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


Mushroom Forestries fungi, risotto, Reggiano

Seared mullet, spanner crab, pea, finger lime

Charred octopus, squid ink fettuccine, orange, chilli, crustacean crumble

Duck prosciutto crudo, parfait, sunflower seed emulsion, charred peach

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

 

Fire roasted baby bay snapper, mussel cream, rye, white asparagus

Roasted Humpty Doo barramundi, wood roasted celeriac, lemon caper sauce

Assiette of miso roasted cauliflower, puree, toasted sourdough crumb

St Bernard’s free range pork cutlet, cumquat, onions, crackle

Confit of Seven Hills Tallarook goat, broad bean hummus, pistachio, mint

Fire roasted Cape Grim 4+ sirloin, nettle, fermented shiitake

Young leaves, mustard dressing

Colcannon, savoy cabbage, spring onion

Charred brassica, almond hummus, espelette

Caramelised apple dome, white chocolate mousse, cinnamon oat crumble

Carrot cake soufflé, walnuts, cream cheese ice cream

Sunny Ridge strawberry cheesecake, shortbread, meringue

Black sesame crema, pistachio dacquoise, cassis

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

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
and public holidays

Dinner
Friday and Saturday

Bookings recommended

 

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.

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.