Port Phillip Estate is situated at Red Hill in the heart of the Mornington Peninsula wine region 80km south of Melbourne, Victoria, Australia.
Back in 1987 when it first opened, Ralph Kyte-Powell said "Port Phillip Estate is a lovely place. You approach it via a winding driveway with vistas of rolling hills, the distant sea and towering trees framing the perfectly manicured vineyard. The cellar door that looks across the vineyard is a bit like a country general store, very atmospheric, homely and friendly. Port Phillip's wines are excellent and have a great record at wine shows, particularly the richly constructed, age worthy Shiraz and Pinot Noir."
Now it hosts one of the most spectacular dining rooms on the Peninsula with a light-filled, architect-designed, restaurant and cellar door, with an expansive timber-slated outdoor terrace that takes in panoramic views across the vines to Westernport Bay and Bass Strait.
Chef Simon West's food has a contemporary edge with a European sensibility, celebrating cool-climate seasonal produce at its best. Think crayfish tartine with white asparagus; cured venison, sweet baby beets and pinot jelly; or rolled saddle of rabbit with black pudding farce, carrot puree and zingy cider cream.
These beautifully balanced small entree-sized plates and shared dishes give diners the opportunity to graze over a range of menu choices and explore wines to complement from Kooyong, Port Phillip Estate, and a carefully considered cellar of old and new world vintages.
The Port Phillip Estate dining room is open for lunch from midday daily. Dinner from 6pm Tuesday to Saturday (December – February) and Thursday to Saturday (March – November).
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