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restaurants guide


Port Phillip Estate
Modern


Address :
www.whereis.com.au
263 Red Hill Road
Red Hill  VIC
Phone : 03 5989 4444 
Fax : 03 5989 3017 
Email : dining@portphillipestate.com.au; info@portphillipestate.com.au
Web-site : www.portphillipestate.com.au
Opening times : Daily: 11am - 5pm
closed Christmas Day
Dinner: Friday - Saturday from 6pm
(Tuesday - Thursday from Christmas - end February)
Cards :
AE DC MC V Eftpos 
Licensing : Licensed
Cost range :
$80 (per head for 3 courses plus coffee)
Restaurant rating :
14/20
Special features:
Set-price three-course menus only for weekend lunches ...

REVIEW:
The stunning, modern cellar door of Port Phillip Estate (& Kooyong Wines) looks east out across sculptured vineyards and Mornington countryside to Westernport and Phillip Island. The restaurant and cellar door take up each end of the entry level, with barrel hall and wine museum. Below are six luxury apartments.
The restaurant is all earth and timber tones, with comfortable modern metal chairs and Spartan tables topped with good tableware and linen. It's all very designer, but feels relaxed. The menu draws on quality produce and creative and talented cooking to produce refined flavours and balance on the plate. Salt and pepper needs to be requested which is a marginal call when the chef here tends to gentle seasoning, and, when staff are busy, can take far too long to access.
Especially as all this comes at city prices, but service is usually smart and efficient.
The wine list covers the estate's commendable range - plus wines from around the world to supplement on variety, balance and interest. It's a broad selection that will please even the most discerning, and well priced.

If you make the mistake, you should fix it.
Not hide behind the "it's our policy". And you - yes, I remember names and recognise voices as part of my job reviewing - were the one who didn't tell me it was a set-price, three-course-plus requirement for Saturday lunch. Something we had neither time nor, with dinner to come that evening, the appetite for. We could, and would, have organized to go elsewhere.
Setting us adrift - after telling us to pay for the glasses of wine and mineral water which we now didn't want - on a January Saturday when most places are booked out, would leave a very bad taste in anyone's mouth.
And, from your business' point, leave an empty table that would have earned a quick $150.

Thankfully the manager inquired as I returned to the table, and quickly sorted out a couple of entrees and a main course. The view across vineyards and lush countryside to Phillip Island is stunning, the room a fine mix of earth and timber, and our waiter attentive and caring ...

Certainly worth another journey for the full deal.
 
Laurent-Perrier