.