Executive Chef Phil Wood’s (ex-Rockpool est. 1989 and Eleven Bridge) ‘seachange’ to the Mornington Peninsula potentially heralds a seminal point in Australian cuisine, where the menu is fully driven by the seasonal bounty of the local region.
The stunning water views, juxtaposed against the impressive sculpture park, and the adjacent Pt. Leo vines set the tone for the exquisitely plated food that is delivered with the same composure of the brigade that is visible through the open pass.
Working within the variable nature of artisan produce is always a challenge, but the set menu is validation of that perseverance. Cape Schanck olive oil flies the flag for the region, partnered with a very more-ish brioche, before the sublime Port Phillip scallop risotto with shiitake mushrooms and mussel garnish hits the mark. Spinach, Heritage Farm duck eggs, Main Ridge goat milk and sesame stays on message, before the lush potato, flathead and Yarra Valley salmon roe takes it soaring to the next level.
PSST! With so many aspects to the experience offered at Pt. Leo Estate, allow time to fully absorb this destination gem!