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

Parsley risotto, poached bone marrow

Hibachi grilled calamari, pea, lemon, confit egg

Poached Ōra salmon, roe, kohlrabi, sorrel, orange

Ballotine of quail, Warrigal greens, parsnip

Charred carrots, cashew, Estate honey and olive oil jam

Steamed Murray Cod, fennel, mussel velouté

Roasted cobia, fermented cos, chicken wings, radish

Mushroom agnolotti del plin, nettle and egg yolk puree

Roasted Aylesbury duck, quandong, cime di rapa

Suckling black pig, celeriac, apple, boudin noir

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

Young leaves, mustard dressing

New season potatoes, crème fraîche, spring onions

Charred brassica, almond hummus, espelette

Michel Cluizel chocolate mousse, caramel, malted milk ice cream

Craquelin choux pastry, caramelised apple, calvados cream

Rosemany and orange frittelle, vanilla bean ice cream

Gingerbread coconut, salt baked pineapple, vanilla cashew ice cream

Black Savourine, goat, Yarra Valley, Victoria

Cilia, goat, Main Ridge, Victoria

Barely Buzzed, semi hard, cow, Utah, USA

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

Mountain Man, cow, Great Ocean Road, Victoria

Onetik Ossau-Iraty, sheep, Pyrenees, France

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.


Wednesday to Sunday
and public holidays

Friday and Saturday

Bookings recommended

Special Trading Hours
Monday 4 Nov
OPEN Lunch

Tues 5 Nov
OPEN Lunch
Melbourne Cup race will be televised

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.