Coming from Rockpool in Sydney, Head Chef Phil Wood now heads up this stunning newcomer to hit Victoria’s Mornington Peninsula.
The impressive estate has taken the city by storm with millions of dollars poured in to make this winery an international tourist attraction. The restaurant has panoramic scenic views of the vineyards and an amazing sculpture park.
The food is contemporary, using produce from the region. Start with an oyster, a fried mussel sandwich or a zucchini flower with scallop mousse and avocado. Teamed with aromatic coconut milk, creamy Mornington avo and subtle hints of fresh chilli, the snapper ceviche is visually gorgeous. Seafood mains include fresh John Dory fillets with an interesting mix of seaweed and mushrooms and the crunchy texture of macadamia. The roast duck is pretty pink with orange and fennel notes, along with long braised runner beans and bites of green olive. It matches with a side of Hawkes Farm kipflers with a pistachio pesto.
PSST! A dining experience includes a free ticket into the remarkable sculpture park for each diner, so make sure you have the time to explore.