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


Seared Ōra Salmon, kohlrabi, Summer herb emulsion(GF)

Estate Summer greens, whipped herb ricotta, pistachio, kombu (V)

Lamb sweetbreads, Aztec corn, brown butter, pangritata

Fire-roasted organic broccoli, black garlic, almonds, preserved Estate lemon (VG)

Charred Hiramasa kingfish, pickled mussels, zucchini, basil, white balsamic (GF)

Central Victorian duck breast, Red Hill cherries, salt-baked beetroot

Mick’s organic potatoes, confit garlic, persalade

Estate greens, chilli, garlic, Scamorza

Michel Cluizel milk and dark chocolate tart, espresso ice cream

Sunny Ridge strawberry, white chocolate panna cotta. macadamia (GF)

Black sesame crema, pistachio, dacquoise, cassis (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.

 

Lunch
Wednesday to Sunday

Dinner
Friday and Saturday

Bookings essential

Special Trading Hours

Public Holidays

All pricing listed below is per person.

Friday to Sunday

$100 three-course
Includes shared side dishes.

Public holidays

$110 three-course

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.