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

Parsley risotto, poached bone marrow, quail, egg

Terrine of Moreton Bay bug, poached leek, fine herbs

Poached Ōra salmon, roe, kohlrabi, orange

Rannoch Farm quail, charred carrot, nasturtium, dates

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

Main Course

Wood roasted bay whiting, fennel, mussel velouté

Seared snapper, fermented cos, chicken wings, radish

Assiette of miso roasted cauliflower, puree, toasted sourdough crumb

Roasted Great Ocean Road duck, kale, sunflower seeds, fig

Suckling black pig, celeriac, apple, boudin noir

Cape Grim 3+ eye fillet, charred onion, leek, creamed parsley

For the Table

Young leaves, mustard dressing

New season potatoes, crème fraîche, spring onions

Charred brassica, almond hummus, espelette

Desserts

Valrhona single origin chocolate layer cake, passion fruit ice cream

White chocolate panna cotta, poached mandarin, hazelnut cake

Roasted pumpkin soufflé, chai ice cream

Gingerbread, beetroot, poached quince, vanilla cashew ice cream

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

Special Trading Hours
Monday 28 Jan
OPEN Lunch

Monday 11 March
OPEN Lunch

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.