Casually
sophisticated
dining.
One of Australia’s top one
hundred dining experiences,
the very picture of a chic
modernist château.
—
Gourmet Traveller
Dining Room Menu
Entree
Duck ham, Estate herbs, smoked egg bottarga (GF)
Kingfish tartare, strawberry, tarragon, pink peppercorn (GF)
Casarecce nero, braised octopus, bonito sugo
Local grilled asparagus, hazelnut dressing, parsnip (VG)(GF)
Main Course
Wood-roasted fish, beurre blanc, pickled mussels, avruga (GF)
Lamb noisette, peas, broad beans, pickled shallot jus
Otway pork fillet, wild garlic salsa verde, brussels sprouts (GF)
Chargrilled sugarloaf, sauerkraut, potato espuma (V)(GF)
For the Table
Roasted Hawkes Sebago, Estate marjoram, ranch (V) (GF) –$17
Five Tales Farm heirloom salad leaves, Dijon (V) (GF) – $14
Sugar snaps, kohlrabi, pea tendrils, pine nuts (V)(GF) – $17
Desserts
Tapioca pudding, vanilla, rhubarb glass (VG)(GF)
Toasted brioche, lavender, burnt honey ice-cream, mandarin
Veliche chocolate tart, coconut caramel, sour cherry sorbet (GF)
A selection of Victorian handmade cheeses with accompaniments
Cheese
A selection of Victorian handmade cheese with accompaniments.
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
Pricing
All pricing listed below is per person.
Wednesday to Sunday
$100 three-course
Groups 11-20
$115 three-course
Includes shared side dishes.
Sundays
10% surcharge applied to the total bill
Public holidays
15% surcharge applied to the total bill
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 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.