Port Phillip Estate

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Port Phillip Estate An architectural landmark and one of the most exciting food and wine destinations in Australia. Home
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Blue mackerel, yerba mate tea, pickled cucumber.⁠⁠Wild-caught mackerel is lightly cured with coriander seed and citrus b...
23/10/2026

Blue mackerel, yerba mate tea, pickled cucumber.⁠
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Wild-caught mackerel is lightly cured with coriander seed and citrus before the skin is gently torched. Served with a green sauce of yerba mate tea and green peppers, finished with witlof, pickled lemon and celery leaves.

Extend your Port Phillip Estate experience into an escape with one of our accommodation packages.⁠ ⁠Immerse yourself in ...
21/10/2026

Extend your Port Phillip Estate experience into an escape with one of our accommodation packages.⁠
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Immerse yourself in our La Dolce Vita experience, savouring ‘the sweet life’ over two nights… or indulge in the intimacy of our Romantic Retreat and lose yourself in quiet luxury for one night.

As we move through the final stages of classifying our 2026 w**es, our thoughts inevitably return to harvest.⁠⁠In the w*...
19/10/2026

As we move through the final stages of classifying our 2026 w**es, our thoughts inevitably return to harvest.⁠
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In the w**ery, our approach is guided by a simple principle: let the vineyard and growing season be the defining voices.⁠
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Through natural, spontaneous fermentation and low-intervention practices, we aim to preserve the fruit’s inherent qualities and let each w**e speak clearly of its place and vintage.⁠
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It’s a time of year that brings both reflection and anticipation. We are excited about seeing the w**es come together as we bottle them over the next 5–6 months.

From the first course to the last, our Dining Room menu celebrates the rhythms of the season, framed by the ever-changin...
16/10/2026

From the first course to the last, our Dining Room menu celebrates the rhythms of the season, framed by the ever-changing vineyard landscape.⁠
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Join us for a languid lunch or a decadent dinner.

We’re incredibly proud to have retained One Hat in Good Food Guide 2027.⁠⁠A wonderful recognition of the care, creativi...
15/10/2026

We’re incredibly proud to have retained One Hat in Good Food Guide 2027.⁠
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A wonderful recognition of the care, creativity and dedication that goes into every dining experience at Port Phillip Estate.⁠
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A special acknowledgement to Head Chef Hayden Ellis, Sous Chef Sarah Cunningham and the entire kitchen team, alongside Restaurant Manager Alaeddine Moumni and our front-of-house team, whose passion and commitment continue to shape the experience we offer.⁠
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Our sincere appreciation to the entire Port Phillip Estate team, our guests and for the continued recognition.⁠
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Congratulations to our fellow restaurants and industry peers recognised in this year’s Guide.

Abrolhos Island scallop, cauliflower, hazelnut⁠.⁠⁠Scallops served two ways, one seared, one raw. The raw scallop is prep...
14/10/2026

Abrolhos Island scallop, cauliflower, hazelnut⁠.⁠
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Scallops served two ways, one seared, one raw. The raw scallop is prepared as a tartare with shio kombu, sorrel, pickled lemon, sherry-glazed shiitake, preserved truffle and brown butter almonds. Finished with cauliflower gel and hazelnut foam.

Bacchus, our customisable w**e club subscription, takes its name from the Roman god of w**e, grape harvest and abundance...
12/10/2026

Bacchus, our customisable w**e club subscription, takes its name from the Roman god of w**e, grape harvest and abundance. ⁠
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Choose from our acclaimed Port Phillip Estate, Kooyong, Quartier and Bellvale w**es.⁠
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Enjoy savings of up to 20%, complimentary shipping, priority access to new releases and a range of exclusive benefits⁠
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Your preferences may change, and your Bacchus selection can too. Have a Chardonnay surplus? Switch to Pinot Noir. Prefer something different this season? Simply update your pack and make it your own.

Pure indulgence! ⁠⁠Chocolate mousse, hazelnut, popcorn ice cream.⁠⁠A dessert that has it all – rich chocolate, crunchy h...
11/10/2026

Pure indulgence! ⁠
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Chocolate mousse, hazelnut, popcorn ice cream.⁠
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A dessert that has it all – rich chocolate, crunchy hazelnut and silky popcorn ice cream. A perfect conclusion.

W**e, food, service and architecture come together in harmony, each element guided by a shared philosophy of clarity, si...
09/10/2026

W**e, food, service and architecture come together in harmony, each element guided by a shared philosophy of clarity, simplicity, authenticity and elegance without excess.

Let’s do lunch...⁠⁠W**e, food, architecture⁠.⁠⁠An afternoon of thoughtful conversation, exceptional w**e and food⁠⁠Join ...
09/10/2026

Let’s do lunch...⁠
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W**e, food, architecture⁠.⁠
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An afternoon of thoughtful conversation, exceptional w**e and food⁠
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Join Port Phillip Estate proprietor Marco Gjergja at The Barre – Over four courses, enjoy a curated selection of Port Phillip Estate w**es while Marco shares the story behind the family-owned estate, from its w**emaking philosophy to the landmark Wood Marsh-designed building in Red Hill.⁠
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Discover how architecture, sustainability and the unique character of the Mornington Peninsula have shaped the Estate’s identity, while tasting w**es that speak clearly of their place of origin.

Address

263 Red Hill Road
Red Hill South, VIC
3937

Opening Hours

Monday 11am - 5pm
Tuesday 11am - 9pm
Wednesday 11am - 5pm
Thursday 11am - 5pm
Friday 11am - 3pm
Saturday 11am - 9pm
Sunday 11am - 5pm

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