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

Layered pasta, wild greens, ricotta, citrus, confit egg

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

Gnocchi, mushroom a la Grecque, mushroom consommé (V)

Duck liver parfait, baked quince, spice crumble

Main Course

Cavatelli, Estate grown pumpkin, miso, beurre noisette sabayon, seeds, nuts (V)

Wood roasted Market fish, celeriac, lovage, smoked fish broth (GF)

Roast dry-aged Berkshire pork loin, roasted peppers, romesco, herb dressing (GF)

Wild venison, red cabbage, pickled blackberries, chocolate (GF)

For the Table

Hawke’s potatoes, confit garlic, persillade –$15

Mixed leaves – $12

Sauteed kale, garlic, chilli – $13

Desserts

Quince, pink peppercorn, meringue, raspberry (GF)

Yogurt panna cotta, apple, almond cinnamon cake (GF)

Dark chocolate ‘cheese cake’, medjool date, berries (GF, VG)

A selection of cheese

Cheese

Cilia, goat milk, Main Ridge, Victoria

Le Marquis Brie de Rambouillet, cow milk, Île-de-France

Onetik Ossau-Iraty, sheep milk, Pyrenees 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

Dinner
Friday and Saturday

Bookings essential

Special Trading Hours

Public Holidays

Pricing

All pricing listed below is per person.

Wednesday to Sunday

$95 three-course
$75 two-course (midweek only)

Groups 11-20

$110 three-course
$85 two-course (midweek only)
Includes shared side dishes.

Public holidays

Three-course menu only and a $15 surcharge per person

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.

News, Reviews and Accolades

A Special Music Recital

FLINDERS QUARTET

Bartók, My Father

Saturday 10 July 2021

Selected movements from Bartók’s six quartets interwoven with personal stories, culminating in a performance of Bartók’s fifth string quartet.

Peter Bartók’s illuminating memoir of his father, Béla, inspired Flinders Quartet (FQ) to delve deeper into the musical portrait of this enigmatic man. Bartók’s fascination with folk melodies and their assimilation into ‘classical’ music is well known, but what about the other elements of his life? The sense of displacement after he fled Hungary to America, the intense discipline with which he lived his life? Through anecdotes and letters, Richard Piper (who was the brilliant dramaturge on FQ’s ‘Puck’s Dream’ and Shostakovich projects) helps FQ unearth some personal meaning behind the seminal canon of Bartók’s six string quartets.

This outstanding event fuses exceptional music, landmark architecture, fine food, and wine.

Tickets $150 including a pre-show two-course dinner, and a glass of estate wine in the Dining Room, from 6.30 to 8.30 pm.

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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.