Gault&Millau's review

A Gault&Millau Australia TOP 100 restaurant 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! Reviewed for the 2019 Guide


Pt. Leo Estate, 3649 Frankston–Flinders Road, Merricks
Mornington Peninsula


+61 3 5989 9011

Web site

Opening hours

Thursday  12:00 - 22:30
Friday  12:00 - 22:30
Saturday  12:00 - 22:30
Sunday  12:00 - 17:00


Some other adresses

Selected by Gault&Millau Selection
15.5 / 20


33 Shoreham Road, Red Hill South, Mornington Peninsula

Modern Dessert Gluten-free

A Gault&Millau Australia TOP 100 restaurant Montalto’s Head Chef, Gerard Phelan, executes the most outstanding seasonal dishes at this sublime location on Victoria’s Mornington Peninsula. Boasting a piazza café, restaurant, cellar door and picnic area, Montalto is a destination venue for a Sunday family lunch, a special event or a romantic anniversary. The menu boasts estate-grown produce, cooked over fire ‘with reverence’. There are tasty snacks and individual bites to start with, or perhaps go straight to the small plates? Crab mornay is a small-plate option that will tempt: juicy crabmeat spread over crunchy charred cos lettuce with an ooze of gruyère cheese and fresh chives. For a spin on tartare, Montalto uses raw lamb mixed with peas and a subtle Japanese katsuobushi, served with plump radish. Or perhaps choose the duck: plump, moist meat with a gorgeous layer of fat and skin plus a pink inner, served with a caramelised radicchio and an interesting carrot and mandarin puree. Match the decadent meal with a premium wine from the adjoining winery. PSST! Arrive for lunch early and do a full tasting of the beautiful wines. Reviewed for the 2019 Guide

Doot Doot Doot
Selected by Gault&Millau Selection
15.5 / 20

Doot Doot Doot

166 Balnarring Road, Merricks North, Mornington Peninsula

Dessert Gluten-free Modern

A Gault&Millau Australia TOP 100 restaurant New Zealand-born Chef Guy Stanaway has worked in leading hotels in India and Bali. Now with Jackalope Hotels, he applies the experience gained in his travels to create interesting and relevant seasonal degustation menus that are implemented at Doot Doot Doot by Head Chef Elliott Pinn. Part of the stunningly designed Jackalope hotel, the signature restaurant’s design is equally impressive, with a massive chandelier illuminating the room with golden shades reflective of the viticulture that surrounds the hotel. An interesting selection of amuse-bouches is a great indicator of what lies ahead. Start with cured and seared kingfish on a delicate crab mousse, drizzled at the table with burnt citrus jus. After the intrigue of spaghettini with broad beans, goat curd and sorrel, likewise the lamb loin, white soy puree, gai lan and ice plant is a delight in flavour and presentation. For the main course, baby snapper fillet, served on a delicate puree of kohlrabi and thinly sliced radish, is highlighted with smoky mussels. PSST! Jackalope’s cocktail lounge, Flaggerdoot, is a great place for pre- or post-dinner drinks. Reviewed for the 2019 Guide