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
Margra Lamb cutlet, confit Estate artichokes, fig chutney (GF)
Salmon crudo, Estate cucumber, dill, almond (GF)
Grilled Skull Island prawn, beurre a la tomate, watermelon (GF)
Estate pumpkin tartlet, smoked almonds, sage (V)
Main Course
Wood-fired market fish, peperonata, Estate zucchini, basil ricotta (GF)
Wood-fired kangaroo loin, parsnips, Estate rhubarb reduction, buckwheat (GF)
Wimmera duck breast, parfait, black berries, pain d’épices
Charred eggplant and walnut rigatoni, Mt Zero olives, mushroom pangritata (V)(GF)
For the Table
Roasted Hawkes Sebago, lemon, capers, mint (V) (GF) –$17
Five Tales Farm heirloom salad leaves, Dijon (V) (GF) – $14
Broccolini, Estate cos emulsion, garlic and almond (V)(GF) – $17
Desserts
Roasted peach, almond crème diplomate, amaretti morbidi, Estate honey
Vanilla meringue, crème pâtissière, local strawberry sorbet, mint
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.