Lunch Wed-Sun noon-3pm
Dinner Fri-Sat 6.30pm-9.30pm
Port Phillip Estate's menu is a lesson in how to be regional without being pedantic. Local producers are name-checked - Main Ridge chèvre, Sunny Ridge strawberries, Red Hill pears - but are mixed with quality produce from further afield in the interests of variety and flavour. Same goes for the wine list, an extensive collection of estate wine alongside Old World and Australian labels. Chef Stuart Deller displays classic skills and a deft sense of balance with dishes such as roasted partridge served with burghul and stinging nettles or a big-flavoured wagyu tri-tip paired with duck fat. The modern flourishes - gels, slow-cooked egg yolk - tend to complicate rather than complement, but there's more hit than miss. Factor in killer daytime views from the Wood Marsh-designed building's wall of glass, a cellar door with its own smart, casual menu and smooth service, and Port Phillip Estate figures high on any Mornington Peninsula bucket list.
2 courses $68, 3 courses $85
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